A funny thing happened on our way to making a Kuitpo Nebbiolo… we made a Barbera, instead. No confusion, just fabulous luck on a sunny Good Friday. When a wine is new on the scene, we try not to preordain or typecast, we just apply love and instinct and wait to see where it takes us. Where it has taken us so far is a pretty classic Barbera, bright and light with musky, herbaceous aromas. Mouth-wateringly saline and juicy, it craves food. The baseline has been set.