60% Nebbiolo, 30% Barbera, 5% Vespolina, and 5% Uva Rara
Sustainable
Fresh red fruits like cherry and strawberry, floral hints of violet, and earthy/herbal undertones. On the palate, it's typically a light- to medium-bodied wine with smooth, balanced acidity, integrated tannins, and a clean finish.
Hand-harvested grapes are destemmed prior to a gentle pressing. Native fermentation takes place in temperature-controlled, stainless-steel tanks and lasts approximately three weeks. The wine is then racked into cement tanks, where it undergoes secondary fermentation. Following 9-12 months in cement, the wine is bottled and prepared for release.
