Dagamo - Aziena Agricola Al di La' del Fiume

Vinification

We use Tuscan terracotta amphorae of about 8 hl in which we let the Barbera macerate with its skins for about 3-4 more months after fermentation. The action of the long maceration and of the amphora give the wine a character of great elegance, minerality and longevity. With this technique we support the evolution of the grape into wine in the most natural way possible, respecting the variety, the territory and the work of man. Dagamo' is a Demeter certified biodynamic wine