In the vineyard:

Grapes: 50% Barbera, 50% Dolcetto
Soil: red clay and clay-limestone
Vineyard: blend from different
vineyards, all cultivated using
biodynamic methods
Harvest: we harvest Dolcetto grapes in
mid-September, then Barbera grapes at
the beginning of October; handpicked in
small 20kg boxes

In the winery:
Maceration, fermentation, ageing:
traditional maceration with submerged
cap for one week, 15% of the fruit
fermented in whole bunches; fermented
and aged in 25 hl oak vat for 11 months
Yeasts: autochthonous – a starter culture
in mother tank
Malolactic fermentation: yes
Filtering: none
Clarification: natural decantation
Sulphite: no added sulphite

The wine
Alcohol: 13.5%
Tasting notes: full-bodied yet easy drinking, ripe red fruits and lively
Stefano says… „A frank and direct wine. It doesn’t pretend to be
anything that it’s not. It doesn’t get you into any trouble. Pasta’s
best friend.”
Food match suggestion: beef filled ravioli
Ageing potential: best drunk young, in the 2 years following the
harvest, but can easily be kept for a few more years