Giuseppe Vajra was curious about what Barolo used to be like when he read an account by Thomas Jefferson, “The description of Nebbiolo given by Thomas Jefferson in 1787, set us on a journey to dig in the days pre- Juliette Colbert ... [in old letters from the 18^th century] we noticed the preference for light-colored, sparkling and sweet wines at the time. We discovered a new world...”  The Nebbiolo is picked in small bins so the berries stay whole. The wine is pressed whole cluster, very light extraction and aged till Spring in steel tank. There is a touch of carbonic that happens as well. The wine’s aromas and flavors are undeniably Nebbiolo, but the texture and brightness are light and playful.