After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he settled down in the southern part of Castilla y León in Sierra de Salamanca. Always searching for new and interesting opportunities, Mitchell began sniffing around the Langhe for his second project. Inspired by producers like Vajra, Olek Bondonio, Chionetti, and Abonna, Mitchell decided to search out interesting parcels of Dolcetto, convinced that in the right hands, it can producer floral, perfumed wines full of interest and character. He eventually found the right site, a beautiful north-facing slope on white soils, just on the Dogliani side of Monforte. The fruit was fermented in stainless steel with almost half as whole bunches and the rest destemmed on top. After two weeks in tank, it was pressed off into old 300L barrels to finish fermentation. The wine made it to bottle with no fining, no filtration, and no additions besides SO2.