Varietal Nebbiolo form one of Piedmont’s top producers. Fruit comes from a less than two hectare plot in the heart of the Paje cru, known for its rich, calcareous marl soils, loaded with limestone. Fruit ferments in wood for ten days, followed by aging in large French botti for about five years. Dark fruited and full, with herbal/tobacco undertones.
This tartly tannic, headily fragrant, beguilingly complex king of Italian red grapes is brimming with bright fruit and earthy funk -- in versions ranging from explosive (Barolo) to ethereal (Valtellina).