Varieties: 80% Barbera, 15% Croatina, 5% mixed indigenous grapes

Age of Vines: 40 – 100 years

Winemaking: Grapes are hand-picked in small crates, selected, then crushed, and fermented using only indigenous yeast. Maceration takes 20 days with frequent punch-downs. Aged in fiberglass tank until bottling in spring. No fining, filtration, or sulfites added (total SO2 under 10ppm).

Personality: Easy-drinking red with distinct acidity, typical of the Barbera grape. Medium body, dry tannins. The perfect everyday wine going well with snacks, cold cuts, tomato-based pasta dishes, savory pies, or lasagna. And, of course, pizza.

Owner & winemaker: Barbara & Paolo Pulliero

Vineyard area: 5 ha (=12 acres) of old vines, estate-owned or in long-term rental

Vineyard management: certified organic

Soils: clay-silt, limestone

Main varieties: Malvasia Aromatica di Candia, Ortrugo, Barbera, Bonarda (also called Croatina)

Annual production (app.): 10.000 bottles

Winemaking: skin-contact white, red. Concrete, fiberglass vats. No fining or filtration. No sulfur added.