In The Cellar
Destemming, crushing and fermentation with maceration in contact with the skins at 26°C for 12-14 days. Malolactic fermentation in steel conteiners and 12 months refining in barriques and tonneaux of third and fourth passage.
In The Vineyard
Nebbiolo proved to be in excellent condition when it was ready for picking: moderate overnight temperatures led to a rapid accumulation of polyphenols, which were already at excellent levels by the middle of September. Growth was constant, rather than exponential, so the grapes reached technological maturation – in other words optimal sugar levels – between the end of September and early October. In terms of acidity too, neither the Nebbiolo nor the Barbera suffered the losses typical of short-cycle and hotter vintages. This may be due to early growth resulting from the substantial supply of water at the beginning of the summer, which allowed the vines to physiologically develop in the best possible way.
"This wine shows a lovely delicate linear expression in the glass. Light and translucent, the aromatics are certainly slightly more assertive than the delicate Nebbiolo colour with sweet fruit red cherry aromatics, dried potpourri herbs, rose petals, red liquorice, and sweet sun-dried red currants. The palate shows a fine-boned structure resting comfortably on a taut frame of sinewy tannins and deliciously tangy fresh acids. But Nebbiolo is a deceptive grape, and the light touch concentration, minerality, and subtle tobacco and tar hints really make this quite a food-friendly mouthful. Don't expect to just pop and pour because it's not a Barolo, this wine needs a good 1 to 2-hour decant, and only then do you really get your money's worth. A classical beauty. Drink now to 2028+." - Greg Sherwood MW.
