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own yeasts
Vineyard: The training method used is Sylvoz and Guyot
This is then followed by a brief refinement in 2500 liter barrels and a suitable refinement in the bottle before sale
best known as “Boom Boom” Mancini
The wine's presentation is linear and precise
2022 'Vigna Santa Lucia' Barbera d'Alba Cava Jovani own yeasts100% Barbera Full bodied with fresh acid, mature tannins, balanced and with a long finish. Cesare Bussolo, a La Morra native, and Roberto Voerzios right hand man since 2007 has made an impeccable start making wine under his own label. In the small village of La Morra, where the simple idea of the Cru is crucial and the finesse dominates the structure and power. The two work together, day by day, and Cesare absorbs as much as he can from the master: