This is just the second year of production for this site, planted in 2019, between La Morra and Verduno. The 0.38-hectare vineyard is high at 420 metres and the red, iron-rich soil gives the wine a real bite. Unusually for a Barbera, there is also a rather sophisticated note of graphite as well. The wine is fermented in an almost new tino (small upright wooden tank) and is aged for six months in barrel. Given the vines are so young, this shows enormous promise. There is plenty of Barbera’s natural sweet, almost candied fruit, but the palate has a delicious, cleansing finish.