Passito of Barbera grapes.
(500 ml)
The grapes, harvested slightly in advance, are left to dry on racks for about three months, then pressed and fermented. This is followed by three years of aging in wood and as many in the bottle before being marketed.
The residual sugar and the freshness of Barbera make it suitable for many specialties. Perfect with cheese and dark chocolate but it is a superb after dinner.