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Stuart Knox
The acid is spiced and has great textural bandwidth
with the aim of making fortified or brandy
ripe black fruits
developing hugely as it reaches the expectant nose of the taster
Brezza Barbera d'Alba 'Santa Rosalia' 2014 canaiolo Stuart KnoxThe soils between the communes of Alba and Diano d'Alba are perfect for producing a Barbera with a distinctive florality and elegance. We decided to vinify the wine with no contact whatsoever with oak, and we utilised glass closures for the bottles. Serving suggestions: When the wine is made in this fashion it is generally released in July following harvest. It is best enjoyed when served at 18C and pairs best with cured meats, mortadella, and foods
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