The will to produce a special blend of Nebbiolo (60%) and Barbera (40%) egged me on a vinification with a touch of creativity. Both grapes are put in the same barrel but 15 % of bunches is not pressed. The classic alcoholic fermentation and a carbonic maceration occur simultaneously and last 22-28 days. After a maturation in barrique in contact with lees until the following September, the wine is ready to be bottled without any filtering. I wanted to dedicate the originality of this wine to my children, Francesco and Alessandra whose personalities well interpret the character of these grapes and this wine.
