About this wine
Vineyard and terroir
The Nebbiolo comes from the Sassella growing area west of Sondrio, where tiny plots are carved from the rock. The vineyards average 550 m in altitude and have sandy, silty soils. Approximately 60-year-old vines are Guyot trained at a density of 4,500 vines per hectare. Average grape yield is 8,000 kg/ha, with a must-to-fruit ratio of 70%.
Grapes
100% Nebbiolo, picked and sorted by hand. No grape drying is used.
Vinification
Vinification includes two days of cold maceration followed by five days on the skins.
Ageing
The wine-page regimen is six months in French oak barriques followed by 30 months in chestnut casks. The current technical sheet gives a different regimen: French oak barriques together with stainless-steel tanks, without durations.
Technical data
Approximately 14.0% alcohol by volume, 5.5 g/l total acidity, less than 1 g/l total sugar and approximately 32 g/l dry extract. Production is around 20,000 bottles. Analytical and vineyard figures may vary with the vintage.
Tasting profile
A refined, full-bodied red with pronounced body and structure. Its intense bouquet recalls raspberry, small berries and undergrowth. The palate is precise, multifaceted and harmonious, with a fine tannic texture and a very long finish.
Serving and pairing
Serve at 18–20 °C. Pair with red meat, game and mature cheeses. The suggested cellaring horizon is ten years.
