It is a strong sour ale – literally an acidified strong ale – aged in Nebbiolo della Valtellina barrels, with the addition of carob pulp. It is fermented for the first time in steel vats and then fermented again in barrique with the addition of carob pulp to give the sugar and caramel malt to give the body, and use of wine yeast; the beer obtained is left to mature in wood for 6-8 months, where it acidifies, and as many in the bottle. The hints of raisin and toffee and the intensity and complexity of the ripe fruit are astounding, together with the light roasted flavor both on the nose and in the mouth, while maintaining freshness and lightness. Precious drink. The roots in the wine are those of our family, for generations pressers of pomace in the homes of farmers. On the label an old photo of our ancestors.