Questo vino
Vineyard and terroir
The fruit comes from 0.9 ha in Annunziata, La Morra. One part faces southeast at 230 m and another southwest at 250 m. The calcareous-clay vineyard was planted in 1996 and yields 8.0 tonnes of grapes per hectare.
Grapes
Nebbiolo.
Vinification
Harvest takes place in early October. The grapes remain with their skins in horizontal roto-fermenters for approximately 5–6 days. Alcoholic fermentation is then completed over about 10–15 days in stainless-steel tanks, where malolactic fermentation also takes place.
Ageing
The wine matures for 12–14 months in previously used French oak barriques. It is bottled in July and released in September, two years after the harvest.
Technical data
Alcohol: 13.5–14.5% vol. Total acidity: 5.10–5.80 g/L.
Tasting profile
The 2004 was described as floral and fruit-driven, with dried rose, violet and tobacco. The 2017 showed a smooth, silky texture with berry, cassis, almond and liquorice, together with a bright, tonic character. The 2018 combined fresh and dried cherry, floral notes, orange peel, cocoa and clove with a medium-to-full body, very fine tannins and crisp acidity.
Serving and pairing
The 2017 was recommended with home-cooked chicken.
Vintage notes
The 2017 received 88/100 from The Wine Advocate in 2020. James Suckling awarded 92/100 to the 2018 and 90/100 to the 2017. Vinous scored the 2011 at 90/100 and the 2012 at 88/100.
