Barbera from the Southeastern of the Roero area within Langhe, in Piemonte, Italy.

The vineyard is a gently sloped south-west facing site with a cool climate, with vines growing in white clay and lime soils.

Hand-picked grapes, separately harvested and vinified by micro-parcel.
The wine is spontaneously fermented with indigenous yeasts, with some micro-parcels in concrete with submerged caps and others in stainless steel with gentle punch downs.
The wine is transferred to neutral barrels near the end of fermentation, where it matures on fine lees for a minimum of two years.

Bottled with minimal added sulphur.