In the town of Barbaresco is a hill planted not with the famous Nebbiolo grape, but with only Barbera and Dolcetto. At the top of this hill is a small forest which Luigi Giordano preserved and which gives the vineyard its name of 'Buschet'.  Hand-harvested fruit from this charming site is macerated and vinified in stainless steel for 10 to 15 days, and the finished wine is aged in cement tanks instead of oak barrels in order to preserve its freshness and purity. The result is a light but juicy Barbera, with notes of fresh cherry and black plum and just a suggestion of wild forest herbs. 

Grape: Barbera 

Soil: Clay, silt & sand

Viticulture: Sustainable Certified

Pairing: Short rib ravioli, Wood-fired pizza with wild mushrooms