PRODUTTORI DEL BARBARESCO Riserva Rio Sordo, Barbaresco

Nervi is a historic, benchmark Gattinara producer with 28.5ha of highly-prized Nebbiolo vineyards across the appellation, in the northern part of Piedmont. The modern Nervi was founded in 1906 by Luigi Nervi. The Gattinara wine is drawn from across the estate, including declassified material from both Molsino and Valferana. The Nervi family ran the estate until the 1990s, and in 2011 it was purchased by investors who brought in the leading Barolo figure Roberto Conterno as a consultant. "Gattinara represents the purest expression of the northern [Piedmont] zones." Vino Italiano -- David Lynch and Joe Bastianich In May 2018 Conterno purchased the estate. Gattinara was awarded DOC status in 1967, and upgraded to DOCG in 1990. Gravelly clay soils remnants of an ancient collapsed volcano -- are rich in granite and other minerals including iron, zinc, magnesium and manganese. The terroir gives the wines a distinct minerality which sets them apart from the neighbouring appellations. Molsino matures for at least four years in large oak vats.

AZIENDA AGRICOLA SORDO GIOVANNI Riserva Rocche Di Castiglione, Barolo DOCG

PRODUTTORI DEL BARBARESCO Riserva Paje, Barbaresco DOCG

PRODUTTORI DEL BARBARESCO Riserva Montefico, Barbaresco DOCG

PRODUTTORI DEL BARBARESCO Riserva Montestefano, Barbaresco DOCG

In the glass, the color is beautiful and brilliant garnet red. The fragrance, rich and complex, begins with floral notes - iris, aromatic herbs and dried hay -, then raspberry and wild strawberry, finally the ethereal spice notes of cinnamon and green peppercorns as well as tobacco. The flavor is rich and decisive, enveloping and warm, with notes that recall the aromas of spices and jams, herbs and tobacco. It is a dense, structured and long-lived wine, yet one of elegant character: the acidity and tannin give balance to the wine and the finish is velvety. Barolo DOCG. 100% Nebbiolo. Spontaneous fermentation from indigenous yeasts. Maceration and alcoholic fermentation in open steel tanks. Malolactic fermentation and ageing in French Oak tonneaux of 500 liters. Aged in bottle for 18 months before release. Vineyard in the village of Barolo: Cannubi Boschis