Grape(s): 70% Nebbiolo, 30% Vespolina
Localization: Piedmont, Italy
Tasting Notes: Aromas of woodland berry, dried herb and star anise. It's elegantly structured, featuring red cherry, raspberry, white pepper and orange zest set against taut, elegant tannins. Fresh acidity keeps it balanced.
Notes: Hand picking vintage in crates during the first two weeks of October, destemming and gentle mashing, fermentation in steel barrels, soaking for about 20 days. Malolactic fermentation in wood. Rests in big barrels (21Hl) for the 20 months after vintage and then in bottles for 4 months after bottling.
The Domain: 3,5 hectares of owned land: 4 vineyards situated at 250 m above sea level and bordered within a small area of about 4 square kilometres, heterogeneous in soil composition and exposition. I planted red vines all typical of our hills: Vespolina, a small patch of Barbera and of course Nebbiolo.
The average planting density is just over 4000 vines per hectare; the choice of low yields, hand picking with small crates only when the grapes reach the right level of ripening are just a few of the factors contributing to obtain wines of superior quality.
Grapes are moved to the cellar sorted by vine and vineyard in small 15-18 kg crates and then vinified in 20 – 60 hl steel tanks. Soaking is extended up to three weeks to ease the extraction of all those elements conferring refinement and complexity to our wines. After a first racking, wines destined to ripe in wood will be later transferred to the ageing room. Here they will rest in casks for over 20 months, while less aged wines will continue to ripen in steel tanks.
The small 225 l casks and the 21 hl oval barrels, where aging takes place, are made with Allier durmast. This type of wood, thanks to the soil where it grows, features round and sweet tannins that perfectly match our Nebbiolo and its natural and more “aggressive” taste.
After bottling, wine rests in special baskets for at least 4 months: where it undergoes the final and most important refining.
The great care we dedicate to the entire wine-making process enables us to avoid operations that may impoverish wine, and limit the addition of antioxidants, thus preventing undesired contaminations.