About this wine
Vineyard and terroir
The grapes come from 60-year-old vines rooted in sand, granite and clay soils.
Vinification
The grapes are harvested by hand and sorted in the vineyard. After several hours of skin contact, fermentation takes place with natural yeasts, followed by malolactic fermentation. The wine is bottled without fining or filtration.
Ageing
The wine matures for six months in old 225 L oak barrels.
Tasting profile
Expressive and engaging, with a heady, inviting aroma.
Label / history
In the local dialect, “Barrosu” describes someone who is bold or arrogant.
