100% biodynamically cultivated Barbera in Monferrato, Asti, Piemonte. Grapes are hand-harvested, partially destemmed and spontaneously ferment with the skins in concrete for just under 24 hours before pressing and bottling unfined, unfiltered, no additional SO2 to finish fermentation in bottle a la pt-nat. Touch of sugar, light bubble, bright acidity - a burly wintry frizzante.