Fifty percent Nebbiolo blended with Vespolina, Uva Rara, Croatina and others local varieties from vines up to hundred years old. After the spontaneous fermentation in open steel vats, the wine rest for one month with the skins before being pressed off to a big oak barrel and tonneau for one year. A wine of incredibly complexity and poise, vertical and deep with notes of aromatic herbs, earth and gentle spices; a thin palate with refined tannins, and a fresh, balsamic length.