Al Di La Del Fiume, Dagamò Amphora Red (2015)

(No reviews yet) Write a Review
100% Barbera in amphora This gorgeously wild Barbera is hand-harvested, wild-yeast fermented then left on its skins for 3-4 months in Tuscan terracotta amphora after fermentation is done. It is lightly filtered before being bottled, resulting in a lovely wine that showcases the grape's elegance and minerality while also keeping its fruit bright and fresh.