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considered auspicious in Japan
Can be aged for over 20 years
) After malolactic fermentation
with an aftertaste of almond and apricot
The fermentation period is approximately 7-8 days
バルベーラ・ダスティ- VALLE ASINARI (ヴァッレ・アジナーリ) 750ml x １本 エミリア・ロマーニャ considered auspicious in JapanDeep ruby red. The aroma is characterized by enveloping fruit and spice. A bouquet of spices, mint, and delicate fruit. The taste is very refined, with a well structured body. Natural fermentation for 12 days in concrete tanks using indigenous yeasts. After pressing, the grapes are returned to concrete tanks for malolactic fermentation. Aged in 8000L Slavonian oak casks (50 years old). Classification: Barbera d'Asti DOCG Grape variety: 100% Barbera
