Produced from fruit farmed in the commune of Verduno. Hand harvested and fermented in 5000 liter botti grande with ambient yeasts and macerated on the skins for a total of 21 days cappello sommerso. Then moved to 8000 liter botti grande for malolactic fermentation and aging for 24 months. The wine show cases Verduno’s excellent ripeness, spice and mid-weight tannins.