This 100% Bonarada was harvested separately at 4 different times and then blended together; vinified via carbonic maceration. A seductively perfumed nose evokes blueberry, cherry, and raspberry, leading to a soft and round mid-palate held together by firm tannins and bright acidity.

85% Bonarda Piemontese, 15% Barbera from 50 year old vines. Grapes are left whole cluster. Fermentation is spontaneous without temperature control on the lees. 40 to 50 day maceration with low extraction. Wine is aged in concrete eggs for six to seven months. Unfined, unfiltered.