LANGHE DOC NEBBIOLO "IL SARTO"

Selection of the best grapes from 3 different vineyards, located in 3 different municipalities: Verduno, La Morra and Roddi, with different characteristics in terms of altitude, exposure, age of the vineyards and soil.

Vinification: alcoholic fermentation, malolactic fermentation and maceration in stainless steel tanks at a controlled temperature – no more than 26°C - for about a week 

Aging: partly in stainless steel tanks, partly in oak wood: tonneaux ( 5 hl) and large barrels ( 25 hl), for a total of about 12 months.  A last step in stainless steel tanks and then in bottle

Maximum expression of the varietal characters, the not too marked color intensity is given by the ruby ​​red with garnet notes. The vinous aromas and hints of ripe red fruits and small fruit jam are accompanied by marked floral notes of rose. Light vanilla and toasted hints complete the olfactory sensations. The refinement in wood allows the right combination between the tannic richness typical of Langa Nebbiolo and the softness of taste, making this wine balanced but long-lived.

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ABOUT Diego Morra

30 hectares of vineyards located between 220 and 500 meters high, in Verduno, La Morra and Roddi, where Nebbiolo dominates. 14 hectares are cultivated in Nebbiolo variety to produce Baroloand are divided into10 different mentions, MGA- with different exposures, microclimates and soil characteristics.

Mainly native vines, including Pelaverga Small, the pearl of Verduno.

Wine is born and made first of all in the vineyard; the cellar accompanies the expression of wine, with a prudent and elegant touch, identity and personal but never invasive. Marl of Sant'Agata fossil origin, clay, sand, silt, limestone, magnesium, chalk, wind, currents, sun, water, humidity, age of plants, leaves, roots, biodiversity: these are the crucial and magical factors that determine the identity of the wines.

In the vineyard great attention to sustainability and respect for the land, its times and needs, with the use of techniques with low environmental impact, certified according to The National Integrated Production Quality System, SQNPI. Very careful and frequent selections in the vineyard, in search of the full maturity of each single bunch, limiting yields.

In the cellar a rigorous approach, in search of precision, finesse and maximum expression of terroir. Vinification and aging in stainless steel tanks, large barrels and carefully selected, used, alternating.

Experimentation and continuous study to better adapt the processing techniques to the ever new challenges that arise.

All the work is aimed at supporting the personality of each vineyard, enhancing the diversity and nuances between a vintage and the other, in the belief that only respecting the original characteristics of the territory and climate can have identity wines, able to excite and offer a deep and sincere interpretation.