Vintage 2022
The vintage is one of the hottest and driest ever: During the winter there was an extraordinary shortage of rainfall, and the climate was mild followed by a period marked by good weather, with no significant rain for over 180 days. In July the vines adjusted on their own to the low availability of water, showing smaller clusters. Picking began as early as the end of August with the grapes used for making sparkling wines, and continued immediately afterwards with the white wine varieties. The harvest of Nebbiolo grapes began around mid-September. The quality was noticeably excellent with heathy grapes although a lower yield-per-hectare.
Wine details
Vintage: 2022
Winemaker: Paolo Giacosa
Grapes: 100% Nebbiolo
Growing Area: Canale
Alcohol: 14,00 % by volume
Food: It pairs with pasta, soup, meats, seasonal dishes and medium-aged cheeses.
Characters
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Winemaker's Notes
Colour: Brilliant ruby red with violet and purple hues.
Nose: Intense, elegant and complex with floral notes of rose and violet. Fruity with scents of cherry and plum, typical fine spicy aromas.
Palate: Fine, velvety, fresh, medium to full body, smooth with intriguing tannins and long mineral finish.
Serving: 16 - 18 °C
Cellaring: 5 - 7 years
Vineyard Information
Exposure: S, SW, SE
Vines age: 10 - 12 years
Soil: Sandy - loamy
Yield: 6500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
Winemaking Information
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. A part undergo to a whole berries fermentation and the other part is softly crushed.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: The fermentation is realised in stainless steel vats at controlled temperature. The maceration is medium acting using délestage and, partially, submerged cap technique for over 18 days.
OAK REFINEMENT: The ageing of 12 months is made in medium size oak casks (2500-4000 litres).
The difference is...
PICOTENER, is the “forgotten Nebbiolo” nowadays almost impossible to find. In fact, this ancient sub-variety is characterized by low production yield and vegetative vigour. For this reason, it has been rarely planted.
Enrico Serafino proudly propose this PICOTENER rich in polyphenols with a surprisingly intense colour and a very spicy aroma.
