Hailing from and named after the very sandy soils of Roero (Sandro), the pristine farming and earlier harvest provides a bright and cheery style of Nebbiolo, fermented spontaneously with wild yeasts and aged briefly for 6 months in cement followed by another 6 months in bottle before release. A very judicious use of sulfur (20mg/L) keeps things nice and buttoned up without feeling heavy-handed. This is packed with red fruit, lip smacking acidity, and delicate Nebbiolo structure that melts away with just a bit of food. Build for speed and priced for daily drinking! This has quickly become a favorite of our Nebbiolo enthusiasts.