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The vintage began with a mild and a long winter with little rainfall. Budding started in early April, followed by some night frosts. The month ended with temperatures below the average and well distributed rainfall. May was characterized by cool temperatures and frequent rains. June and July were hot and with little rainfall. The development of the vineyard was delayed compared to 2020. In August there were no heat waves. The harvest began on 29th August with the first parcel of Alta Langa and continued at a regular pace along with all the other grapes. Yields per hectare were below the average. The grapes were healthy and with perfect ripening parameters and surprisingly balanced in acidity.
Vintage: 2021
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.
Young Aged
Light Bodied
Sweet Dry
Steel 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
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 REFINEMENT: 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.
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Credits
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