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Deidesheim and Ruppertsberg
thyme and bay leaf
the must is then transferred to the thermo-regulated tanks where it is fermented for one month at a constant temperature of 16-18°C (61-64°F)
wild ferments and gravity-flow winemaking techniques
La Colombera, Barbera, Rosato, Colli Tortonesi, Piedmont, Italy 2024 biodynamic Deidesheim and Ruppertsberg100% Barbera, from different clay vineyards planted in 1999, at about 270 meters (900 feet) above sea level. This ros from Barbera grapes is very interesting, it has the drinkable freshness of the Barbera variety, and perfumes of fruit and flowers.
