Grape: 100% Nebbiolo, partial carbonic maceration is used so there is a bit of a spritz upon opening!
Producer: Aldo Vajra and family
Region: Langhe in Piedmont, Italy
In the Cellar: Made with carbonic maceration, where 20% of whole grape clusters are placed at the bottom of the vat which is then filled with rest of crushed fruit. The fermentation starts spontaneously, and because of the trapped CO2, the wine finishes just barely frizzante, or lightly sparkling. 
Farming method: Organic
Tasting notes: Ruby red color, partially carbonic, drinks like an Italian ‘Beaujolais’ with more purple aromas like violets and some Nebbiolo dusty sass