Though the calling card of Bera is their Moscato d'Asti, they grow Barbera on the calcareous clay soils on the slopes of their certified-organic estate in the Canelli hills of Piedmont. Ronco di Malo is 100% Barbera from the parcel of the oldest vines, which average 50 years. The fruit is hand-harvested at a very high ripeness level; it is destemmed and gently crushed, then fermented spontaneously with indigneous yeasts in concrete tank, without the addition of sulfur. Maceration is lengthy, lasting up to a month. The wine is aged entirely in concrete tank for two and a half years on its lees for 18-24 months without racking (in order to develop complexity and to reduce the need for sulfur). A wine with robust aromatics of black cherry, earth, spice, and herbal flavors and a long finish of minerals and black fruits. Rich and densely flavored but with fresh, bracing acidity. Give her a little air!