Nervi-Conterno - Vino Rosato 'Il Rosato' - 2023

Roberto sources his fruit from the vineyard in Boca, a week or two before the Gattinara DOCG fruit is brought into the winery. The fruit is de-stemmed and gently pressed before a 7-hour maceration to extract some colour and just a touch of phenolic/tannin. Fermentation takes 15–16 days at a low temperature in steel, and then is kept cool to ensure that the wine doesn’t go through malo, maintaining brightness. Post fermentation, the wine is racked into steel tanks and left on gross lees for 6 months to build some additional texture. Finishing with around 4 grams of residual sugar works perfectly with the level of phenolics from the Nebbiolo grape skins. The 23 is fruity and floral, with great acidity and texture. Importer Notes