Barbera d’Alba, “Maggiur”

The more traditional sibling to Luisin’s Barbera from the cru Axilium, the “Maggiur” comes from a plot of vines almost a century old in San Rocco Seno d’Elvio of Alba. Fermentation takes place in stainless steel with a one week maceration, followed by one year in large oak cask. A well-balanced Barbera, with lively acidity, brisk and clean, and dark, spicy fruit.