A remarkable expression of Aleatico from ungrafted vines in their ‘Le Coste’ vineyard, where planting is at a density of up to ten thousand vines per hectare. Fermentation begins as whole bunches and after a few days, the grapes are crushed by foot, gently over a week, before being pressed to old barrels for two years of rest. From a warm, dry year, this is rich and perfumed with dried rose, smoke and spice. Hedonistic and thrillingly unique.