Questo vino
Vineyard and terroir
The fruit comes from La Serra and Boiolo in La Morra, at 400 m, with south to south-eastern exposure. The vineyards are planted at 6,000 vines per hectare and trained to Guyot. Marne di Sant’Agata soils combine clay, very fine sand and calcareous material; the Italian description quantifies the profile as 55% clay, 30% sand and 15% limestone. Leaf area has been increased relative to the number of bunches over the past three decades. Three or four manual green harvests are performed from fruit set through véraison and ripening to reduce the crop and encourage uniform maturity.
Grapes
100% Nebbiolo, Michet variety.
Vinification
The grapes are harvested by hand into small crates to preserve intact berries before crushing. Alcoholic fermentation takes place with an emerged cap in stainless-steel tanks, with temperature and oxygenation controlled. The English description gives 14–15 days, while the Italian description gives 15–20 days. Operations after alcoholic fermentation, including bottling in the Italian account, are carried out under nitrogen to protect aroma and colour and reduce sulfite use.
Ageing
After malolactic fermentation, the wine enters 500 L French-oak tonneaux, 60% new and 40% second use. The English description gives a total of 24–30 months in tonneaux. The Italian description instead specifies about 24 months in tonneaux followed by six months of blending in 25 hL French-oak casks before bottling.
Technical data
Dry extract: 32 g/L.
Tasting profile
Garnet red with light amaranth highlights. The intense, wide-ranging bouquet moves between spice, sweet floral and fruit tones, with a delicate vanilla accent. The palate is full and soft, balancing tannin with long persistence and notes of cocoa and overripe fruit. Full-bodied and classically styled, it is suited to extended ageing.
