The plot of Nervo has a long history of being planted to vines, appearing in municipal maps dating back to 1906, and likely dating back even further. The soil is the oldest type in Piedmont, layers of marl and sand, known as Lequio. 100% nebbiolo is cultivated organically at 350 meters in Treiso, on a site that enjoys southern exposure along with protection and biodiversity provided by the surrounding Mazzalupo forest. After destemming and pressing, native yeast fermentation takes place in temperature controlled steel tanks, with 20 days of maceration and complete malolactic fermentation. The wine is then transferred to large oak barrels to mature for 30 months. Shimmering garnet in color, it languidly unfurls layer upon layer of berries and lifted floral tones. Rich fruit and earthy undertones develop broadly across the palate, all supported by gently firm tannins. Graceful and elegant, with a finish that goes on for ages. Decant and enjoy now or cellar for the next decade. Certified organic, certified biodynamic, low-intervention/natural wine.
