This solid village-level Barbaresco represents the cooperative’s hallmark stylea blend drawn from vineyards across the appellation, including top exposures in Barbaresco, Neive, and Treiso on calcium-rich claylimestone soils. Fermented with native yeasts at around 30C for approximately 18 days, the wine completes malolactic fermentation and spends about 20 months in large oak vessels before resting a further six months in bottle before release.

Now two-and-a-half decades on, the 1999 exhibits structured tannin, savory red cherry and violet aromatics, and firm acidityan expression built on time and terroir more than immediacy. Its resolved, earthy, and still carrying energy. With production always limited and largely sold in Barbarescos home territory, bottles from this vintage have become harder to sourceespecially in consistently cellared condition.