Cascina Tavijn

Monferrato, Piemonte



Barbera from her best vines, around forty years old. This ferments with the skins for around a month in concrete vats, before being pressed off to rest in some huge old casks for a year. Here Asti’s steep, sandy slopes make for a more angular take on the Barbera, while the grape’s hallmark acidity offers energy and refreshment in spades. 

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