Tasting Notes
The '24 was a cool, fresh and fruity vintage with plenty of vitality. Roberto sources the fruit from his vineyards in Boca and Colline Novaresi, picked a week or two ahead of the Gattinara DOCG fruit coming in. The bunches are destemmed and gently pressed before a 7-hour maceration to draw out a little colour and just a touch of phenolic grip, then fermented for 15 to 16 days at low temperature in steel and kept cool throughout to hold the wine back from malo and preserve all the brightness. After fermentation it spends 6 months on gross lees in steel to build some extra texture, and is finished with around 4g of residual sugar to balance the natural phenolics from the Nebbiolo skins. - 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 Rose |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |