- Nebbiolo d'Alba DOC
- Nebbiolo 100%
- Spontaneous fermentation from indigenous yeasts
- Maceration and fermentation in open steel tanks
- Malolactic fermentation and ageing in French Oak tonneaux of 500 liters
- Aged in bottle for 9 months before release
- First vintage: 1994
- Vineyard in the village of Vezza d'Alba: Valmaggiore
- Alcohol: 13,5%
- Recommended drinking time: 2020 – 2032
VALMAGGIORE Nebbiolo d’Alba 2018
The 2018 Valmaggiore Nebbiolo d’Alba is a wine of penetrating intensity and balanced, mid-weight structure. The cooler conditions of the vintage gave us a focused red fruit nose with notes of licorice, hibiscus and wet stones. On the palate, the wine evokes raspberry and cherry fruit, wisps of spice and rose petals, held together by a middle weight structure of sweet tannins and fresh acidity. The finish has mineral notes to go with the sweet fruit.
Ratings for the vintage 2018
Wine Advocate 94+
James Suckling 91 points
Wine Spectator 89 points
Wine Enthusiast 92 points
Wine&Spirits 93 points
Kerin O'Keefe 92 points
Evolution of the vintage 2018
After the sweltering 2017 season, 2018 began with good winter snow and spring rains that helped replenish the dry ground. The wet weather continued into April, complicating the final vineyard work somewhat and resulting in a slightly later bud break.
Flowering was under normal conditions. In our growing area, the beginning of the summer was characterized by occasional downpours that led to high humidity conditions. Much care had to be taken to achieve a healthy vineyard as Peronospora ran rampant when left unchecked by regular and judicious applications of the correct treatments.
Green harvesting became necessary for nearly all varietals in order to curb production to within the limits of the various DOC & DOCG production regulations. Development of the fruit was gradual during the summer, with temperatures rising considerably from mid-July on, and a long period of constant fine weather helped the grapes to ripen without an early harvest.
The harvest period was normal in relation to the previous, precocious vintage.
Dolcetto was the first red varietal to be picked, and it is showing an average sugar content. Barbera was marked by good health and ripeness. The Nebbiolo grapes were ready for harvesting in early October - the historically normal period - with picking operations taking around three weeks in all.
In conclusion, we can say that it was a vintage in the traditional mold, which demanded the utmost attention of growers in their vineyard management. In the end, the results were better than had been expected at the beginning of the campaign.
Harvest took place from October 3rd until 10th.