Vespolina is a fascinating grape with a bright future. One of the genetic parents of Nebbiolo, Vespolina is a better performer in drier, well-drained soils (the sand and gravel of Boca are its friends), has bright acidity, usually 1-2g/L higher than Nebbiolo, a lower pH, and a beautifully original and noble aroma of white pepper (due to the rotundone molecule, the same found in Syrah or Grüner Veltliner, and in white and black pepper).
Good acidity, medium body, elegant, fruity
Vespolina is often done with short fermentations resulting in wines with lighter tannins, but Davide does the opposite when needed. He prefers longer fermentations to allow the wine to move past its primary fruitiness which also helps the tannins to polymerize further with the extended skin and seed time in contact with more oxygen through the extended fermentation/maceration times.