Olek Bondonio, "Barbera d'Alba" 2024

Organic, some biodynamic practices. 100% Barbera from 40-45 year-old vines in the Altavilla vineyard, a prized vineyard in which many of the other icons in the region have Nebbiolo holdings, high in the hills above town of Alba. Fermented in steel tanks with a month on the skins, very lightly pressed in a basket press, then completes malolactic fermentation in steel. Afterward, the wine is moved by gravity into 1600L botti for 8-10 months. Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. Barbera with none of the displeasure: elegant palate of blue and black fruit, herbs, and wet earth.