Avamposti, 2017

The grapes were sourced from vineyards on chalk clay soils in the Monferrato hills, 350m above sea level. Carlo wanted to experiment to find the best method from making Piemontese Pinot Noir.

A quarter of the fruit was fermented as white wine (in stainless steel at a cooler temperature to preserve the fruit flavors), another quarter was fermented traditionally with wild yeast. The last two quarters were fermented with wood using two versions of semi-carbonic maceration; a small percentage of whole bunches in one and destemmed, but uncrushed grapes in the other. Once all four wines were complete, Carlo found them all too good to discard and blended the different ferments to create a truly unique wine. The wine spent a year in a mixture of tronconquies and barriques before bottling.