Low yielding, Zinfandel and Barbera aging in barrels. The Zinfandel is grown on our estate vineyard and tended to by my dad and me. Usually cropped to about 2.5 tons/acre. The Barbera comes from Fields Family Vineyard and recent vintages have won the Best Barbera award at both the SF Chronicle competition as well. The Barbera is cropped more around 4 ton/acre for ideal acid/sugar balance. Both have been made very naturally. Native yeast fermentations, sulfites added to maintain freshness. Both around 15% alc with moderate acidity and pH 3.5-3.6. I can provide analysis on the wines. Please message for more info. Price dependent on Volume. Visit www.amadorcellars.com for more info on our current release of these wines as well as vineyard notes.