Barbera/Negrette 2022 Margins 'Millefiori' (OCT NWR)
San Benito County, CA
THE WINE: The different varietals were picked, vinified, and aged separately. They were both 100% destemmed. The Négrette was soaked on skins overnight, pressed the following day, then aged in neutral oak for 10 months. The Barbera was fermented on skins for five days, then aged in neural oak for 10 months.
Rich aromas of blueberry compote, blackberry jam, leather, mint, and grape Big League Chew (oh yeah). Brighter on the palate, with cherry/strawberry up front and the darker fruits coming through in the (long) finish.
The cuvées were blended two weeks prior to bottling. Native fermentation, no fining, no filtration, no other modifications or additions except 5 ppm of sulfur dioxide added to the Négrette barrels in February, and 22 ppm of sulfur dioxide added to the assembled cuvée the week before bottling.
THE PRODUCER: Margins produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We make wines from organically farmed vineyards, using minimal additives during the winemaking process (SO2 only), and never employing the use of temperature control, fining, or filtration.
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