Grignolino is harvested from vines planted in 2000-2003 on a south/southeast-facing steep slope between 200-250m on sandstone bedrock with deep sand and calcareous topsoil. Grignolino is destemmed and naturally fermented up to 18°C for 20-22 days with 2 daily punchdowns aged 9 months in Tava Amphoras with the first sulfites added after malolactic fermentation. It’s neither filtered nor fined.

light-bodied, fresh red wine with a bright ruby, almost transparent color. The nose offers delicate aromas of rose petals, raspberry, and hints of spice, especially black pepper. On the palate, it is dry and charming, with lively acidity, fine-grained tannins, and juicy, mineral notes, along with juicy red fruit flavors like cranberry and strawberry