The fermentation and the maceration on the skins normally takes about 22-24 days. No selected yeasts are used. The malolactic fermentation happens in French barrels coopered expressively for for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 18-20 months, half of this time on its lees. 25% of the barrels used for aging this wine are new, the remaining 75% have previously been used up to 4 times. There is no filtering and no fining prior to bottling.
The Barbaresco Currà has a deep garnet red colour; the nose reveals its great personality with a powerful, fruit driven aroma, integrated by notes of menthol, red fruits, tar and hints of spices. On the palate, as the wine opens up in the glass, it displays ripe red fruits, licorice and minerals well balanced by an intense and mineral-like freshness on the finish. The tannins are firm but well-integrated.