Questo vino
Vineyard and terroir
The grapes come from estate vineyards in Canale, Priocca and Alba. The vines are 15–30 years old, trained to Guyot and planted on clay-and-sand soils with southern, southwestern and southeastern exposures. Yield is 9,000 kg/ha. Sustainable viticulture is practiced. Tovasacco is intended to express both Nebbiolo and the sandy soils of Roero.
Grapes
100% Nebbiolo. Paolo Giacosa is the winemaker.
Vinification
The bunches are harvested entirely by hand in crates, then sorted manually on a vibrating table. Carbonic snow chills the fruit, limiting oxidation and substantially reducing the need for sulphur. After destemming, the berries undergo a second manual selection on another vibrating table and are gently crushed. Screw conveyors are excluded throughout grape handling to minimize mechanical stress.
The must is chilled before fermentation to preserve its character. Fermentation takes place in stainless-steel vats at controlled temperature. Maceration lasts more than 20 days and combines délestage with partial use of the submerged-cap technique.
Ageing
The wine matures for 12 months in medium-sized oak casks holding 2,500–4,000 litres.
Technical data
The 2023 wine page gives an alcohol content of 13.5% vol., while the linked 2023 technical sheet gives 14% vol. Recommended cellaring is 5–7 years, and serving temperature is 16–18 °C.
Tasting profile
Light ruby red with garnet reflections. The nose is elegant and expressive, combining small red fruits and floral aromas with nuances of spice and coffee. The palate is fine and balanced, with medium-to-full body, pleasant tannins and an appealing finish. Its defining character is fruity elegance supported by the power of Nebbiolo.
Serving and pairing
Serve at 16–18 °C. Pair with pasta, soups, meats, seasonal dishes or medium-aged cheeses.
Vintage notes
The 2023 growing season began with a colder winter than the preceding year. Two snowfalls and substantial rain replenished the previous season’s water deficit. A rainy spring required careful disease management, while strong July storms produced uneven effects. Intense heat arrived in early August without causing vine water stress. Harvest began on 16 August with fruit destined for Alta Langa; white varieties followed in September, and red varieties were picked through late October.
