This is 100% hand-harvested Nebbiolo from the hillsides near the Doglia's home in Castagnole delle Lanze. Fermentation occurs with native yeast in stainless steel vats, with maceration on the skins for 15 days. The wine remains in tank through the winter, and is bottled in the spring following the harvest.
In the glass, Gianni's Nebbiolo has a limpid, medium ruby color, with flashes of mahogany at the edge. Ripe amarena cherries, roasted porcini mushrooms, dried rose petals, and lavender move in and out of the foreground, alternating with suggestions of red licorice, fresh tobacco, and sottobosco as the nose evolves in the glass. On the palate, the wine is clean and sleek, with dark red fruit flavors, including ripe raspberries, sour cherries and pomegranate that gain weight as the wine evolves over time. Silky round tannins and a light astringency cleanse the palate with a long, firm, yet surprisingly silky finish. Drink now – 2024. About this wine producer: Eugenio Rivella, Gianni Doglia’s maternal grandfather, was a sharecropper in 1947 when he purchased this 10-hectare farm in Castagnole delle Lanze. His ambition was to vinify grapes that he grew on his own land. Now representing the third generation at the estate, Gianni Doglia is one of the leading growers in the region of Monferrato, especially celebrated for his Tre Bicchieri awarded Moscato d’Asti, which is often called the finest wine of its kind in the region. The organically farmed vineyards, which lie on calcareous soil at an elevation of 320-360 meters, are among the highest in Asti. They include five hectares of Moscato Bianco, with the other five divided among smaller parcels of Barbera, Nebbiolo, and Grignolino. Gianni Doglia is an active member of The Green Experience, which assists winegrowers in implementing sustainable practices in viticulture.
A little sweet. Went fine with roast chicken.