A collaboration with Eric Narioo of Cave de Pyrene and Fabrizio Iuli in the Monferrato region of Piedmont. 70% destemmed barbera and aged in concrete vats for 9 months. Not fined or filtered and only 2mg of SO2 added at bottling. I struggle with a lot of barbera on the market as they are too jammy for my taste. This on the other-hand had a freshness and a crunchiness to it that made it stand out.