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This Nebbiolo comes from Alberto’s sandiest plot at 280 metres. Sandro Caudana in Santo Stefano Roero has a more southerly exposure and 25-year-old vines. The fruit was picked by hand and destemmed before 8 to 10 days in contact with the skins, followed by soft pressing. The aim was to combine fruit freshness and the aromas of the earth and to lighten the bold strength generally associated with Nebbiolo. The fruit fermented with indigenous yeasts in concrete tanks; no oak was used at any stage. The wine was bottled unfined and unfiltered.