50% Barbera/50% Dolcetto (a strain of it called Nibio). From biodynamically farmed estate parcels with iron-rich clay and limestone soils. The bunches are harvested manually and mainly destemmed but with up to 20% left as whole clusters. Fermentation is spontaneous with zero sulfur in 2500-liter foudres. Maceration is around a week. The wine is aged in the same foudres and bottled under a crown cap with no fining, filtration or sulfur.