Alpine Nebbiolo from terraced sites above Sondrio, fermented in stainless steel with a short maceration and élevage to showcase red fruit, florals and fine tannins.
The winemaking process includes the manually harvested grapes being removed from the stalks and crushed gently, with the bunches arriving at the cellar undamaged; fermentation takes place in steel vats with a maceration of 14 days. Ageing is for 8 months in stainless steel barrels, then in the bottle for a further 3 months prior to going on sale. Nebbiolo from cooler climate and higher altitude makes the grape behave somewhat differently to its famous cousins further south in Piemonte. Much lighter in style and more reminiscent of Burgundy in style rather than Barolo.
