Organic. 85% Nebbiolo and 15% Barbera. Spontaneous fermentation takes place with indigenous yeasts for approximately 22 days in open stainless-steel tanks, followed by continued maceration in closed tanks on the skins for 7-15 days depending on vintage. Racked off the fine lees in mid-December. Aged for 12 months in large 1,500-liter, medium-toast, oval oak barrels followed by 6 months in bottle.
Organic. 100% Nebbiolo. Spontaneous fermentation takes place with indigenous yeasts for approximately 19 days in open stainless-steel tanks, followed by continued maceration in closed tanks on the skins for 7-15 days depending on vintage. Racked off the gross lees in mid-December but left in contact with the fine lees for another 8-9 months as the wine completes malolactic fermentation and clarifies naturally, which typically occurs in the spring. Aged for 15 months in large 1,500-liter, medium-toast, oval oak barrels followed by 8 months in bottle.