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organic and natural wine
risa
History of a unique Nebbiolo and an autochthonous vine variety saved!
When my father arrived in the Garbianotto farmhouse in 1978 there was already this Langhe Nebbiolo vineyard, which was already more than forty years old at the time. In addition to the Nebbiolo rows, the farmer who planted it had foreseen 2 rows of an unknown grape variety which was called Gamay, but of whose origin we were not sure.
Twenty years later the Province asked to my father to remove that vineyard because it was "non-traditional". But the vineyard was already 60 years old and my father refused! After another 30 years I accidentally met the old owner and he told me an incredible story.
According to his grandfather, that unknown grape variety, the likely Gamay, was the typical grape variety in our area before phylloxera! We had saved an ancient native grape variety! The incredible thing is that no researcher knew the history of this grape variety. In 2019 we started plants selection and in 2020-21 we will start a new plant and genetic research. Respecting the tradition of the unknown farmer who planted that vineyard 90 years ago, we make our Langhe Nebbiolo with 15% of this ancient grape.
risa
Langhe Nebbiolo DOC
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Tasting notes
A unique Langhe Nebbiolo. The nose is complex and fascinating with clear notes of roses, dried, black cherry, blackberries and raisins. In the mouth a good tannic supply very well balanced, a long and heavy taste with notes of wild black cherry and plumse prugne.
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Food match
With red meat, meat with sauce, braised or fried beef and aged cheese.
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The vineyard
Planting year: 1945
Soil type: clay soil
Training system: low guyot on hills with good slope
Altitude: 260 meters above sea level.
Exposure: South-East
Yield per Hectare: 55 Hl/Ha
The harvest
We pick our grapes only by hands, and we put them in the boxes.
Technical information
Winemaking: fermentation on indigenous yeasts for 9 days with manual punching down and delastage. It was then poured into steel drums, where malolactic fermentation and conservation during the winter with natural carbon dioxide will take place.
Stabilization is done by opening the cellar windows and using the winter cold. In spring, when the temperature exceeds 20 ° it is bottled and after a minimum aging period of six months put on sale.
Fermentation: indigenous yeasts
Refining: 5 months in stainless steel casks and six months in the bottle
Total Production: between 1.500 and 2000 bottles/year.
Alcohol content: 13,5% - 14% by Vol. Residual sugar: 0 g/l Total acidity: 5.0-5.5 g/l pH: 3.5
Serving temperature: 18-20 °C / 64-68 °F
Curiosity: the wines contains a 15% of an ancient and unknow grapes that we have saved. Wine is made respecting an ancient tradition.