A plot selection focused on ripeness, fruit and quiet intensity. Hand-harvested slightly later than our other Barberas, waiting for full phenolic maturity. Fermentation happens in steel with manual punch-downs, followed by a long ageing in old wooden vats — never less than two years, often three — to add depth without losing balance. The result is a wine with a generous, fruity nose, a long, mineral finish, and a texture that caresses more than it grips. Bottled under a waning moon, it rests six more months before release.

Moments: With friends that like bodied wines yet fresh and elegant.

Classic: Perfect for pairing with rich foods, for example braised veal cheek