Italy | Piedmont | Josetta Saffirio | Nebbiolo

Nebbiolo

VARIETAL
100% Nebbiolo

NOTES
FARMING: Organic

SOIL: Medium-textured soil (silt, clay and sand in balanced percentages), rich in minerals and limestone.

VINEYARD: Monforte d’Alba – Castelletto subzone. Vines are planted on hills with good inclines (40-50%) with southeast exposure.

VINIFICATION: Gentle destemming and soft pressing of hand-harvested grapes, fermentation in stainless steel temperature controlled tanks at 30/32 degrees C (86/88 F). Maceration for 10 days before the wine is separated from the skins. After finishing the malolactic fermentation (in December), the wine goes into oak barrels of 30 hl for about 12 months. In the second winter after the harvest, it is bottled.