Barbera and Freisa.
From the importer: "The grapes are destemmed with berries kept whole and gently pressed without breaking the skins, just enough to kick off fermentation in vat. Fermentations can be very lengthy in this cold cellar, where there is no addition of yeasts or sulfur and no temperature control; maceration is often as long as two months. Aging for the Barbera-Freisa blend is in a mix of tank and Slavonian oak for around a year, before bottling without fining or filtering and with a maximum of 2 grams of sulfur."
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