DEC95 The family property of Paolo De Marchi (owner until mid-2022 of top Tuscan estate Isole e Olena) is now run by his son Luca, with 7.7ha of vineyards at 290m-350m on mineral-rich, ancient volcanic soils. Fruit for this 80% Nebbiolo, 15% Vespolina, 5% Croatina blend came from plots in Lessona in the Orolungo region and Brusnengo in the Bramaterra DOC. Fermentation was in open-top wooden vessels and the wine rested on lees for 16 months before ageing in a combination of barrique, barrel and 15hl casks for 20 months before bottling. Dirceu Vianna Junior MW: Refined aromas of cherries, floral and herbal notes, and sweet spices. Subtle and sophisticated on the palate but with exceptional concentration of fruit. Great purity and a wonderful persistent finish. Federico Moccia: This has good concentration of fruit on the nose. A nice, simple red fruit palate with good, tense acidity and fresh, crunchy tannins. Emma Robinson: Inviting and seductive nose of sour cherry, cranberry and plum. Hints of spice and liquorice on the palate, with a sweet finish. A highly concentrated and serious wine.
Estate Notes: Uvaggio is mainly composed of Nebbiolo, blended with Vespolina and Croatina. Grapes for this wine are grown in the Ormeggio, Castagnola and Belvedere vineyards in Lessona in the Orolungo region, included in the Lessona DOC. They are also grown in the 35 year old Madonna degli Angeli vineyard in Brusnengo, in the Forte region, which is part of the Bramaterra DOC. In the Lessona vineyards, soils comprise marine sands from the pliocene period on igneous rock, mixed with more recent glacial sediment. The soil is acid (pH 4.5 – 5.5) rich in minerals and trace elements including iron, manganese, aluminium and zinc. Soils in the Madonna degli Angeli vineyard are composed of pebbles on a base of igneous rock which is close to the surface and veined with china clay. pH here is 5-6. The grapes are sorted while on the conveyor belt, then de-stemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Skin maceration lasts 23 days, with regular punching down of the cap. The wine then remains 12 months sur lie. The wine ages in barrique, barrel and oval, 15 hectolitre casks for 22 months. Further ageing in bottle for some time before release.