2016
40% Negretto, 60% Barbera
One month maceration, fermented and aged for 12 months in botti. S02 use depends highly on the sanitary state of the grapes. Some years none will be added, others other a couple grams per hectoliter will be added on the harvest, other times at bottling.
Violets, leather, chocolate and anise develop in the glass as the wine opens up.