Summary

A crushed fruit fermentation wine. Ripe grapes, from vines that are heavily pruned to ensure concentration, are fermented in neutral vessels at warm red fermentation temperature, often with ambient yeast. Additional maceration on the skins for flavor extraction is common followed by maturation in new French oak barrels, for complexity and additional texture.

Key Varietals

• Barbera

Structurally Similar

• Blaufränkisch
  (Very Good to Outstanding)