Questo vino

Vineyard and terroir

The wine comes from estate vineyards in Fossati, in the municipality of La Morra, at approximately 400 m above sea level. The soils are calcareous clay of the Tortoniano formation, with red and grey clay prevalent in the wider Fossati area. The technical sheet gives a south-east exposure, while the vineyard profile records south-west. The vines are described as 14 years old and come from five Nebbiolo clones.

The vines are counter-trellised and pruned medium-short Guyot. Average density is approximately 5,000 vines per hectare. Cluster thinning reduces production to 1 kg per vine.

Grapes

100% Nebbiolo from five clones.

Vinification

Fully ripe grapes are picked into small, perforated 20 kg crates and rigorously sorted by bunch. They are transported to the cellar and crushed within a few hours. Fermentation uses indigenous yeasts at a controlled temperature of approximately 32°C, with repeated, gentle pump-overs. Maceration averages 350 hours. The young wine then moves to wood for spontaneous malolactic fermentation.

Ageing

The wine matures for 24 months in oak vessels of different sizes, followed by at least 6 months in bottle.

Technical data

Alcohol: 14% vol. Total acidity: 6 g/l. Residual sugar: 2 g/l. Net dry extract: 31 g/l.

Tasting profile

The deep colour signals the wine’s power. Ripe fruit dominates the nose and palate, with raspberry and cherry followed by clove, chocolate and vanilla. Despite prolonged maturation, the tannins retain a powerful, partly concealed structure. The style combines Barolo’s strength with the fruit and elegance associated with La Morra.

Serving and pairing

Store horizontally and serve at 18–20°C. Pair with red meat, game, truffle-based recipes, blue cheeses or mature cheeses. The technical sheet gives a minimum ageing horizon of 10–15 years from harvest, while the vineyard description presents Fossati as capable of ageing for decades.