100% Barbera from 0.5 ha of 35-year-old vines in the Campass vineyard of the Serraboella cru. Vines planted to clay soils at 350 meters above sea level. Southeastern exposure. Fermentation and maceration over 8-12 days in stainless steel at controlled temperatures with indigenous yeasts. Aging in a combination of new, second, and third use barrique for 18 months prior to bottling. First produced in 2000. Approximately 330 cases produced annually.