This legendary northern Italian appellation no longer requires any introduction. The Castello di Verduno estate offers us an interpretation of its Massara terroir, located in the heart of the Verduno commune. Here, the bunches of Nebbiolo grapes soak up the sunlight thanks to the east-south-east exposure of the plots. The vines are enriched by predominantly white clay-limestone soils, known as ‘Marne di Sant’Angata’, which give the wine freshness, fragrance and remarkable longevity.
The grapes are harvested by hand, and only the best fruits are selected to undergo a 40-day maceration in wooden barrels. The wine is matured in two stages: 32 months in large oak barrels and 2 months in stainless steel tanks. But patience! Once bottled, the wine matures for a further 21 months in the estate’s cellars before being released for sale.
An elegant bouquet of balsamic, fruit and spice more than lives up to expectations. The palate, with its fine tannins, waltzes to the beat of a parade of varying notes of cherry, jam, pepper, thyme, violet and geranium.