Long, velvety and prestigious

The sweet notes of powder and peach bone contrasted with the bitter notes of cedar and liquorice, its long velvety tannins that blend with the intense sensations of cherries in alcohol, make it the noblest expression of the Nebbiolo variety at our company.

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GRAPE VARIETY

Nebbiolo grown in Guyot with sustainable viticulture obtained from the heart of a historic vineyard with excellent exposure and the particular basin shape that allows the heat to be captured, retaining it during the night; it can be recognized from afar by the large oak tree that stands out at  center.

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HARVEST

Early October, usually slightly early thanks to the advanced age and excellent position of the vineyard; is carried out with manual sorting.

WINEMAKING

We adopt a rigorous winemaking style, respectful of tradition and capable of transferring the unique "terroir" that this sub-area can express from the grapes to the wine.

Delicate destemming with light pressing and static cold maceration for 36 hours. Alcoholic fermentation at 26° C for a month with frequent punching down. Subsequent splinting of the cap for a further maceration of a month to fix and enhance the "terroir" - unique - that this Mention can express.

REFINEMENT

In medium-sized Slavonian oak barrels for over 3 years. During this period, thanks to the important natural lysis of the yeasts maintained for the first two months, the wine acquires volume and the floral, fruity and spicy sensations grow and expand. 

This is followed by maturation in the bottle for 24 months, during which the sweet hints of powder and peach bone are accentuated as opposed to the bitter notes of cedar; balsamic notes appear which recall eucalyptus, medicinal herbs and the more complex ethereal notes of lacquer and resin.

COMBINATIONS

A wine that excites with its sweetness and firmness on the palate, capable of giving rare emotions after long refinements of up to 30-40 years. Given its structure and richness, it finds the best combination alongside second courses of long-cooked red meats and game, and mature cheeses. Excellent accompanied by bitter chocolate.

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TASTING NOTES

- colour: intense and brilliant ruby red with more mature garnet nuances as age progresses.

- aroma: ethereal and well-defined with notes of dog rose and small fruits, alongside the evident cherry in alcohol, liquorice and star anise. Very particular are the persuasive scents of powder and peach bone balanced by cedar and bitter chocolate. On the finish balsamic tones reminiscent of eucalyptus and resin with nuances of undergrowth, tobacco and leather for the more refined wines.

- taste: intense with long and velvety tannins that begin to spread on the palate without weighing it down and then transform into pleasant sensations with warm, sweet tones and a complex taste with hints of plum jam and small fruits, cherry in syrup, liquorice and powder of chocolate. In the tobacco finish, evident goudron and a pleasant mentholated retronasal.

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VINEYARD FEATURES

Area of origin: Bricco San Biagio - La Morra. Sanctus Blaxius*: historic toponym already reported in the municipal land register of 1477; until the fifteenth century there stood the church and castle of the same name (ecclesia et castrum Sancti Blaxii), now disappeared, a strong point of Marcenasco.

Exposure: East – South-East

Average altitude: 270 m above sea level

Year of planting: 1965

Soil: Sandstones from Diano d'Alba typical of Castiglione Falletto mixed with Sant'Agata marl.

*TO. Gambera, B. Molino, La Morra between the fifteenth and sixteenth centuries, vol. II, Toponyms, Agora and Municipality of La Morra, 2019