The fruit was hand-harvested and the fruit was fermented without any additions in open top tanks. Frequent puchdowns over the course of 7-10 days was employed for maceration and extraction. After 3-4 days post-ferment, the wine was pressed to old French barriques for maturation. One light sulfur addition was added and the barrels were racked to tank to naturally settle. The wine was bottled without fining or filtration and just one more small sulfur addition.
Nebbiolo: the grape fit for kings. Rarely do we see the feminine side of Nebbiolo, which is one with ripe tannis and lush fruit without being overblown. That is certainly the wine here. The Nebbiolo hails from two small blocks from the Motturone and Paradisio Vineyards, both located in La Morra. Motturone in particular is located between 900-950 feet in altitude and has an afternoon sun/west-facing slope that really firms up the tannins for the younger vine Nebbiolo. The 2022 winter in Europe, particularly Piedmont, was cold and dry, followed by a late spring snow melt. Subsequently, a severe heatwave led to a hot summer, causing some fruit loss despite efforts to manage drought through canopy techniques. Ultimately, the fruit from this vintage is rich and concentrated.
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