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60% Barbera and 40% Bonarda, destemmed and fermented with native yeasts in stainless steel with a 20-day skin maceration. The wine is aged in stainless steel; no sulfur at any point in the process. Dark purple in color with wild, earthy yeastiness on the nose, hints of vanilla mixed with rustic sweet-leathery notes. Aromas of small berries, blackberries and myrtle. Dryish on palate, which is meaty, spicy, with refreshing acidity. Size: 750mL ABV Suggested food pairings: Cured Meat, Red Meat Suggested cheese pairings: Asiago, Cheddar, Gouda, Manchego, Parmesan, Pecorino
