A modern version of a local wine, both crisp and drinkable.
The grapes used come from the Bramaterra district and are vinified traditionally in 30 hl Slavonian oak vats.
VARIETIES: Nebbiolo 60%, Croatina 35%, Vespolina 5%
21 days Malolactic fermentation with technique of simultaneous inoculation
Destemming-crushing Classic fermentation in stainless steel tanks with pumping over and rack and return
14 months in Slavonian oak vats
over 15 years
southwest / southeast
beginning of October
300 metres above sea level
In this zone, viticulture boasts an ancient and well-established tradition–already in Roman times, Pliny the Elder praised these vines for their quality and widespread distribution.
This area has been devoted to vines for centuries; by the medieval period, an increase in the area under vines was recorded, resulting in a greater supply of wine.
An important change came about in the 18th century. Because of great innovation in agriculture, vineyards were transferred onto hillsides.
Inside the palazzo next to the current vineyard, paintings depicting Bacchus confirm a longstanding tradition of wine culture in the area.
Over the centuries a succession of families have cultivated and maintained the land where the estate is now.
Historical mentions of the Avogadro family suggest it was the first to concentrate on winegrowing here. In 1808, the Avogadro were followed by the Rosazza family (which a century later changed name to De Lachenal), who acquired the palazzo and adjacent land, maintaining the winemaking tradition. Finally, the Sella family took over the estate and continued to grow and care for the vines with the family enterprise “Tenute Sella”.