Nebbiolo

Carried out by manual selection, it is preceded by important summer leaf removal and thinning, which are crucial for managing the good vegetative energy deriving from the high planting density, 5000 vines/ha. It falls towards the beginning of October and is usually slightly earlier by virtue of the excellent exposure and the particular composition of the soil that guarantee an optimal ripening of the polyphenols responsible for the varietal elegance of Nebbiolo.

The grapes are gently destemmed with light crushing and subsequent cold static maceration on the skins to promote the natural enzymatic processes of 24-36 hours. Frequent punching down follows, carried out with extreme care at a temperature of 24° to stimulate the fermentation processes, favouring the production of the rich aromatic set and a good extraction of noble polyphenols. After about 20 days of fermentation, the cap is splinted for a further maceration of one month during which the malolactic fermentation is completed and the softer and more defined notes appear. After pressing off and preliminary racking to remove the coarse lees, Barbaresco is placed in large oak barrels for 24 months, of which about 1-2 months on the lees, a period during which it acquires volume, richness and grow by expanding the floral, fruity and spicy sensations. This is followed by an average ageing in the bottle of 6-12 months in which the tannins soften, the more complex balsamic and ethereal notes of rhubarb, licorice and goudron appear.

Temperature: 16-18°C.  It amazes with its freshness and elegance. Further refinement increases the complexity and nuances that this wine is able to express. 10-20 years 

Glass: Balloon-shaped glass

A wine that excites for its refinement, suitable for multiple combinations ranging from appetizers to savoury pies, from first courses to more structured ones such as second courses of red meats and medium and long-aged cheeses.

Colour: intense and brilliant ruby red

Bouquet: ample bouquet where notes of cherries in alcohol and berries, wild rose and gentian stand out alongside the more spicy-sweet ones, star anise and licorice in balance with the more bitter hints of rhubarb and chocolate. Pleasant on the finish, especially for the more refined wines, the sensations of mushrooms and dried figs, with nuances of undergrowth and tobacco. Goudron evident at the end

Palate: fresh and harmonious, it excites for its softness and gustatory complexity; sweet notes of fruit and spices prevail with pleasant references to black berry fruit jam and cooked plum. Elegant but well-present tannins well balanced by a pleasant acidity. Retro-nasal recall of menthol and medicinal herbs. For the more refined vintages, evident sensations of licorice, tobacco and goudron are very persistent in the finish.

Area of origin: Montersino in the municipalities of Alba (San Rocco Seno d'Elvio) and Treiso

Exposure: South

Average altitude: 380 m above sea level

Year of planting: 2003

Soil: Lequio Formations - Sant'Agata Fossil – Sandy Marls