‘Ciapin’ is the local dialects word for amphitheatre. This single vineyard wine comes from an east facing plot in Andrea Scovero’s natural amphitheatre. Soil is rich in clay, sand and limestone and vines are up to 40 years old. The 100% Barbera grapes are de-stemmed then fermented for 25 days with skins in stainless steel tanks, before gentle pressing and then continuing ageing in stainless steel until bottling in April 2018. This is a voluptuous and vibrant Barbera with firm tannins and hints of spice and dark fruits. Best paired with wild boar or roast pork, Italian style stews or even try the humble spag bol.