Tasting Notes
All fruit is sourced off a vineyard within the Santa Maria Cru around the hamlet of Annunziata in La Morra sitting at 250m. Fermentation and Maceration are done in cement vats for 10days before being racked off into large 55hec Gamba and Slovenian oak for a little over 12 months, but bottling. For the 2018 vintage, bottle maturation was for 16 months. This site faces westerly and in turn is often harvested later than many other crus allowing for a long growing cycle which for the marginally warmer 18 vintage, worked very much in its favour. - Importer Note
Arguably Italy’s most important fine wine region, Piedmont is synonymous with Nebbiolo, Barolo, and Barbaresco. It’s also home to a wide array of other compelling reds and whites that range from the austere to the juicy and joyful.
LOCATION:
Northwest Italy, bordering France and Switzerland, with the Alps to the north and the Apennines to the south.
TERROIR:
Rolling hills and foggy mornings define Langhe and Roero. Soils are mostly calcareous marl with sandy or clay-rich layers depending on the site. Continental climate with cold winters and warm summers.
VARIETIES:
Nebbiolo is king, producing powerful, tannic reds. Barbera and Dolcetto round out the red trio. For whites, look to Arneis, Cortese (Gavi), and Timorasso. Moscato is important in the Asti area.
| Product Type | Wine Red Nebbiolo |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Sub Region | Langhe |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |