This is the current release (2013!), Barbera from the Parma hills that are 250-500 meters above sea level. While it is 8 years old it still retains a freshness. The Pradarolo estate is also a dairy farm and the dank barnyard element definitely carries through.
The Pradarolo estate is located in the Parma hills 250 -500 metres above sea level and has been a certified organic farm since 2004. Our personal choice has been to opt for strict rules and guidelines: the total absence SO2; use of native yeasts only; the absence of filtration, clarification, and stabilization or interventions such as sugaring or must concentration. The grapes are fermented at uncontrolled temperatures with prolonged macerations 30 days to 9 months or more. The wines are typical of the local tradition using autochthonous grapes. Velius Rosso is 100% Barbera.