[Translator’s note: the following post was published in Italian on 2 September 2012.] Temperatures down by 12-15 degrees, a little rain and 5 cool days that are slowing maturation, essential for the quality of the Barbera, Nebbiolo and Nascetta grapes. In all probability, the harvest will begin as soon as the sun returns – and so this weekend – which means we are in the midst of the final preparations in the winemaking facilities for the start of what is sure to be an exciting 2012 grape harvest.
In the meantime, it has already been a year since the Nebbiolo tip wine from 2010 was bottled. For those who don’t know about it, this new project involves Rivetto and 10 other Piedmont businesses and is focused on the production of a Nebbiolo sparkling wine with re-fermentation in the bottle obtained from the white vinification of the tips of Nebbiolo grape bunches.
On the occasion of a visit from our Swiss importer, we “degorged” a bottle to evaluate its development at the marvellous Villa d’Amelia restaurant. It was a first for me and I won’t deny that it was emotional.
The Nebbiolo tip wine is behaving well, the yeasts are working well and it is becoming possible to slightly detect the bread crust scent characteristic of this phase in the maturation process. Another twenty months of patience, and then the wine will finally be put on the market.