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Oesio

Vintage 2016

2016 was certainly one of the longest-lasting vegetative cycle in recent years. In fact, from the end of February throughout March, the temperatures dropped and there was plenty of rain. The “late” cold led to a delay in the phenological phases of about 10 days. This delay was made up for during the months of August and moreover in September. Full ripening was achieved in all cases and wines show excellent balance, big bouquets and great structure. The good quantity allows 2016 to be remembered as an outstanding vintage.

Wine details

Vintage: 2016

Winemaker: Paolo Giacosa

Grapes: 100% Nebbiolo

Growing Area: Oesio (Canale)

Alcohol: 14,50 % by volume

Food: It pairs with Pasta, mushrooms risotto, aged cheese. Truffles and at the end of the meal with dark chocolate.

Characters

Young Aged

Light Bodied

Sweet Dry

No oak Oak

Winemaker's Notes

Colour: Ruby red with garnet hues.

Nose: Wide, elegant, delightful, with red small fruits and floral aromas. Very recognisable scent of ripe Nebbiolo grapes with hint of spices and coffee.

Palate: Fine, elegant, medium- to full-bodied and very well-balanced with pleasantly tannins and delightful finish. Affinity Nose-Palate

Serving: 16 - 18 °C.

Cellaring: 10 - 15 years.

Vineyard Information

Exposure: S, SW, SE

Vines age: 15-30 years

Soil: sandy-loamy

Yield: 6,500 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 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 and finally softly crushed.

This process is “100% screw conveyor free” to handle grapes as gently as possible.

FERMENTATION PROCESS: The must is cooled to preserve its best characters before fermentation in conic oak vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 25 days.

OAK REFINING: The ageing of 18 months is made in medium size oak casks (2500-4000 litres) and a little part in barriques.

The difference is...

OESIO ROERO is a delicate but assertive wine with a small production only in top vintages with respectful farming practices.

Due to the clay and sandstone soil OESIO expresses a softer and crispier Nebbiolo relative to Barolo or Barbaresco.

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