Questo vino
Vinification
The Nebbiolo is harvested in three stages at the winemaker’s discretion: first the tips of the bunches, then the middle sections, and finally the remaining grapes. After pressing, the must is transferred to gravity-fed tanks and fermented in clay vessels with native yeasts. The wine is neither filtered nor fined.
Ageing
The wine matures for 30 months in large Bulgarian oak barrels, followed by 10 months in bottle.
Label / history
The wine originated with Enrico Rivetto’s idea of reviving an old tradition from a time when blending vintages was necessary. The practice is now intended to achieve balance and consistency.
