Harvested from the sandier end of the block, the nutritional deficiency these vines suffer compared to the more clay heavy end results in a much smaller yield, with smaller bunches and berries. Extended time on skins and a small amount (15%) of whole cluster during fermentation yields greater concentration in the finished wine. Elevage in seasoned French oak puncheons occurs for 6 months before racking to bottle without any filtrations or additives other than sulphur.

Lifted purple fruit on the nose. Nose follows through on the palate with trademark Barbera acidity and a grip of amaro like tannin on the finish.