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.
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 a considerable number of rainy days started an unstable period which continued through to late June, although the rainfall did prevent hydric stress in the vines. In general, climatic conditions were ideal throughout summer. A drop in temperatures in some areas in early September, delayed the harvest.
The grapes come from a two hectare vineyard that was planted in 1991. Located around the town of Barolo, it has been organically farmed since 2010. Situated at 300 metres’ elevation, the vines are planted at a density of 3,700 vines per hectare and have a westerly orientation, capturing the afternoon sunshine. The Nebbiolo vines are the Lampia clone and are grown on rootstock K5BB. Guyot pruned and espalier trained, the vines are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase the concentration of flavour in the grapes. 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.
Produced to showcase the youthful expression of Nebbiolo. The selected grapes were destemmed, crushed and placed in stainless steel tanks where fermentation took place at controlled temperatures. Maceration lasted between six to 10 days. The wine then underwent malolactic conversion at 18 to 20°C, before being aged in stainless steel until the following spring. The wine was made organically, with minimal addition of sulphur and without the influence of oak to fully express the purity of fruit.
A wonderful expression of youthful Nebbiolo, with an aromatic bouquet of red berried fruits layered with rose, violet, citrus and orange peel. Fresh, with great purity and a smooth texture through to a lifted finish.
• 16.5 Points, Jancis Robinson, 2021