50/50 Barbera and Freisa from young vines planted on sandy soil. One month maceration, then rested in neutral barrel and tank. Bottled unfined and unfiltered, with less than 20ppm of sulfur at bottling. A perfect BBQ, rooftop red: saffron and balsamic on the nose, with juicy blackberry pie, leather and smoke on the palate. Drink lightly chilled to bring out the zing and pop.