Schiavenza - Nebbiolo Langhe 2021

Add to Wish List

The harvest for the Langhe Nebbiolo DOC Schiavenza is carried out manually between the second half of September and the first of October. The winemaking and aging process includes fermentation and maceration in 30/50 quintal concrete tanks for 15-20 days, maintaining a variable temperature between 30° and 33°C. During this period, two daily pumpovers are carried out to aerate the fermenting must and break the cap. Subsequently, after a few months of frequent decanting into steel tanks, the wine is transferred for maturation in Slavonian oak barrels. It should be noted that the wine is not filtered. This is followed by a period of bottle refinement in cool, dark rooms before marketing.

The wine presents a fragrant profile. Floral and fruity tones clearly emerge, with distinct aromas of roses and black cherries, enriched by spicy and balsamic notes.

Schiavenza Description

Schiavenza is located in Serralunga d'Alba in the heart of Piedmont's Langhe district, celebrated for its great Barolo vineyards. The estate was founded in 1956 by the brothers Vittorio and Ugo Alessandria; the estate and surrounding area were traditionally worked by sharecroppers. The local dialect for sharecropping is schiavenza. Today, the estate is run by the second-generation Alessandria sisters, Enrica and Maura, and their husbands Luciano Pira and Walter Anselma.

In the vineyard, they do not use pesticides or herbicides. Cover crops such as clover and mustard greens are planted to achieve balance and limit yields naturally. Harvest is manual and is conducted according to the phases of the moon. In the cellar, they use only naturally occurring yeasts, and ferment the wines in cement cisterns, with 20-25 days of maceration. From a 0.6-hectare parcel in Monforte (Perno), planted in 1998 with western exposure at 390m above sea level. The grapes were destemmed and crushed; fermentation occurred spontaneously in cement vats, with maceration lasting around 20 days with pumpovers. After malolactic, the wine was racked in Slavonian oak botti of 1000L and 2000L, where it aged for a year. Bottled without fining or filtering and held at the winery for 3 months before release. Dark red with purple tints in color. Translucent in appearance. Black fruit and floral aromas followed by leathery and gripping tannins. Despite its tannic structure, the wine’s fruity flavors of cherry and raspberries, supported with aromas of rose and anise, always seem to shine through.