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.
Notes on the producer
Dirupi is tucked away in the centre of the rugged Alpine valley known as the Valtellina in the region of Lombardia. The winery is housed in a 16th century building within the medieval town of Sondrio. This is where the owners Pierpaolo Di Franco and Davide Fasolini grew up together playing basketball and picking grapes. The vineyards used to make Olé! lie above Sondrio in the zone of Valtellina Superiore d.o.c.g.. They are historic vines planted on terraced land facing south and at heights varying between 400 and 450 metres above sea level.