Nebbiolo

With manual selection, preceded by significant summer thinning, it falls towards the beginning of October; it is usually slightly anticipated by virtue of the average advanced age and the particular basin shape of the vineyard that allows it to capture heat and retain it during the night.

Only thus can optimal ripeness of the polyphenols responsible for the varietal elegance of Nebbiolo be achieved.

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 development of fermentation processes and promote the production of the rich aromatic set and a good extraction of the noblest 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 sweetest and most complex notes appear. 

After pressing off and preliminary racking to remove the coarse lees, Langhe Nebbiolo matures in medium-sized Slavonian oak barrels for 24-36 months, of which about 1-2 months on the lees, a period during which it acquires volume, richness and the floral, fruity and spicy sensations expand. This is followed by a 12-month bottle ageing during which the wine is softened, the balsamic notes reminiscent of eucalyptus, medicinal herbs are accentuated and the more complex ethereal ones of lacquer and resin appear.

Temperature: 16-18°C.  It amazes for the immediacy and balance with which it expresses elegance and richness. Further ageing embellishes the refinement and varietal complexity that Nebbiolo is able to express in the Langhe: 10-20 years

Glass: Balloon-shaped glass

A wine suitable for multiple combinations, even for structured dishes where it manages to express a drinkability that excites for its sweetness and persistence on the palate. It finds an excellent combination next to both hot and cold appetizers, savoury pies and first courses, second courses of red meat and game, medium and long-aged cheeses. Excellent as a meditation wine.

Produced from a historical area already reported in the municipal land registry of 1477.

Exposure: East – South-East

Average altitude: 270 m above sea level

Year of planting: 1965-1990

Soil: laminated Sant'Agata marls, Diano d'Alba sandstones mixed with sandy Sant'Agata marls

Colour: intense and brilliant ruby red with more mature garnet nuances with advancing age

Bouquet: immediate, ample, intense and complex bouquet. Notes of jam, cherry in syrup, face powder, wild rose and violet with evident nuances of berries, well blended, are distinguished: ripe blackberries, blueberries and raspberries. The spicy hints of star anise and balsamic tones reminiscent of eucalyptus, resin, medicinal herbs and menthol are suggestive. Pleasant on the finish, especially for the more refined wines, the sensations of licorice, mushrooms and dried figs, with nuances of undergrowth, tobacco and leather

Palate: full, enveloping and harmonious, it strikes for its gustatory complexity; sweet notes of fruit and spices prevail with pleasant hints of black berry fruit jam and cooked plum. Soft yet well-present tannins with evident sensations of licorice, tobacco and goudron in the finish tempered by a pleasant acidity and good alcohol.