Pizzini King Valley Barbera 2022 (King Valley)

The Barbera grapes were machined picked and then fermented with an inoculated yeast called BM45, famous in Tuscany. The ferment temperatures reached and were maintained at 30 degrees for a short time to extract flavours from the grapes. The ferment was cooled to 23 degrees to retain fresh fruit characters and reduce tannin extraction. Once the wine finished alcoholic fermentation, the free run juice was drained and the skins lightly pressed. The wine settled for a day before it was transferred to barrels for malic acid fermentation and barrel ageing for 12 months before being blended, fined and bottled.