NEBBIOLO D'ALBA SPUMANTE DOC ROSATO

100% nebbiolo grapes, starting from a careful selection of the most suitable areas in Roddi

After a short stop in the cold room, a soft pressing of the whole bunch grapes follows, with a particularly low yield and then proceeds to alcoholic fermentation in stainless steel tanks, at a controlled temperature, maximum 18°C. Refermentation and second fermentation in the bottle according to the classic method, with a period of 36 months on the yeasts. After disgorgement, a further period of refinement of 6 months follows before being put on the market.

Maximum expression of varietal characters, it expresses the best of the Nebbiolo grape and its territoriality. Delicate pink colour, fine and persistent perlage. On the nose, broad, floral, varietal aromas reminiscent of roses, with pleasant slightly spicy notes reminiscent of cinnamon. The sip is well balanced, full, elegant, crunchy, long-lasting. Hints of bread crust and yeast peel, soft tannin.

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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.