2023 Sette, Barbera d'Asti DOCG Piedmont, Italy Giacomelli Vinification: Indigenous yeast fermentation in

Vinification: Indigenous yeast fermentation in open tanks

Les Pellans (direction: Puligny by 1er Cru Les Charmes

A touch of rock sugar added to balance the tartness of the ume plums

2022 Weingut Schatzel Kabinett Riesling

2023 Sette, Barbera d'Asti DOCG Piedmont, Italy Giacomelli Vinification: Indigenous yeast fermentation inBarbera dAsti is harvested from vines planted in 1940, 1990, and 2002 on a south, east and west facing steep slope between 220 280m on chalky and marly bedrock with deep silt and calcareous and siliceous topsoil. Barbera dAsti is destemmed and naturally fermented up to 18C for 36 38 days with a submerged cap days with no extractions, followed by 10 months in concrete with the first sulfites added after malolactic fermentation. Its neither filtered nor