Cru from the bosco and albarola grapes of Costa Novale, Riomaggiore, harvested at full ripeness in early September. Costa Novale’s sunny, south-southeast facing slopes are fully exposed to the hot climate that year. The vines face and endure high water stress, without any relief irrigation. The winemaking is an expression of this feral combination: harshness of the soil and austerity of the rains. The must has a full fifteen days of maceration on the skins accompanied by about a third of the stalks, well lignified, followed by spontaneous fermentation on indigenous yeasts at a controlled temperature, all in steel. Once racked and pressed, the must rests for about 10 months on fine lees, undergoing malolactic fermentation, then an additional 8 months of bottle aging. Sulfur dioxide is as always contained, not filtered nor clarified, .