Tenuta il Nespolo ‘Vino da Sete’ Rosso 2023 (LITER)
Location: Italy, Piedmont
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 55% Barbera, 35% Freisa, and 10% Sangiovese
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer. The vineyard sources for this co-ferment are planted on slopes with a partially northern and thereby cooler exposure, producing grapes with less structure and sugar that yield easy-drinking, red wine. A quirky characteristic of this wine is its small percentage of 40-year-old Sangiovese vines, a rare sight in
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed together. They co-ferment in stainless-steel tanks with indigenous yeasts and without pump-over or further manipulation. Once the cap rises to the top, it is racked off while alcoholic fermentation is allowed to continue without further skin contact. The wine is then aged for 4-5 months in stainless steel on its fine lees before being bottled in a one-liter with a crown cap.
From Importer The Piedmont Guy: Vino da Sete translates as “wine of thirst,” or as the French say, “vin de soif.” Luca Amerio is a youthful man whose quiet demeanor belies his inventive winemaking style. His family’s ancestral lands are situated in Moasca, a tiny village resting on the southern flank of the province of Asti. Moasca is that rare spot where Asti’s two iconic DOCG zones, Moscato d’Asti and Nizza Barbera, overlap. Now at the helm of his family’s estate, Luca draws from his family’s old-vine plantings in the heralded limestone-clay soils of Asti to produce both classic, appellation-based wines and fresh, appellation-defying bottlings. Chief among the latter is “Vino da Sete,” the estate’s edgy riff on vin de soif composed of Barbera, Freisa, and Sangiovese. Today, Luca’s professional training and his ingenuity are on thrilling display as Tenuta il Nespolo marches into a bright new era.
Location: Italy, Piedmont
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 55% Barbera, 35% Freisa, and 10% Sangiovese
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer. The vineyard sources for this co-ferment are planted on slopes with a partially northern and thereby cooler exposure, producing grapes with less structure and sugar that yield easy-drinking, red wine. A quirky characteristic of this wine is its small percentage of 40-year-old Sangiovese vines, a rare sight in
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed together. They co-ferment in stainless-steel tanks with indigenous yeasts and without pump-over or further manipulation. Once the cap rises to the top, it is racked off while alcoholic fermentation is allowed to continue without further skin contact. The wine is then aged for 4-5 months in stainless steel on its fine lees before being bottled in a one-liter with a crown cap.
From Importer The Piedmont Guy: Vino da Sete translates as “wine of thirst,” or as the French say, “vin de soif.” Luca Amerio is a youthful man whose quiet demeanor belies his inventive winemaking style. His family’s ancestral lands are situated in Moasca, a tiny village resting on the southern flank of the province of Asti. Moasca is that rare spot where Asti’s two iconic DOCG zones, Moscato d’Asti and Nizza Barbera, overlap. Now at the helm of his family’s estate, Luca draws from his family’s old-vine plantings in the heralded limestone-clay soils of Asti to produce both classic, appellation-based wines and fresh, appellation-defying bottlings. Chief among the latter is “Vino da Sete,” the estate’s edgy riff on vin de soif composed of Barbera, Freisa, and Sangiovese. Today, Luca’s professional training and his ingenuity are on thrilling display as Tenuta il Nespolo marches into a bright new era.
Location: Italy, Piedmont
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 55% Barbera, 35% Freisa, and 10% Sangiovese
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer. The vineyard sources for this co-ferment are planted on slopes with a partially northern and thereby cooler exposure, producing grapes with less structure and sugar that yield easy-drinking, red wine. A quirky characteristic of this wine is its small percentage of 40-year-old Sangiovese vines, a rare sight in
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed together. They co-ferment in stainless-steel tanks with indigenous yeasts and without pump-over or further manipulation. Once the cap rises to the top, it is racked off while alcoholic fermentation is allowed to continue without further skin contact. The wine is then aged for 4-5 months in stainless steel on its fine lees before being bottled in a one-liter with a crown cap.
From Importer The Piedmont Guy: Vino da Sete translates as “wine of thirst,” or as the French say, “vin de soif.” Luca Amerio is a youthful man whose quiet demeanor belies his inventive winemaking style. His family’s ancestral lands are situated in Moasca, a tiny village resting on the southern flank of the province of Asti. Moasca is that rare spot where Asti’s two iconic DOCG zones, Moscato d’Asti and Nizza Barbera, overlap. Now at the helm of his family’s estate, Luca draws from his family’s old-vine plantings in the heralded limestone-clay soils of Asti to produce both classic, appellation-based wines and fresh, appellation-defying bottlings. Chief among the latter is “Vino da Sete,” the estate’s edgy riff on vin de soif composed of Barbera, Freisa, and Sangiovese. Today, Luca’s professional training and his ingenuity are on thrilling display as Tenuta il Nespolo marches into a bright new era.