Introducing one of the brightest young winemakers in Barolo. Based in the commune of La Morra, Alessandro Veglio crafts very small amounts of Dolcetto, Barbera, and three delicious wines based on Nebbiolo. The Veglio family in Piedmont knows well the history of the area’s viniculture, having worked the land since the beginning of the last century, cultivating, raising livestock and “inventing new ways of getting by every day.” Angelo Veglio, born in 1928, sought to escape the life of a sharecropper to own a vineyard, which he could not do until the 1960s in the township of La Morra. In 1979 the family acquired a shabby farmhouse called Cascina Nuova and some of its property with about five hectares of vineyards that contained cru appellations of Arborina and Rocche dell’Annunziata. It is from this great family lineage that Alessandro formed the idea to branch out on his own.
Alessandro made the decision early on to not use any herbicides or pesticides in the vineyards, instead using pheromones that “confuse the mating habits of insects and limit their reproduction”. Grapes are exposed to natural wild yeasts with no innoculations and the wines are aged in a combination of smaller French barriques and larger tonneaux barrels.
Method: vinification in red, alcoholic fermentation and maceration in steel tanks at controlled temperatures with frequent pumping over and pressing down for 12-15 days, during which 2-3 daily pump-overs are carried out.
After racking, the wine is decanted a couple of times to eliminate the residue precipitated during the transferring process.
Then malolactic fermentation is carried out in wood (20% new) along with battonage (stirring) on the lees, followed by 24 months aging.
After bottling, carried out in August of the third year, the wine ages in the bottles for at least 12 months. Temperature: max 28° C in thermo-conditioned tanks Lenght: 12-15 days
Malolactic: yes, in wood
Age of barrels: 20% new- 40% of a passage – 40% of 2° passage
Barrels type: 75% barrique – 25% tonneau Wood type: French oak Allier
Level of toast: medium
Percentage of new barrel: 20%
Aging time in wood: 24 months
Minimum aging in bottle: 6 months
% of Grape/Cépage: 100% nebbiolo
Soil: clay – limestone
Exposure: East, South-East
Agricultural method: guyot
Year of plantation: 1955 and 2008
Date of harvest: first half of October
Type of harvest: hand harvest
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