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The Langhe Nebbiolo is made using fruit from a vineyard in Roddino just outside the boundaries of Monforte d’Alba. At 450 meters’ above sea level, that’s pretty high for Montforte, and with west-facing exposure. The soils are characterised by grey marl alternating with layers of clay: a composition that, as Sara explains, contributes both structure and finesse.
Handpicked fruit was destemmed but not crushed. Sara worked with whole-berries this year to preserve acidity. The wine ferments in stainless steel before aging in large, French oak botti of 30-hectolitres. The 2022 saw 20 days on skins to ensure optimal extraction of colour, aroma, and tannins.