SPARKLING
2022 - La Comedie - Barbera
The youngest Barbera vines at 15 years, picked first and macerated for 24 hours, fermented in stainless steel. Sparkling by the ancestral method, bottled over winter with the yeasts dormant, and fermentation continuing in bottle come spring. No additions.
SKINS
2022 - Leuto - Cortese
The '22 marks a slight stylistic change for Leuto: the vinification methods were split into thirds: one direct-press, one a 20-day destemmed maceration, and one a proper carbonic maceration of 15 days. Pressed and assembled together as fermentation was finishing, raised in oak barriques for 9 months before bottling with no additions.
2022 - Favonio - Moscato
50 year old vines, de-stemmed and macerated in concrete for 10 days. Fermentation in old oak, raised in acacia barrels over 9 months. No additions.
RED
2021 - PauPau - Dolcetto
A top-up of the '21 - a 20 day carbonic maceration, aged in concrete for 8 months, bottled with no additions.
2021 - La Ideale - Barbera
From vines roughly 25 years old, destemmed and macerated for two months in foudre with very little extraction, just a little juice occasionally to keep the cap wet. Aged in 20hl oak barrels for 9 months before bottling unfined and with no additions.
2019 - Acru - Barbera
From the oldest vineyard, 45 to 70 years old. De-stemmed into 30 hl truncated conical oak vats for a month. Occasional, gentle, punch-downs to wet the cap.
Aged in 20hl oak barrels and a small part in 700l tonneaux, for a little over a year. No additions.
