Description
The more traditional sibling to Luisin’s Barbera from the cru Axilium, the “Maggiur” comes from a plot of vines almost a century old in San Rocco Seno d’Elvio of Alba. Fermentation takes place in stainless steel with a one week maceration, followed by one year in large oak cask.
A well-balanced Barbera, with lively acidity, brisk and clean, and dark, spicy fruit.
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