This 2016 Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.
The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been recorded 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 Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are a sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines.
The grapes were handpicked and de-stemmed without crushing the berries. This gentle processing minimizes the pick-up of bitter components from the skins and seeds. The grapes, with seeds and skins intact, were pumped to a temperature-controlled stainless steel fermentation tank
and inoculated with a pure strain of wine yeast. The wine was tasted daily during fermentation, and once the desired tannin level was achieved, the wine was pressed off the skins using our low-pressure “tank press.” The wine was then settled, racked to barrels, and aged for 12 months on 35% new French medium toasted oak.