This wine has been a pet project of Carlo's - as part of a series of experimental parcels which he carried out in his quest to find the perfect style of winemaking for Pinot Nero in Piemonte. He used 4 different methods of winemaking to see which would be the most successful, but actually ended up liking elements of all of the wines and felt that they worked best when blended together. 1) Cooler 'white wine' ferment in stainless steel at low temperatures in order to keep the fruit aromas. 2) Traditional fermentation with wild yeast. 3) Fermented in wood, with a small % of whole bunches on the bottom. And 4) 100% de-stemmed but not crushed grapes, fermented in wood.