Red wine. Lombardy, Italy. Organic. 40% Barbera, 40% Croatina, 10% Uva Rara, 10% Vespolina. A 1ha parcel of 20 year old vines with a southeast exposition. Indigenous yeast fermentation in steel tanks with temperature control. The Buttafucco DOC requires all 4 grape varietals to be harvested and vinified simultaneously. Long, 45-day maceration. Matured in 15hL wooden barrel for 18 mouths. Vespolina (offering a peppery note), Uva rara and Croatina (both offering red fruit notes) are native to the area. Barbera gives bright acidity to the wine.