2019 Sette, Nizza DOCG Piedmont, Italy Icy Liu Harvested on 10/2/23

Harvested on 10/2/23

They then use the technique of submerged cap (cappello sommerso") -- which can last 60-70 days

Fermentation takes place in small cement tanks and oak barrels without the use of selected yeast

and notable

Brother Charles was the first to market it in local markets

2019 Sette, Nizza DOCG Piedmont, Italy Icy Liu Harvested on 10/2/23Barbera Nizza Monferrato is harvested from vines planted in 1940 & 1990 on south and east slopes between 240 300m on marly bedrock with deep silt and calcareous topsoil. Barbera Nizza Monferrato is destemmed and naturally fermented up to 18C for 40 45 days with a submerged cap days with no extractions, followed by 10 months in concrete with the first sulfites added after malolactic fermentation. Its neither filtered nor fined. From the importer