Stërmà

Vineyard and terroir

The Nebbiolo comes from the “San Sebastiano” vineyard in Monforte d’Alba. The vines were planted in 2002, 2003 and 2009 on clay soils.

Vinification

The grapes are harvested by hand into small crates at optimal ripeness. They are crushed and destemmed, then undergo several days of cold maceration. Alcoholic fermentation lasts approximately one week in temperature-controlled stainless steel tanks, followed by 10–12 days of post-fermentation maceration to extract aromatic and phenolic material. Malolactic fermentation also takes place in stainless steel.

Ageing

The wine ages for 12 months in Bulgarian hybrid steel-and-oak barrels, followed by six months in large 3,000 L oak barrels.

Tasting profile

Elegant.

Label / history

In the Piedmontese dialect, “stema” means “hidden.” The local phrase “Vate steme ʽnt la nebia” translates as “Go and hide in the fog” and refers to the fog in which Nebbiolo is usually harvested. Annual production ranges from 7,000 to 12,000 bottles.