Nascetta fermentation is complete: first decanting

The first decanting of the Langhe Nascetta 2012: I can savour its intense aroma, which strongly reminds me of the noble perfumes of Muscat.

I think cold maceration of the skins is revealing a winning weapon for the rediscovery of this ancient grape variety.

Below: a photo that shows the dreggy sediment after the Nascetta fermentation.

Now we need to conserve the wine at temperatures around 16 °C to preserve its freshness. The 2012 grape harvest is now behind us, one more year of experience to enrich us, helping us to understand more and more about this intriguing grape variety.