▸ red cherry. smoke. earth.

▸ 75-year vines. UNESCO buffer.

▸ Ready for rib-eye night.

First pour flashes wild strawberry and smoke from 12 months in small oak. Barbera’s acidity keeps the talk lively while Freisa adds herbal snap. Works with grilled pork chops and rosemary when you both skip the takeaway.

Many vines here are 75–100 years old, rooted in white chalk and loam inside the UNESCO Vineyard Landscape around Isola d’Asti. Each grape—Barbera, Freisa, Pinot Noir, Merlot—ferments separately, then ages 12 months in small oak before blending. Expect sour cherry, smoke and a quiet mineral line.