Questo vino

Vineyard and terroir

The fruit comes from the single, historically named Parigi vineyard at Santa Rosalia. The site lies on the hillside connecting Alba and Diano d’Alba, opposite the hill of Serralunga, and faces fully south. Its calcareous soil has a marked sandstone component.

Grapes

100% Nebbiolo.

Vinification

Following summer green harvesting, the grapes are picked by hand from late September to early October into perforated 25 kg crates. A second manual selection takes place on vibrating tables before gentle pressing. The vinification process removes the seeds, helping produce particularly delicate, elegant tannins. Fermentation proceeds in temperature-controlled stainless-steel tanks with automated daily pump-overs and punch-downs; maceration lasts 8–10 days.

Ageing

Malolactic fermentation and maturation take place in 400 L tonneaux for 12–14 months. American oak accounts for 60% of the vessels and French oak for 40%. The wine then rests in bottle for at least three months before release. This oak regime complements Nebbiolo’s fresh floral character with vanilla and sweet-tobacco nuances.

Technical data

Alcohol: 14–14.5%.

Tasting profile

Pale ruby red with orange reflections. The bouquet combines fruit and licorice with violet accents and becomes finer with age. The palate is dry, elegant and firmly structured, with delicate tannins. Floral freshness is joined by notes of vanilla and sweet tobacco.