'Toma' is a lovely, mildly sparkling red made from an even split of 500-year-old Barbera and Bonarda vines. Despite the typical bombast of those two grapes, subtlety is 'Toma’s ' calling card: earthy, dry, with intriguing aromatics of ripe red fruit, violets, pepper and juniper, a bit smokey and yet rounded on the outer edges of the palette. In the cellar, it sees spontaneous fermentation followed by a 30 day maceration on the skins and natural refermentation in the bottle. It ages 8 months in concrete tank before spending another 24 months in bottle before release. The result is an extremely fresh and approachable sparkling red with a soft mouthfeel, perfect for a summer charcuterie board.