Winemaker Notes
Young vines, up to 20-25 years old, are used for this wine. The vines are exclusively of massal origin, with wood obtained during the pruning of the same vineyard. Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts. It lasts about ten days. The ancient, submerged cap maceration technique is then applied, lasting at least two months. The wine ages in a neutral oak barrel and concrete tanks for about five years.
Professional Ratings
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James Suckling
A multifaceted wine, super rich and profound, with aromas of embers, dried cherries, wild strawberries, violets and bright blood oranges. Medium-bodied and slightly firm, with dusty tannins coated by fruit. Very tasty, savory, slightly lifted and citrusy.
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Wine Spectator
This red exudes cherry, rose hip and mineral flavors, with vibrant acidity and pliable tannins. Balanced overall, with stay- ing power on the finish.
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.