2021 Barbera d’Alba Tom
Eugenio Bocchino and Cinzia Pelazza cultivate around five hectares of vineyards in La Morra, right in the heart of the Barolo country.
Their wines are produced through natural and biodynamic practices. Eugenio is old school in his winemaking and believes that wines should reflect good soils and pristine grapes rather than what happens in the cellar. Fruit from two vineyards, 30 and 70 years old. Mostly de-stemmed, it spends 10 days on skins. Very lightly extracted. 1 year in neutral oak before bottling. A lighter version of Barbera d’Alba, with ripe red fruit and a crunchy acid to finish.