The vintage began with a mild winter followed by the months of March and April marked by fine weather and little rainfall. The rainy days of May and June caused a slowdown in plant growth. The situation was later normalized. The haverst started on August 21 with Alta Langa. Barbera and Nebbiolo ripening has slowed down but it has been taken up in the second half of September. Especially Nebbiolo grapes were harvested in optimal conditions. The 2020 vintage can be said to be extremely good with intense and elegant aromas and with well-balanced wines.
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.
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
Soil: Sandy - loamy
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. 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.