Langhe Denominazione di origine controllata Nebbiolo Bricco Lago

2024

Nebbiolo 100%

The wine is a deep garnet red colour. The nose reveals aromas of red fruits such as raspberries, cherries and wild strawberries, with airy notes of roses and violets emerging at the end. It is polished on the palate, with a combination of crisp red fruits and a citrus twist. In keeping with previous vintages, the enveloping finish is marked by soft tannins.

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2023

Nebbiolo 100%

A deep garnet red colour. Aromas of fruits such as raspberries, cherries and wild strawberries make way for a finish with more evolved rose and violet notes. It is polished on the palate, with hints of crisp red berries and citrus fruit. Silky smooth, enveloping tannins are fused with vibrant acidity, striking a perfect balance that leads to a leisurely finish.

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2022

Nebbiolo 100%

A deep garnet red colour. Aromas of fruits such as raspberries, cherries and wild strawberries make way for a finish with more evolved rose and violet notes. It is polished on the palate, with hints of crisp red berries and citrus fruit. Velvety smooth tannins come to the fore in the finish.

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Vineyard

San Sebastiano, Monforte d’Alba. Between 15 and 65 years old, the vineyards are wrapped around a chapel dedicated to Saint Sebastian, covering the southern, eastern and western slopes in a wonderful little hamlet..

Winemaking technique

The altitude and cool air currents in this area of Monforte enable a naturally late harvest. This is ideal for Nebbiolo, a variety that thrives when wide temperature variations and cool nights aid optimal phenolic ripeness. Due to the cool, well-ventilated conditions in 2024, grape quality and health were well above the seasonal average. Six days of cold maceration are followed by 18 days of simple, traditional and non-invasive fermentation using indigenous yeasts and 100% whole berries without stems, then eight days of post- fermentation cap maceration. The malolactic fermentation is spontaneous. After a period of barrel ageing, the wine is bottled the following autumn.

Thanks to the altitude and cool breezes in this area near Monforte d’Alba, the Nebbiolo grapes ripen slowly and gradually until late in the season, ideally paving the way for the development of rich aromas and fine tannins. Nebbiolo thrives in vineyards with significant temperature variations and cooler nights, so the conditions here give rise to outstanding phenolic ripeness.
Five days of cold maceration are followed by 15 days of simple, traditional and non-invasive 100% whole-berry primary fermentation, then five days of post-fermentation submerged-cap maceration. The malolactic fermentation is spontaneous. After a period of barrel ageing, the wine is bottled the following autumn.

There is little pumping over during the 21 days of simple, traditional and non-invasive fermentation. It is followed by five days of post-fermentation submerged-cap maceration. The malolactic fermentation is spontaneous. After a period of barrel ageing, the wine is bottled the following autumn.