2012 Barbera

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** New Release **


Hand harvested, destemmed whole berry directly into the fermentor, cold soaked at 55 degrees until the onset of robust native fermentation, then inoculated and fermented to a peak temperature of 85 degrees, punched down by hand 3 times a day - all techniques to maintain fruit aroma and flavor. 100% malolactic fermentation. Cooperage 100% French oak, 20% new for 13 months. Mercier, Francois Freres and Billon barrels; Vosges and Allier forests.

Vineyard Sources

Fratelli Vineyard in the Santa Clara Valley.

Technical Data

Alcohol: 14.2%

Cooperage: 100% French: Francois Freres, Billon, Mercier

Production: 122

2012 Barbera