Brusco dei Barbi, Fattoria dei Barbi
Italy – 2017
Tasting Note: Fragrant Tuscan red, brimming with plums, raspberries and tangy redcurrants.
Food Matching: Rack of lamb with red-currant wine sauce, tandoori spiced lamb chops, grilled sirloin steak with anise basil butter or braised pork loin cutlets with thyme-lemon sauce.
Vineyard: The vineyards are planted at an altitude of between 350 and 500m a.s.l. with an exposure to the South East. The vines are at least 15 years old and planted in a gravely soil with small amounts of clay and alluvial deposits. The harvest took place by hand during the last weekend in September and the first week in October.
Vinification: The alcoholic fermentation developed spontaneously at low temperature. After the first three weeks the vats were closed and a second slower fermentation took place at a lower temperature. The racking from the lees was done just before Christmas.
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