The 2017 vintage growing year will be remembered for its April frost damage and very hot and dry climate. This is why the conditions were perfect in terms of plant protection. In September, temperatures dropped appreciably with considerable differences between day and night temperatures. This situation was further helped by the polyphenolic profile of the red wine grapes with a medium-long vegetative cycle. 2017 can certainly be remembered as one of the earliest years with healthy and complex grapes.
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.
No oak Oak
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.
Exposure: S, SW, SE
Vines age: 10-12 years
Yield: 6,500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrant 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 vibrant 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 REFINING: The ageing of 12 months is made in medium size oak casks (2500-4000 litres).
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.Download wine's data sheet