2024 Olek Bondonio La Berchialla Barbera d'Alba, Piedmont, Italy Michel Fallon The wine completed fermentation and

The wine completed fermentation and malolactic conversion and rested for 12 months on the lees before bottling without fining or filtering

” It is intended as a clear expression of terroir and place

and earthy complexity

Vinification: Whole cluster pressing

Varietals: 50% Pinot Blanc

2024 Olek Bondonio La Berchialla Barbera d'Alba, Piedmont, Italy Michel Fallon The wine completed fermentation andOrganic, 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,