Barbera is a variety that excels on the steep slopes of Italy, which is no different than in California. The Lava Cap Barbera vineyard clings to the canyon wall that funnels into the South Fork of the American River. The steep slopes allow the grapes to receive diffused sunlight during the ripening process, slowing down sugar development and allowing the mellow maturation of flavors. This slow ripening process (hang time) builds flavors of bright ripe Bing Cherry, and smooth acidity. In the steep, high elevation vineyards it is very important to use Fish Friendly Farming practices to control erosion (Fish Friendly farming practices promote healthy watersheds by utilizing low impact methods, minimal pesticide use, and for us, zero fertilizers). Lava Cap is a third generation family farm located in Placerville, high in the Sierra Nevada foothills at an elevation of 2700 feet. The estate mountain- grown grapes are sourced from some of the highest vineyards in California. The unique volcanic soils, weathered from ancient ash flows, produce wines that are intensely aromatic and luscious with deep, rich fruit erupting with flavor. Winemaker Notes: This Barbera ferments with wild and Italian yeast strains to develop complexity and highlight the bright fruit flavors in this variety. After fermentation the wine ages in French and American oak barrels, roughly 20% new oak and 80% second fill barrels. The wine will age in barrels for 18-24 months before final blending takes place. The selected combination of barrels produces lingering vanilla notes on the finish, while preserving the fruit flavors on the nose and mid palate. Vanilla notes greet the nose and transition to a rich cherry bouquet. Juicy, bright berry flavors fill the rich full bodied mouth feel. Light tannins allow for a long soft finish.