2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closed

Indigenous yeast fermentation in closed top concrete fermenters

' as in a nice little corner of the world to grow grapes

making it Japan’s highest whisky distillery

The vineyards sit mostly on hill tops

Montserre wines are nervous

2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closedVariety: Barbera Size: 0. 50 ha (1. 23 ac) Vine Age: Planted in 2017 Terroir: Vergne, 400 m elevation, west facing, Marne di Sant'agata soil, clay limestone. Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot Poussard pruning. Vinification: 40% whole cluster and 60% de stemmed with whole berries arranged in alternating layers, ambient yeast fermentation, 1 2 weeks on the