Barbera & Bondarda (with a bit of PInot Noir, Pinot Gris and Merlot). Traditional Val Trebbia style, grapes are hand-harvested and foot-crushed.
Fermented in fiberglass then partially aged in Oak Wood of 500L for 4 years. Bottled in October 2025. Old vines of up to 80 years old.
Anitya is born from a genuinely unusual vineyard. When Shun took over the lease, he faced a choice: graft over the French varieties, make single varietals, or sell the non-native grapes. He decided to vinify everything together and the result is unique.
The nose opens with generous red fruit, black cherry above all, followed by light spicy notes. On the palate it is full of sensation but not heavy, leaving excellent drinkability. Red fruits come first, then earthy and herbaceous notes, finishing with delicate spice.
A natural companion to charcuterie, lasagna, and the hearty dishes of Piacenza cuisine.
Without any addition of sulphites, unfined and unfiltered. Label by Ayumi Takahashi.
