Dacapo

Sanbastiàn comes from organically farmed vines between 25 and 40 years old, rooted in the rolling hills around Agliano Terme, one of Barbera's most important homes. Here, warm days, cool evenings, and clay-limestone soils give the wines both freshness and depth. Think warm berry compote cooling on the kitchen counter. Black cherry. Saskatoon berries. Fresh blackberries picked a little too eagerly before they make it home. On the palate, the wine is vibrant, carried by the electric acidity that has made Barbera such a beloved companion at the table for generations. There is plenty of fruit here, but also a savoury edge that keeps everything irresistibly drinkable. Most importantly, it never tries to be anything other than Barbera.