blend of Barbera (60%) and Bonarda (40%). this organic wine is fermented with indigenous yeast. Maceration on skins lasts twenty days and maturation is done in stainless steel tanks. Bretty nose, with aromas of stable that dissipate with some air, and black cherry, black currant and plum notes. Very good acidity, with fine tannins and a fun touch of CO2. Flavors of black cherry, bramble and smoke. Good length on the lightly mineral finish. Drink now or within three years, if kept in optimum conditions.