About this wine
Vineyard and terroir
The fruit comes from two vineyards, one in Monta and the other in Scaparoni. The sites have contrasting soils: one contains more sand and silt, while the other has a higher proportion of clay, contributing balance to the wine.
Vinification
The grapes are harvested late in the season and can reach the winery at a lower temperature, extending fermentation. Following experiments with whole-cluster vinification, Dave Fletcher found that its effects worked against Nebbiolo’s best qualities, and the fruit is now fully destemmed.
Fermentation often begins with a pied de cuve made from yeast cultures from local vineyards. Extraction is soft and gentle. Fermentation proceeds without temperature control and lasts between two weeks and two months. Sulfite is first added only after malolactic fermentation is complete.
Ageing
The wine matures for 12–14 months in old 300-litre French oak barrels that have been used for at least ten years.
Tasting profile
Refined, inviting and balanced.
