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|Vineyard/Cellar Practices||Organically Grown|
Costa’s Roero DOCG nebbiolo is made in more serious style, like its neighbors Barolo and Barbaresco. 80% percent of this nebbiolo vineyard is over 100 years old. The wine is ferments with native yeasts for about one month, then the grape skins are submerged for one month. The wine is finally pressed off the skins when Alessandro feels it is right. The wine then ages in three different sized barrels for a total of 32 months in oak followed by one year in bottle (Roero DOCG nebbiolo aging rule is 9 month in oak 1 year in bottle). Costa’s ‘Gepin’ wonderfully balances the power and intensity of the nebbiolo’s inherent tannin and perfume. It’s approachable now, with well-integrated tannin and only a light grip. Aromas of rose, candied cherry, and cigar-box.
Roero DOCG is comprised of 24 villages, 14 of which have vineyards planted (elsewhere the soil is too hard or forested). Nino Costa is located in the village of Montà, and helmed by winemaker Alessandro Costa. The cellar was founded in 1921 by Alessandro’s great grandfather, who at first produced a small quantity of wine privately. Nino is Alessandro’s father, who was the first to sell the estate’s wine commercially. In 2003 Alessandro finished his studies and trained to be an enologist, taking over the family winemaking. They avoid the use of chemicals in the vineyard whenever possible (a difficult feat given Roero’s high humidity), and have not used any chemicals in the last three years. Alessandro is doing some amazing work to express the sandy soil terroir of this lesser-known Piedmont sub-region. Organically grown.