The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com

The vines of La Vecchia Posta sit high in the Colli Tortonesi, in the village of Avolasca, amid the gentle foothills of the Ligurian Apennines. This terroir produces a barbera of unique brightness and perfume. As is traditional, Roberto blends his barbera with 5% croatina. The wine undergoes spontaneous fermentation on the skins for 10 days in stainless steel before being racked to complete malolactic large oak tonneaux. The wine spends an additional 6 months on the lees with light battonage before bottling with very little sulfur.

https://schatziwines.com