Questo vino

Vineyard and terroir

The Nebbiolo grows on a steep, southeast-facing slope. The local terroir was formed during the Tortonian age, but substantial erosion has given the soil geological characteristics typical of the Helvetian period. The soils are predominantly clay and limestone, with a very high proportion of stones. These conditions restrict vine growth and allow the vines to respond quickly to changes in the weather, supporting even ripening.

Vinification

The grapes are harvested by hand, carefully selected, destemmed and gently crushed. Fermentation takes place at a controlled 28–30 °C, followed by 10 days of skin maceration, during which the must extracts trace elements and tannins. The wine is first racked after fermentation. Malolactic fermentation then proceeds naturally over two months.

Ageing

The wine ages for two years, partly in medium-toasted French oak barriques and partly in large Slavonian oak casks. It then undergoes extended bottle maturation, reaching a total of 10 years of ageing before release.

Vintage notes

The winter of 2012 was harsh, with heavy rain and snowfall. Unsettled spring temperatures delayed budbreak and flowering. June and July were warm and dry, but severe hailstorms in July and August caused significant damage in Barolo. Temperatures rose sharply in August before rain arrived late in the month and continued through September. The resulting wines are more restrained than other vintages, with elegance taking precedence over power.