Sourced from the 1975-planted Bionzo vineyard in Neive on calcareous soils, this iconic cuvée blends 65% Nebbiolo (harvested mid-to-late October) and 35% Barbera (early-to-mid September), vinified separately with 14-15 days fermentation in temperature-controlled rotofermenters. Matured 16-18 months in French oak barriques (20% new, medium toast), blended, then rested 5 months in steel and 6 months in bottle before unfined, unfiltered release at 14.5% alcohol as a vegan, certified organic wine.
Tasting Notes
Ruby to medium brick-red, partially opaque and bright; deep nose of cherries, black cherries, cocoa, baking spice, crushed flowers, mocha, chestnuts, and pipe tobacco. Medium- to full-bodied palate layers bright red fruit with darker cocoa, floral contrast, velvety texture, firm yet ripe tannins, strong acidity, and a spicy, moderately long dark chocolate finish.
Awards and Accolades
93/100 Vinous (Neal Martin)
Serving and Cellaring
Serve at 16-17°C in a large red glass; decant 1 hour. Drink from 2025-2035+ with food to balance structure; pairs with pizza, roasted duck, grilled meats, or substantial dishes.
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