Runcu Brujau = Scarpata Bruciato in Italian = [literally] burned escarpment. It's the name of the vineyard and was traditionally an area that always had wild fires.
40% Rossese, 30% Ormeasco, 30% Granaccia from 40 to 50 year old vines. Sustainable farming (no synthetics, only copper and sulfur are used). Hand harvested. 5 day maceration followed by pressing and native yeast fermentation for 25 days. 6 months aging in stainless steel, followed by 2 months in bottle. unfiltered.