Red roses, cherry jam, wild woodland fruit, graphite, and a spice-laced finish — structured, lively, and bracing with Barbera's signature acidity but enough depth to age beautifully. 100% Barbera from two vineyards: Vigna del Castello in Sinio and Vigna del Pozzo in Castiglione Falletto. Spontaneous fermentation, eight months in stainless steel, then twelve months in used 220-liter oak barrels, plus another six months in bottle before release. Farmed without synthetic chemicals, part of the Triple A collective. Estimated 800-1,200 cases produced. Same sixth-generation Mario and Luisa Fontana — the iron-rich soils of Monforte give this wine a grip and structure you don't always find in Barbera. Where the Dolcetto is the everyday table wine, this is the one Mario opens when you sit down for a proper meal.
