Fabrizio Iuli is dedicated to barbera, the grape of his ancestors. He bottles several versions and this is his benchmark. A sturdy barbera for sure, it is raised in cement... read more →
This comes from the Monferrato region of Piemonte, near the Ligurian sea. The 40-50-year-old vines' fruit was fermented in acacia and treated to a modest three days of maceration. The... read more →