(2011 Vintage) the selection of the Nebbiolo (Chiavennasca) bunches began at the end of September and ended at the beginning of October. The harvested bunches were placed in crates (only one layer, max. 4 kg per box) and allowed to dry naturally (“appassimento”) in a drying loft, where they lost about 30% of their weight. On 20 January 2014, at the end of raisining, we started destemming and pressing the grapes that, getting to the cellar at a temperature of 4°C, stayed there for 3 days in cryomaceration (to allow aromas to develop), fermenting then for 12 days at 25°/26°C. The vinification of the Sfursat lasted until the end of February. Towards the end of fermentation, after a 24-hour period in vats, the wine was transferred to new French barriques from Allier and Nevers for 20 months, where alcoholic and malolactic fermentation were completed. It matured in the bottle for about 6 months before being released on the market.
Wine Spectator(2007 Vintage) Rating: 92/100 - As reviewed by Wine Spectator on 06/13/2012