100% late-harvested Sagrantino, left to dry over-winter, during which time botrytis blooms on the slowly drying grapes, concentrating flavor and intensity, and adding its own complexity. Bea then ages in steel 4+ years, and bottle-ages another year before release. Farmed organically, bottled unfiltered with a minimum of SO2.
Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d’Alba. The brothers own eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolo’s most famous areas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the “Dardi” section, a hillside with perfect southern and southeastern exposure in the geographic center of Bussia.
Tenute Dettori is an artisanal winery intrinsically tied to its territory, Badde Nigosolu, an amphitheater of 80 acres of land at 750ft of elevation facing North-West to the Golfo dell'Asinara in Sardinia. The soil is a calcareous mix with limestone and sand. Here, wine has been made for centuries and many of Dettori vines are over a hundred years old.
Walter Massa farms local varietals of grapes in his vineyards in Monleale, in the Tortona Hills corner of Piemonte. Pertichetta is a wine made of Croatina, called also Bonarda, a wine that requires time to soften the firm tannins of the grape. This croatina is fermented with indigenous yeast and aged in botte grande for about two years. This wine has intense cranberry notes and a long finish, that remind you of black tea tannins. Perfect with charcuterie, rich meats or aged cheeses