The 2018 Roero Rosso is fermented with indigenous yeasts. Based on biodynamic principles, Carolina and Luca bottle this wine in the waning moon of autumn, in the year following the harvest. After another year in bottle, the wine is ready to be released.
Expect bright strawberries and raspberries with a surprising veil of wild herbs; delicate but full of swirling, energetic red and spiced forest flavours. A smooth and fruity wine that works well with red pasta sauces and meat stews.