Radically innovative, Zerosolfiti is the result of near-obsessive work and attention to the quality of the grapes before vinification. Not just with “zero added sulfites,” it also undergoes a minimum of synthetic treatments in the vineyard as well as a vigorous washing of the grapes before pressing to eliminate any residual sulfur.

Variety:
Nebbiolo, Barbera, Dolcetto

Average age of vineyards:
21 years

First year of production:
2007

Winemaking:
The grapes of the vines that make this wine are sprayed with water before harvest to flush out residual sulfur amounts used in treatments over the summer. Crushing-destemming of each single variety separately, without the addition of potassium bisulfite, followed by spontaneous alcoholic fermentation in stainless steel tanks at a controlled temperature using indigenous yeasts and in contact with the skins. Dry racking and transfer to oak barrels of 500 liters.

Malolactic fermentation:
Carried out entirely in barrels immediately after alcoholic fermentation.

Aging:
On its lees in the barrel for several months, during which weekly bâtonnage is carried out to avoid compaction of the lees. Assemblage in stainless steel without any clarifying agents, stabilizers, or filtration and then bottling. Rests in the bottle for some months at a constant temperature of 14° C (57° F) before release.

Tasting notes:
With an intense, ruby red color, this wine develops vinous and fruity aromas. In the mouth it is important, tannic, and solid. Pairs well with savory meats and aged cheeses. Serve at 16-18° C (61-64° F).