Rare is an understatement when speaking about the Dislivelli wines from Gian Piero. Alongside his career as an architect, his passion project is painstakingly farming a tiny singular hectare in the highly regarded subzone of Sassella known for its very shallow, gravelly soils and steep slopes.⁣ He uses biodynamic principles and no-till regenerative practices. In the cellar, whole berries macerate in a gentle infusion style. 70 days for the 2020, and 180 days for the 2021, both in terracotta 'Pallò' amphoras. The grapes are destemmed but in a way that keeps every berry intact. The wine is left untouched, no punchdowns, no pumpovers. It is then transferred to small spherical and unique 'Clayver' amphoras made from a natural ceramic stoneware where they rest for a year in Gian Piero's stunning minimalist underground cellar.⁣ There are no additions from start to finish. The resulting wine is a triumph in purity.