It took seven years of testing to produce the wine which I will talk about in this post.
In 2007 I planted the first rows of nascetta. In 2009 I turned it into wine for the first time. Since then we have experimented with different techniques year after year. It’s all Sergio Molino’s “fault”, enotechnician and friend, who has done and is still doing a lot for this vine variety, trying different interpretations to produce this interesting Langa white.
I wanted to make a white, but I wasn’t very sure about producing an international white wine. Sergio challenged me with the nascetta and I immediately accepted. I decided from the very beginning to plant it in the north, with the sure intention of working on the acidity, the freshness, the minerality, reminding me of the great white wines that come from northern Italy. Boreas is its name, named after the god of the north wind. I hope this particular wind will bring us closer to the complexity and refinement of the great Rhine rieslings, like Fantina wrote about in the mid 1800s.
It’s also a new beginning for the packaging: the seal holds a map of the territory, tying it to the municipality of Sinio where this marvelous vine is grown, organic from the start.
Don’t try to open this nascetta with the normal corkscrew because it’s a screw top. The reason is a technical one: Borea needs to age in a cement tank for one year and is constantly remixed with its fine dregs (aka lees) for at least one and a half years, developing refinement and freshness that is preserved in time with this new cap. It’s a white that can age, so don’t rush to open it! Save some bottles and you’ll see the results.
The aspect that I like the most about nascetta is its capacity not to tire you. It’s a salt wine even without having a soil rich in stones. A minerality contained in the clay, sand, and limestone of the hill of Lirano. The smell doesn’t contain hints of tropical fruit, but tends towards honey and acacia flowers.
This one is 2013 because we plan to put it on the market after two years of aging. I think it’s a waste to produce nascetta in order to make a simple wine that you only drink in the summer. The potential of this native wine requires going in a different direction.
I hope that nascetta becomes THE white wine of Langa, even if it’s difficult, vicious, and spoiled. It produces very little, sometimes nothing, sometimes too much. Some bunches on the same vine are too ripe, others green. It could make you lose your patience. It’s not for everyone, but we believe in it and with experience we’ll be able to better understand its character.