This Barbera/Nebbiolo blend benefits from the addition of Nebbiolo, which brings a savory, floral lift, softens Barbera’s natural acidity, and adds structure often missing in pure Barbera. The grapes are destemmed into 1-tonne fermenters and plunged daily for three weeks before pressing and racking into puncheons. The wine is then aged for 12 months, resulting in a harmonious, well-balanced expression with layered red fruit, subtle florals, and refined tannins.