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Clones were picked separately
Winemaking: All fruit for this wine was hand-picked and then hand-sorted
Martine Chermette’s grandmother was born and grew up among the vines at Pierreux
Grapes are pressed and fermented in stainless steel and then headlined to 20 degrees and undergoes oxidative aging in the traditional solera and criaderas system
The solera of the Antique Fino is used to feed the third criadera of Antique Amontillado
Piero Busso Barbera d’ Alba Stefanetto 2019 pignolo Clones were picked separatelyStefanetto 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
