

Old-clone Barbera grown in Barbaresco’s Tre Stelle valley; fermented in steel and aged c.18–20 months in large Slavonian oak, yielding spiced black‑cherry fruit with depth and freshness.
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A Barbera from Barbaresco, fermented with native yeasts and matured in stainless steel and large Slavonian oak barrels. Further bottle ageing gives Donna Elena time to settle before release.