Negro Lorenzo La Nanda Barbera d’Alba Superiore

Grapes are harvested normally at the beginning of October, manually and with a first selection in the vineyard. Transported to the cellar in small boxes, once removed the grape stalks and pressed, the grapes ferment at a controlled temperature of 25-27° for approximately 10-12 days. The wine, after the alcoholic fermentation, rests until the next summer in steel inox containers. After being bottled in late summer, it rests 2 months in the bottle. The ruby-red color with strong violet nuances preludes to a winy flavour where we can find an alternation between fruity flavours of cherry and raspberry jam and spicy notes of black pepper. In the mouth it is smooth, full, sapid, warm and a little exuberant. The back taste matches the flavour sensations.