Produced only in vintages that provide perfect growing conditions, the Nebbiolo bunches are blended with fifteen per cent of Vespolina from the oldest vines, planted on highly acidic volcanic soil. This wine spends a few months on skins, then three years resting in a single 17hl oak barrel before being bottled. Harmonious and ethereal, like the best reds produced in Piedmont, no doubt it will age beautifully over the coming years. Only a handful of bottles made it to the UK.