100%, Nebbiolo (Chiavennasca) from Marsetti’s Prudenze vineyard, in Sondrio. The fruit is hand-picked in early November, before indigenous fermentation in 25–33hl oak fermenters for 14–16 days with a submerged cap; the temperature is kept to a maximum of 30°C. The wine undergoes malolactic in 25–33hl Slavonian oak vats, then is raised for a total of 24 months in lightly toasted Loire Valley oak barrels, which have previously been used for the Sfursat. R&R
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