Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu required to gently extract colour

required to gently extract colour

"To produce a twenty years old blended Madeira you need high quality wine

whole bunch pressed with a few hours of skin contact in pneumatic press Natural ferment takes place in mix of older large format cask (500-5000L) and stainless steel followed by around 3 months on full lees with no battonage

but for those that have been drinking previous vintages

Beurrot comprises of two Pinot Gris parcels: the tiny original 0

Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu required to gently extract colourStefanetto comes from mature vines in Bussos San Stunet vineyard (see notes for the Barbaresco San Stunet below). The higher altitude (380m above sea level), age of vines (25 to 50 years old) and limestone rich soils all contribute to a deeper and more structured Barbera than the Majano. Accordingly, this wine is raised in neutral barrels of various sizes for at least 12 months. It is also released with one extra year of age. This has more overt