The Drift Gift Horse Barbera 2017

The grapes were subjected to an extended cold swelling phase before spontaneous fermentation began. This spontaneous fermentation method, also known as "wild fermentation", does not allow commercial yeasts to start the fermentation process. This natural fermentation process starts with yeast found exclusively in the environment and on the fruit. 50% of the grapes were destemmed, while the remaining part of the whole bunch remained. The fermentation process, which took place in open fermentation tanks, was accompanied by five or six daily submersions of the cap, which ensures maximum colour and flavour extraction in the wine. Once fermentation was complete, the wine was pressed into 225-litre barrels where it was allowed to mature for 18 to 24 months. At the end of the aging process, the wine was bottled without refinement and unfiltered.