Destemmed and fermented on skins for 20 days with wild yeasts, this Nebbiolo is matured for 19 months in a Spanish clay egg. Begin with a decant, then pour into a generous glass and savour the complex aromatics of dark rose, orange peel, white pepper, rosehip, black cherry, marzipan, and amaro bitters. Celebrating the savoury character of Nebbiolo, its pronounced tannins and lively acidity deliver a bold, amaro-like bite. Earthy, firm, and astringent, this wine rewards patience—cellaring it will reveal its fullest potential over time.