95%, Nebbiolo (Chiavennasca). 5% Pignola and Rossola from Marsetti’s vineyards in Sondrio. The fruit is hand-picked in early October, then left to dehydrate for 3 months on racks, with the temperature kept below 20°C, much like Amarone. Once dried, the fruit is de-stemmed and macerated in temperature-controlled oak fermenters for 18–20 days, before fermentation is completed in stainless steel tanks. The wine is raised for 24 months in lightly toasted new Loire Valley oak barrels. R&R
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