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Dry Farmed, Estate grown grapes, Extended maceration after fermentation, Hand harvested, Indigenous yeast fermented, Large format barrel aged, Non-certified organically grown grapes, Open-top Wood Vat Fermented
From 25+ year old vines growing at 450 meters elevation in the village of Treiso in the Barbaresco DOCG.
Yields are limited to 1kg per vine by summer thinning. The alcoholic fermentation lasts for up to 15 days in large oak vats followed by 40-45 days submerged cap maceration. After pressing, the wine is aged in oak botti for 18 months followed by 6 months bottle age before release.
This is an elegant and regal wine worthy of its grand appellation. Complex ripe berry fruit melds with forest floor aromatics in the nose leading into a wine with perfectly coated tannins and great complexity that goes on and on. Delicious now, it will reward several years of cellar aging revealing the glories of this great region and the Nebbiolo grape.
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