Barbera d'Alba Superiore

  • Gian Luca Colombo - Segni di Langa
  • Piemonte, Italy

Method & Production

The Barbera grapes are carefully selected and hand-harvested. Long skin contact for up to 40 days. Spontaneous fermentation in stainless steel. 1 year aging in big tank of Austrian oak (Stockinger). The wine is then bottled and only released after a minimum of 6 months of refinement.