A grape variety native to North Western Italy which also thrives in McLaren Vale. McLaren Vale’s climate and soils are perfect for growing Barbera. The free draining soils, cooling gully-winds and evening sea breezes ensure balanced vine growth and slow ripening of the Barbera fruit. The moderated climate promotes a synchronised ripening of flavours, sugar, colour and tannin all very important to making a great Barbera.

Hand picked and 100% destemmed, then cold soaked for 6 days prior to naturally warming to begin fermentation. A managed long slow fermentation on skins for 15 days occurred before being pressed off to seasoned French oak barrels. The wine was matured for 18 months before being racked to blend and bottled without filtration