Even Guido Porro's Barbera grape variety is grown in the famous Cru Lazzarito and has an exposed location there.
• Fermented for 10-12 days
• Aged for 6-8 months in concrete and stainless steel
This is the Barbera! A little bundle of joy, full of nervous energy and incredible fruit precision. He jumps out of the glass. On the palate it is very salty and mineral with a tight core of purple fruits. It has a lot of depth and complexity and is very tasty. That's Giacomo Conterno-like! Tracking down.