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Fermenting and aging in concrete and bottled in December of the same year
either organically certified or practicing organics
At 1100 meters elevation
very low sulfur
starting with 2021
2024 Stefano Occhetti Barbera D'Alba DOC (Case of 6) La Furtiva by Òscar Navas Fermenting and aging in concrete6x750ml Grape variety: 100% Barbera Production Area: Vineyards located in the hills of Vezza dAlba, in MEGA Sanche) Altitude: 290 31 m Sun exposure: (Sanche) Soil: sandy VINIFICATION: Spontaneous fermentation in french oak vat Traditional maceration with floating cap for 12 14 days. Malolactic fermentation in wood 5 months aging in french oak vat and used barrique. Only 1810 bottles produced. This is fresh, juicy, and absolutely delicious! More On
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