Tenuta il Nespolo ‘Vino da Sete’ Bianco 2023 (LITER)
Location:
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 43% Cortese 42% Favorita 15% Moscato
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer.
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed separately. The Cortese and Favorita are vinified “in white,” meaning only the pure must is fermented at low temperatures in stainless-steel tanks. The Moscato, meanwhile, is drawn from stainless-steel tanks destined for the estate’s dry Moscato bottling, where the grapes are left in contact with the skins for five days as primary fermentation commences. The three varieties are blended following primary fermentation and subsequently aged for 4-5 months in stainless steel on the fine lees before being bottled in a one-liter with a crown cap.
The Moscato grapes in this blend are sourced from estate vineyards planted on south-facing slopes that yield fruit with intense aromatics and beautifully ripened fruit. The Favorita and Cortese grapes are planted on cooler, northwest-facing slopes. These sites give fruit with less structure and sugar but high acidity, lending freshness and lift to this crushable white wine.
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:
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 43% Cortese 42% Favorita 15% Moscato
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer.
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed separately. The Cortese and Favorita are vinified “in white,” meaning only the pure must is fermented at low temperatures in stainless-steel tanks. The Moscato, meanwhile, is drawn from stainless-steel tanks destined for the estate’s dry Moscato bottling, where the grapes are left in contact with the skins for five days as primary fermentation commences. The three varieties are blended following primary fermentation and subsequently aged for 4-5 months in stainless steel on the fine lees before being bottled in a one-liter with a crown cap.
The Moscato grapes in this blend are sourced from estate vineyards planted on south-facing slopes that yield fruit with intense aromatics and beautifully ripened fruit. The Favorita and Cortese grapes are planted on cooler, northwest-facing slopes. These sites give fruit with less structure and sugar but high acidity, lending freshness and lift to this crushable white wine.
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:
Winemaker: Emiliano Giorgi & Arcangelo Galuppi
Grapes: 43% Cortese 42% Favorita 15% Moscato
Soils: The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer.
Winemaking: The grapes are harvested in early September and immediately delivered to the winery to be pressed separately. The Cortese and Favorita are vinified “in white,” meaning only the pure must is fermented at low temperatures in stainless-steel tanks. The Moscato, meanwhile, is drawn from stainless-steel tanks destined for the estate’s dry Moscato bottling, where the grapes are left in contact with the skins for five days as primary fermentation commences. The three varieties are blended following primary fermentation and subsequently aged for 4-5 months in stainless steel on the fine lees before being bottled in a one-liter with a crown cap.
The Moscato grapes in this blend are sourced from estate vineyards planted on south-facing slopes that yield fruit with intense aromatics and beautifully ripened fruit. The Favorita and Cortese grapes are planted on cooler, northwest-facing slopes. These sites give fruit with less structure and sugar but high acidity, lending freshness and lift to this crushable white wine.
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.