Place: Piedmont, Italy

Variety: Nebbiolo, Barbera, Dolcetto, Freisa, Albarossa, Pinot Noir

Farming: Sustainable

A perennial favourite of ours, reliable as your café’s latte and pub’s parma. Made by a good, serious Barolo producer with care, not afterthought. 

Predominantly Nebbiolo, Barbera and Dolcetto, with soupçons of Freisa, Albarossa and Pinot Noir, all hand-harvested and individually fermented as though they were to be their own wine. Deftly blended before at least 18 months hibernation in steel followed by a shorter nap in new-ish (1-3y/o) oak. Generous and precise at once.