I am happy to have waited so long to harvest the last Nebbiolo vineyard. The analytical data support this decision, but now we must pass from theory to practice. Our work in the winemaking cellar must be flawless, so that we do not ruin the extraordinary 2010 vintage – especially the Nebbiolo. Temperature, maceration time, wood variety, oxidation and reduction, decanting and a little bit of luck will make all the difference. Follow me – the season of winemaking and its secrets has only just begun.