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2014 Barbera
  (750 ml) - Sold Out!
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A different take

Probably the most recognized California region for producing quality Barbera wines is Amador County in the foothills of the Sierra Nevada mountain range. Typically Barbera wines from this appellation are big and rich with plenty of flavor, tannins and alcohol. This is Navarro's second Barbera that we've produced and for this vintage we decided to harvest the fruit a little less ripe than the prior vintage. The result is less alcohol and more acidity, making the wine more food-friendly which seemed fitting as Barbera in the old country was a workingman's everyday vino meant to accompany dinner. The grapes were destemmed then fermented in an open top tank so that we could avoid pumping and, instead, punch down the rising cap by hand a couple of times a day. The wine was racked to barrels to complete primary and secondary fermentations and aged for ten months followed by another two years in the bottle. Gold Medal winner. Best of Class.

[above] Mehgan Holt, winery intern, drawing a red wine sample for analysis. Navarro has a dozen stainless-steel tanks designed specifically for red wine fermentation. The 2014 Barbera was fermented in one of these refrigerated stainless-steel tanks.

Harvested: Sept. 18, 2014 Sugars at harvest: 23.8° Brix
Bottled: Aug. 14, 2015 Cases produced: 269
Alcohol: 13.3% Titratable acidity: 7.1 g/L
pH: 3.65

Navarro Vineyards is at 5601 Hwy 128, Philo, CA 95466 · Tasting Room hours: 9 AM to 6 PM Summer (5 PM Winter)
Sales, Shipping & Customer Service: 8 AM to 6 PM Summer (5 PM Winter) @ 1-800-537-9463 or 707-895-3686 · Fax: 707-895-3647
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