100% Parpato, facing north at 80m above sea level.  The vines are planted ad alberello (bush vines) and are 40 years old.  Harvest was on August 31st, 2019 at yields of 4,500kg/ha (roughly 31 hl/ha).  Fermentation was spontaneous in stainless steel. One part of the harvest was crushed and destemmed, with maceration lasting 25 days.  The other part (around 40%) was crushed whole cluster and macerated for a couple weeks. Aging for 6 months in stainless steel on the fine lees; bottled without fining or filtration.