The Wine Cellar is located in Neive, Alba (Piedmont)
|Denomination:||SERRABOELLA - BARBARESCO
|Description:||SERRABOELLA - BARBARESCO|
|Exposure to the sun:||SOUTH-SOUTH-WEST Sorì Paitin (Serraboella - Neive)
|Production area:||Neive - Barbaresco
|Serving temperature:||16°-18°C / 60-65°F
|Wine-making:||Fermentations and macerations take place in vertical tanks, for 40 up to 45 days. Through the traditional Piedmontese technique of "steccatura" either called "submerged cap".
Fining take place in big Slavonian oak "botti" for 36 months.
|Soil:||Soil: Silty-Loam (Inceptisuoli, Entisuoli and Alfisuoli of fine texture)
Substrate: Junction of Marne di Sant'Agata Fossili (Marly siltstones - higher Oligocene / Miocene) and Formazioni di Lequio (Layers of marl - middle Miocene)
Historically this was the only place with Nebbiolo in the South of Neive. The soil here is way much compact with respect to the rest of the hill. Is the highest and sunniest part of the hill. That is summarised by the Sorì name, from the local dialect. In 1893 we named our first Barbaresco out of the Nebbiolo from this plot.
Dark, mysterious and inviting, […] all about allure. Dark spices, menthol, sage, rosemary and dried flowers grace the palate in a dark, sumptuous Barbaresco.