Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu but for those that have

but for those that have been drinking previous vintages

required to gently extract colour

Beurrot comprises of two Pinot Gris parcels: the tiny original 0

whole bunch pressed with a few hours of skin contact in pneumatic press Natural ferment takes place in mix of older large format cask (500-5000L) and stainless steel followed by around 3 months on full lees with no battonage

"To produce a twenty years old blended Madeira you need high quality wine

Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu but for those that haveStefanetto comes from mature vines in Bussos San Stunet vineyard (see notes for the Barbaresco San Stunet below). The higher altitude (380m above sea level), age of vines (25 to 50 years old) and limestone rich soils all contribute to a deeper and more structured Barbera than the Majano. Accordingly, this wine is raised in neutral barrels of various sizes for at least 12 months. It is also released with one extra year of age. This has more overt