• French oak
• Plush fruit
• Dried herbs
• Sandy tannins

This wine bursts with vibrant forest fruits, accented by subtle hints of dried herbs, leather, and anise. It’s medium-bodied and perfectly balanced, featuring plush fruit flavors, smooth sandy tannins, and a refreshing touch of acidity that makes it incredibly drinkable.

Piedmont, in the foothills of the Alps in the north west of Italy, is home to the country’s finest full-bodied red wines. The greatest wines are made from the extremely long lived Nebbiolo. Barbera however is the most widely planted and popular variety, due to its fruit-driven expressiveness and youthful approachability.

A wet and cold winter delayed budburst. Almost perfect conditions throughout flowering facilitated good crop levels. Cooler than average temperatures saw harvest being delayed on average 10 days to previous years. Leading up to harvest days remained mild but overnight temperatures increased which facilitated excellent aromatic complexity in white wines with great acid retention.

Vinified separately with each parcel naturally fermented in stainless steel. The Nebbiolo is immediately separated from skins whilst the Barbera receives a further week maceration. The fruit is matured independently in a mix of small French oak casks and large Slavonion oak for eight months before blending and a further four months ageing in large oak casks.

Food Pairing: Whether you’re pairing it with food or enjoying it solo, it’s an approachable wine. Ideal for pasta or pizza.