Method of fermentation: Spontaneous wild yeast fermentation for three weeks in stainless steel, bottled unfined and unfiltered. Vines planted between 1960-1981. Less than 30mg/l free sulfur.

In the shadow of Matteo’s wildly successful vegetable garden grow the vines of Completo. It’s a chillable lunch red originally designed to slake the thirst of his grandfather, an active octogenarian unwilling to give up a lifetime tradition of drinking a glass of vino rosso with lunch. But let’s face it, as time passes we all need lower ABV, and granddad needed to continue with the pruning until 4pm farmer quitting time. Drink a glass of Completo with some slices of fresh Coppa and creamy robiola, then get back at it! Wine for today’s active lifestyles, made from (mostly) Barbera, Dolcetto, Grignolino, Freisa, Ancellota, Alicante, Brachetto, and more. All the grapes.