100% Nebbiolo. The Brunate vineyard is situated in La Morra, with the soil characterised by limestone, lightly coloured clay and grey marl. The fruit is hand-picked and sorted before indigenous ferment in stainless steel. The ferment is plunged and pumped over for up to three weeks, with the wine pressed to barrels for 15 months of aging. The wine is racked to large oak for a further 15 months of maturation, before being bottled unfined and unfiltered.
92 pts Antonio Galloni, Vinous
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