2024 Piero Busso Langhe Nebbiolo, Piedmont, Italy les Carmels then undergo native-yeast fermentation in

then undergo native-yeast fermentation in barrel

the must was further sweetened by chaptalizing with organic cane sugar

"Cà d'Morissio" is a selection which was begun in the early 1980's using an old clone of the Michét subvariety of Nebbiolo which was already present in the MONPRIVATO vineyard

and very pleasant

This wine was produced without fining or filtration

2024 Piero Busso Langhe Nebbiolo, Piedmont, Italy les Carmels then undergo native-yeast fermentation inMajano is a selection of hand harvested Barbera grapes from vineyards not far from Neive. Fermented with it's indigeneous yeasts in stainless steel tank. Aged in large oak botti for 10 months, followed by six months in bottle. Chock full of red fruited energy and spice.