Through this wine we try to express all the potential of Barbera. We use 8hl terracotta amphorae in which we let Barbera and its skins steep for about 3-4 months after the fermentation process. The long maceration and the amphora give the wine elegance, longevity and minerals. This technique allows the natural transformation between grapes and wine, respecting the variety, the territory and man’s work. Wines are vinified in terracotta amphora and steel tanks without adding yeast nor other foreign substances to the wine. A small amount of sulphur (2gr/hl) is added in the bottling process without affect wine health. Refinement in bottle about 3 months. It won twice a slow wine award and once the TOP HUNDRED GOLOSARIA MILANO award
Dagamò
100% Barbera’s grapes produced according to biodynamic farming. Barbera grapes macerated in italian anphorae for few month, naturally vinified with indigenous yeas.
Really god, it won a slow wine award, the smell is dominated by notes of undergrowth and red fruits.
SLOW WINE AWARD- Dagamò Barbera 2018
(bottle which, in addition to having an excellent organoleptic quality, is able to condense in the glass characters related to territory, history and environment. The attribution of this symbol implies the absence of chemical weeding in the vineyards. good relationship between quality and price, taking into account when and where it was produced.)
SLOW WINE AWARD- Dagamò Barbera 2017
TOP HUNDRED GOLOSARIA MILANO award
SLOW WINE AWARD- Dagamò Barbera 2015
2018
Grapes: Barbera 100% our farm
Harvest: manual, at the end of settember
Wine Yield q/ha: 60 q.li/ha
Maceration: 5 months , rifermentation in terracotta amphora
Refiniment : 8 months in the bottle
Bottling : May 2019, 4500 bottles
Alcholich strength: 12,00
Sulfur dioside free (mg/l at bottling): 1
Sulfur dioside total (mg/l at bottling): 10
2017
Grapes: Barbera 100% our farm
Harvest: manual, at the end of settember
Wine Yield q/ha: 60 q.li/ha
Maceration: 5 months , rifermentation in terracotta amphora
Refiniment : 8 months in the bottle
Bottling : April 2018, 2800 bottles
Alcholich strength: 13,5
Sulfur dioside free (mg/l at bottling): 1
Sulfur dioside total (mg/l at bottling): 10
