From an estate that dates to the 15th century. A classic blend of Corvina, Corvinone, and Rondinella from two vineyards, one with 40 year old vines trained in pergolas and one with 15 year old vines trained in guyot between 250-400m in altitude. Hand harvested in late September, destemmed, and fermented in a combination of stainless steel and oak vats with native yeasts. Maceration for up to 8 days with pumpovers and rack and return. Aging 10 months in stainless steel on the lees. Organic, practicing biodynamic, vegan.