A very balanced spring with mild days and cool nights, with rainfall in excess of the period, generated a very balanced bud. A quite rainy June has balanced a hot August, which accelerated the ripening of the Barbera grape and requiring great dedication in the right collection period.
The Barbera grape, being one of the latest picked, has suffered especially in the final phase of dehydration, thus increasing the alcohol grades. We macerated the skins for 8 days with continuous pumping and cold ‘delastage’. Barbera was aged in barrels for 12 months.
Due to its elegance, La Torre goes well with red meat or with cheese or simply as a sipping wine.