Winemaker Notes
After being delicately pressed they are left to ferment with a 14-16 day period of maceration on the skins as the must is pumped over with automatic sprinklers. Maturation begins in medium capacity oak barrels for 30 months, finishing in the bottle for 1 year before release.
Just over 400 cases are produced each year.
Professional Ratings
-
Wine Spectator
An austere, chalky style, whose linear profile binds cherry, tomato leaf, loam and tea flavors together. Aeration coaxes out more fruit and harmony, but this is more reticent than some peers, with a long, mineral finish. Best from 2020 through 2032.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.