This 2019 Barbera has freshness and clarity. Bright raspberry and boysenberry fruits dominate with an underlying savoriness which compliments the elegant palate and rich finish.
The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for Jacuzzi Barbera comes from Pauli Vineyard in Potter Valley, west of Ukiah in Mendocino County. The vineyard is planted in rocky, well-drained soil that requires precision drip irrigation. Warm days and cool evening breezes provide ideal growing conditions for intense fruit with good acid and structure.
The grapes are carefully hand-harvested and sorted before being gently destemmed and transferred to a tank for whole berry fermentation. Fermentation temperatures are closely monitored to extract only the best flavors and tannins out of the whole berries, capturing the essence of the cold site and varietal. It is allowed to naturally ferment to enhance the characteristics of the site and add complexity. The fermentation is monitored closely and is tasted daily to ensure the wine is pressed off the skins at the perfect crescendo of flavor, tannin, and acid. The wine is then settled naturally after being pressed and racked to barrels where it ages for 15 months on 30% new French medium plus toasted oak.