Filarole Rosso

Grapes are hand-picked in small crates, selected, then crushed, and fermented using only indigenous yeast. Maceration takes 20 days with frequent punch-downs. Aged in fiberglass tank until bottling in spring. No fining, filtration, or sulfites added (total SO2 under 10ppm).

Easy-drinking red with distinct acidity, typical of the Barbera grape. Medium body, dry tannins. The perfect everyday wine going well with snacks, cold cuts, tomato-based pasta dishes, savory pies, or lasagna. And, of course, pizza.