Description

ABOUT THE PRODUCER:
The Brezza family own 12.5 hectares of vines split between the commune of Barolo (in Cannubi, Castellero and Sarmassa), the two-hectare Santa Rosalia estate just outside the Barolo DOCG zone between Diano d’Alba and the town of Alba itself, and two further plots in Monforte d’Alba and Novello. Throughout the vineyards, the family practices an environmentally friendly approach to viticulture, and the estate has been certified organic since the 2015 vintage. In the cellar, winemaker Enzo Brezza follows a traditional approach with minimal intervention. In order to maintain freshness and purity, many of the wines are bottled with glass Vinolok closures.

THE VINTAGE:
Winter was mild with few rainfall and snowfall events. March and April were marked by fine weather and mild temperatures with little rainfall. However, in May considerable rainfall started an unstable period which continued through to late June. In general, climatic conditions were ideal throughout the rest of summer. A drop in temperatures in some areas in early September delayed the harvest.

ABOUT THE VINEYARD:
The one-hectare vineyard in the Cru of Sarmassa was originally planted in 1941, with further plantings in 2000, and it has been organically farmed since 2010. The Guyotpruned vines are grown in Sant’Agata Fossil Marl soils, comprising silt (43.2%), clay (30.5%) and sand (26.3%). The wines from this Cru tend to be elegant, yet structured. The Nebbiolo vines are Lampia and Michet clones, which are grown on rootstocks K5BB and 420A. Situated at 300 metres elevation, the vines are planted with a south-westerly orientation to optimise exposure to the sun. Planted at a density of 3,700 vines per hectare, they are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase concentration. Green manure is employed to enhance the vitality of the soil, and the cuttings from the grass cover crops are left on the soil to help increase the nutrient value. In accordance with organic viticulture, copper and sulphur are used when necessary; herbicides and pesticides are not employed. Harvest takes place by hand at optimal maturity.

THE WINEMAKING PROCESS:
This wine was made organically with minimal sulphur. The must was fermented, followed by maceration lasting a further 10 to 15 days, where it underwent frequent pump-overs to submerge the cap and extract flavour, aromas and fine tannins. The wine was racked and underwent malolactic conversion in cement vats at 18°C, before being transferred to oak casks of 15 to 30 hectolitres for a minimum of two years maturation.

OUR TASTING NOTES:
A fragrant and elegant wine with complex aromas of wild berries layered with menthol, leather, liquorice, violet, earthy tones and subtle herbal notes. Beautifully balanced with firm tannins, a fruity mid-palate and great length.

GRAPE VARIETY:
Nebbiolo 100%.