2024 Trediberri Barbera d'Alba, Piedmont, Italy Vallee d'Aosta and no sulfur added

and no sulfur added

Richoux's finest and best-exposed parcels are used to make his Irancy Rouge

vital acidity and profound minerality set the tone

Fermentation in stainless steel tanks

the whisky is slowly diluted to 46% ABV – an excellent balance of easy-drinking quaffability and flavour-forward intensity

2024 Trediberri Barbera d'Alba, Piedmont, Italy Vallee d'Aosta and no sulfur addedGrapes are partly from the Roero and partly from the vineyards around the house in Torriglione. The soil in Torriglione: The slope here is very steep and is mainly compact blue Marl (clay limestone) with 40% limestone, 35% clay and 25% sand. The soil here is so compact that the historic houses here are built directly onto the Marl. Fermented in concrete and lasts about 12 14 days. Then malolactic takes place in concrete or stainless steel.