About this wine
Vineyard and terroir
The fruit comes exclusively from vineyards surrounding the winery at the Bricco Asili estate, following a château-style model. The Bernardot vineyard borders the municipality of Treiso and lies at more than 400 metres above sea level. Its altitude was initially considered a potential risk for Nebbiolo.
Vinification
The grapes are carefully selected, with the winemakers approving only two harvests out of every ten. Fermentation takes place in temperature-controlled stainless-steel tanks at 28–29 °C. Malolactic fermentation follows immediately, converting malic acid into softer lactic acid.
Ageing
The wine matures for two years in 300-litre French barrels, comprising both new barrels and barrels that are two years old. It then rests for approximately another year in bottle in the winery’s cellars.
Tasting profile
The wine is well structured, with a generous, enveloping softness. Malolactic fermentation contributes a gentler, more buttery character.
Label / history
Production is stated to have begun in 1997. Roberta Ceretto recalls that the first vintage was released in 2000, the year she began working with her family.
