Grape Variety:
100% Nebbiolo. The most noble grape of Piedmont and is only planted in the best vineyard sites. It’s fragile, difficult to deal with, takes a long time to mature and is harvested during the autumn fog (which incidentally is called “nebbia” in Italian, hence its name).
About the wine:
Fermented in stainless steel. The cap was punched down twice a day for a period of 7-10 days. Part of the wine aged in 600/1,500 liter Slavonian oak casks and part in medium-toasted barrels for 18-24 months. After racking and blending together, the wine was bottled and aged for an additional 6 months prior to release.
My tasting notes:
In the glass a ruby red colour with brick edges.
On the medium (+) nose aromas of cherry compote, plums, violet, and herbs with hints of liquorice, vanilla, mushrooms, smoke and minty hints.
On the palate dry, medium (++) bodied with medium acidity and smooth complex tannins. Flavours are a recall of the nose with a medium length finish.
Food Pairing:
To pair with lamb, game, beef, pasta and aged cheeses.
