Questo vino
Vineyard and terroir
The grapes come from Canale, where the vines are trained to Guyot and managed through sustainable viticulture. The vineyards face south, southwest and southeast and have sandy-loamy soils. Vines are 10–12 years old, with a yield of 6,500 kg/ha. The crop is harvested entirely by hand.
Grapes
100% Nebbiolo, specifically the rare Picotener biotype. Known as the “forgotten Nebbiolo,” Picotener has low vegetative vigour and naturally low yields and is now rarely planted. It produces grapes rich in polyphenols, giving the wine unusually deep colour and a pronounced spicy character.
Vinification
Whole bunches are sorted by hand on a vibrating table and cooled with carbonic snow, limiting oxidation and considerably reducing the need for sulphur. Following destemming, individual berries undergo a second manual selection on another vibrating table. Some berries ferment whole, while the remainder are softly crushed. Screw conveyors are excluded throughout this process to handle the fruit as gently as possible.
Fermentation takes place in temperature-controlled stainless-steel vats. Maceration lasts more than 18 days and incorporates délestage together with a partial submerged-cap technique.
Ageing
The wine matures for 12 months in medium-sized oak casks with capacities of 2,500–4,000 litres.
Technical data
Vintage: 2022. Alcohol: 14.00% ABV. Winemaker: Paolo Giacosa.
Tasting profile
Brilliant ruby red with violet and purple nuances. The nose is intense, elegant and complex, combining rose and violet with cherry, plum and fine spicy aromas. The palate is fine and velvety, fresh and smooth, with medium-to-full body, intriguing tannins and a long mineral finish.
Serving and pairing
Serve at 16–18 °C. Pair with pasta, soups, meats, seasonal dishes and medium-aged cheeses. Cellaring potential is 5–7 years.
Vintage notes
The 2022 growing season was among the hottest and driest on record. An unusually dry, mild winter was followed by more than 180 days without significant rain. By July, the vines had adapted to limited water availability by producing smaller clusters. Harvest began at the end of August with fruit intended for sparkling wines, followed by white varieties; Nebbiolo picking started around mid-September. The grapes were healthy and of notably high quality, although yields per hectare were lower.
