A sublime expression of one of the most treasured grape varieties in the wine world. Elegant and refined, with a lifted character that is signature to the Valle d’Aosta. Less “roses and tar”, more red cherry and spice notes on the nose. The palate has heft, with ripe red cherry and cranberry blending with darker hints of baker’s chocolate and cassis. There are pretty ample tannins, but they are supple and integrated. The acidity is woven seamlessly into the core of the wine, keeping the palate refreshed.
Nebbiolo is the grape variety behind the top-quality red wines of Northwestern Italy. Nebbiolo wines are distinguished by their strong tannins, high acidity and distinctive scent, often described as ‘tar and roses’. Sensitivity to terroir is one of Nebbiolo’s trump cards, but also its downfall. It is famously picky about where it grows, requiring good drainage and a long, bright growing season. Nebbiolo in the Aosta Valley, just North of Piedmont, dates back over a millennia, with the prime sites being a little lower down the valley near the small town of Donnas. These are lighter, brighter and less tannic expressions than you would find in the warmer southern part of Piedmont, where Barrel and Barbera craft their iconic versions.
Surrounded by the Alps, the Valle d’Aosta is home to the highest elevated vineyards in all of Europe. The region is divided into three main vineyard areas: the upper valley,Valdigne; the central valley; and the lower valley. Most vineyards in the Aosta Valley occupy the steep, south-facing slopes above the Dora Baltea river, a tributary of the Po. The dramatic topography and diminutive size of the valley mean that the area available for viticulture is limited. Much of the valley floor, with its mineral-rich, well-watered soils, is simply too fertile for quality viticulture. As a result, many of the best vineyards here are on the lower slopes, and climb steadily up the slopes to top altitudes of around 1300m above sea level.
This gorgeous Nebbiolo was sourced from Les Crêtes’ Arnold e Issogne vineyards, some of their lowest elevation vines, sitting at 350m. Glacial, alluvial sediment is the predominant soil-type here, rich with minerals. The steep vineyards receive very little rainfall during the long growing season, so the vines dig deep to find the glacier fed water table below.
Hand-harvested at the end of October and first few days of November. Multiple passes in the vineyards are made to ensure only fully ripe berries are used. Hand-sorted and destemmed, the wine ferments slowly on the skins for 20 days in barrel, followed by a year in new French Oak barriques.