Nebbiolo blended with fifteen per cent of Vespolina from old vines planted on highly acidic volcanic soil. The wine spends a few months on the skins, then three years resting in a single 17hl oak barrel before being bottled. Produced only in vintages that provide perfect growing condition, this is layered and nuanced, like the best reds produced in Piedmont. Only a handful of bottles and magnums made it to the UK.