Italy | Piedmont | Josetta Saffirio | Barolo Persiera

Barolo Persiera

VARIETAL
Nebbiolo (Michet clone)

NOTES
VINEYARD: Monforte d’Alba—Castelletto subzone. Helvetian-stage (exposed seabed formed during the late Miocene, 10-12 million years ago) and medium-textured soil (silt, clay and sand in equal parts), rich in mineral salts and active lime. The winery has recently obtained the Sustainable Enterprise certification from Ecoprowine and Organic Enterprise certification from the CCPB.

VINIFICATION: Soft pressing of handpicked grapes followed by removal of stems prior to fermentation in tank at controlled temperature (30-32°C). Maceration lasts 7-9 days, immediately following cold maceration of 36 hours. Immediately following malolactic fermentation in December, the wine is transferred into both new and used barrels. The wine is decanted once a year and after 24 months, is assembled in cement vats. Six months’ rest further stabilizes the wine; bottling takes place in the summer. The wine is bottle-aged for another six months prior to going on sale.