A deeply coloured red with a damson concentration on the nose. The palate has a wonderful round ripeness thanks to the Passito method and the concentration in the ripe grapes that still retain good balancing acidity. This is Barbera Plus and is stunning value!

This wine is a rediscovery of the old tradition of using partially-dried grapes to add richness and concentration. The Barbera grapes were grown on southwest-facing slopes in the Monferrato hills, at 250-400m altitude. Soils here are clay and limestone. Following the traditional passito technique - a portion of ripe Barbera grapes (around 20%), left on the vine for nearly a month after the main harvest to sun dry, were blended with fresh Barbera grapes before fermentation. This sweetens, enriches and softens the resulting acidity.  Try this with a meaty pizza, tomato based pasta dishes, cured ham or flavoursome white meat or poultry.