An elegant, textbook Barolo with black cherry, plum and red berries layered with violet, rose and discreet hints of liquorice underpinned by notes of leather and undergrowth.
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.
2017 was a hot vintage with sparse rainfall. Winter was mild and spring had some rainfall with above average temperatures. The vines developed early, which continued throughout the vintage. At the end of April some localised frost occurred. A long period of fine weather started in May, with above-average temperatures during the summer being tempered by cooler nights. At the beginning of September rains refreshed the vines and the grapes were harvested in excellent health.
The organic grapes come from several vineyards, located in the southwestern area of the Barolo region, around Barolo, Monforte d’Alba and Novello. Planted in 1991, they have 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 south-easterly and south-westerly orientations. The Nebbiolo vines are Lampia clones and are grown on rootstocks K5BB and 420A. Guyot pruned and espalier trained, they are grown in clay-silt, sand and silty soils, resulting in complexity in the resulting wine. 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.
This wine was made organically with minimal sulphur. The must was fermented at controlled temperatures, followed by maceration lasting a total of 30 days, extracting flavour, colour and tannins. It then underwent malolactic conversion, softening the palate. The wine was then transferred to large Slavonian oak casks of 15 to 30 hectolitres, where it matured for 24 months and then gently prepared for bottling. It received one year's bottle ageing in the cellar, prior to release.
An elegant yet racy Barolo with black cherry, plum and red berries layered with violet, rose, discreet hints of liquorice and an imperceptible touch of laurel. Lovely combination of freshness and ripeness with fine tannins in the background.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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