• Variety: Barbera
• Size: 1.5 ha (3.70 ac)
• Terroir: Sourced from the south of Bussia, on Sant’Agata Fossil marl.
• Viticulture: Practicing organic
• Vinification: 33% whole cluster, 33% de-stemmed, 33% whole berries manually cut off the pedicel, ambient yeast fermentation in concrete tanks, aged for 8 months in large Austrian barrels and barriques.