2024 Olek Bondonio La Berchialla Barbera d'Alba, Piedmont, Italy Marie de Louvoy The berries and bunches were

The berries and bunches were kept separate by clone and cold soaked in open-top plastic fermenters until fermentation occurred naturally

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Sojeau and X Novo Vineyards

It was then basket pressed directly to four 16hL concrete eggs for 12 months of aging on the gross lees

2024 Olek Bondonio La Berchialla Barbera d'Alba, Piedmont, Italy Marie de Louvoy The berries and bunches wereOrganic, some biodynamic practices. 100% Barbera from 40 45 year old vines in the Altavilla vineyard, a prized vineyard in which many of the other icons in the region have Nebbiolo holdings, high in the hills above town of Alba. Fermented in steel tanks with a month on the skins, very lightly pressed in a basket press, then completes malolactic fermentation in steel. Afterward, the wine is moved by gravity into 1600L botti for 8 10 months. Unfined,