The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard in order to achieve the best results possible.
Winemaker: Paolo Giacosa
Grapes: 100% Nebbiolo
Growing Area: Carpegna - Serralunga d'Alba: Foglio 2 - Part. 25, 362 e 984
Alcohol: 14,50 %
Food: It pairs with hunting game, roasts, mature cheeses. Also appreciated as an after-dinner drink.
Colour: Deep ruby red with light garnet hues.
Nose: Wide, intense and complex bouquet with scent of blackberry, liquorice, tobacco, spices, coffee beans and faded roses. The Nebbiolo grape is easily recognisable.
Palate: Wide, complex, dry, full bodied, elegant, harmonic, rich in fine tannins and minerality with a pleasant long finish.
Serving: 16 - 18 °C
Cellaring: 20-25 years
Exposure: S, SW
Vines age: 35 years
Yield: 6500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
PRE-FERMENTATION PROCEDURES: grape bunches are hand-sorted on a vibrating table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed. This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: the must is cooled and partially submitted to a cold maceration to preserve its best characters before fermentation in stainless steel vats and conic oak vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 28 days.
OAK REFINEMENT: the ageing is made for about 28 months in medium size oak casks (2400 litres).
Carpegna è un vigneto che si distingue, all’interno del Comune di Serralunga, per un suolo più giovane composto da marne di Sant’Agata fossili tipiche. Il risultato è un Barolo più aperto e accogliente rispetto ad altri vini provenienti dai vigneti di questo territorio.