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Pinot Noir is often referred to as the most finicky red wine. Our vote, however, would go to Nebbiolo. It is a very late ripener, making it abundant in acid and tannin, delicately balanced by ripeness for the wines to achieve their legendary aromatic complexity, power and elegance. There are remarkably few places where this balance may be achieved and so Nebbiolo is the least planted great red variety. After many trials and tribulations, we have found that adding a small portion of dried grapes to an ongoing fermentation – a variation on the technique employed with Nebbiolo to make Sforzato in the far northern Piemontese region of Valtellina – is the winning MO here in most years. We have also been extraordinarily fortunate to have planted it in a felicitous location – dissimilar though it may be from the hills around Alba. We are optimistic that Nebbiolo may just belong at Ca’ del Solo. While charming now, it will develop further with up to ten years of further time in bottle.

Vintage Notes

We began farming this vineyard biodynamically in early 2004. The degree and vitality of microbial and natural life has increased dramatically in the soil since we began our practice. We believed that use biodynamic practices would encourage the biodiversity, intrinsic nutrients and natural competition of our vineyard ecosystem that would create healthier soils for our vines to access. The wines produced from these vines have much greater depth, complexity and vitality.

Technical Details

• Total Acidity: 13.5
• Wine pH: 6.99
• Residual Sugar: 0.03