Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu to appreciate the delicate and

to appreciate the delicate and precise details of the wine

"To produce a twenty years old blended Madeira you need high quality wine

whole bunch pressed with a few hours of skin contact in pneumatic press Natural ferment takes place in mix of older large format cask (500-5000L) and stainless steel followed by around 3 months on full lees with no battonage

adding a creaminess and depth to the palate—the same effect we enjoy with our Rieslings

Then in 1991

Piero Busso Barbera d’ Alba Stefanetto 2019 petit-courbu to appreciate the delicate andStefanetto 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