“We crushed the berries on this one to extract that deep dark color,” says Winemaker, Andrew Brenkwitz, “we were after color rather than aroma. Barbera has its own natural aroma.” Andrew hit his target with this hot climate Barbera which showcases massive concentration, staining the glass, and offering flavors & aromas of fig, leather, and fennel. Allow this example of expert winemaking to decant for just over an hour, and then enjoy with the best Cioppino in town!
