The grapes for this wine come from the Ormeggio and Castagnola vineyards in Lessona in the Orolungo region and the Cova vineyard in Castello.
|Varietal(s)||95% Nebbiolo, 5% Vespolina|
Soil:In the Lessona vineyards, soils comprise marine sands from the pliocene period on igneous rock, mixed with more recent glacial sediment. The soil is acid (pH 4.5- 5.5) rich in minerals and trace elements including iron, manganese, aluminium and zinc.
Rootstocks:3309-C, Gloire de Montpellier, 101-14, Gravesac, 420A, kober 5BB, 161-49.
Plant density:5.000 vines per hectare.
Altitude:290-350 metres above sea level
Vines: 95-100% Nebbiolo. These are multiclonal with the most recent plants from the CNR in Torino, with 5% Vespolina.
Harvest:The grapes are hand picked into small boxes. Vespolina is picked in the last week of September whereas the Nebbiolo is harvested in the second week of October.
The grapes are sorted while on the conveyor belt, then destemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Maceration lasts 3-4 weeks with regular punching down of the cap
Ageing: The wine ages in barrique, barrel and oval 15 hectolitre casks for 30 months. It remains in bottle for some time before release.
“Proprieta Sperino” is located in the small town of Lessona, near Biella, in the foothills of the Alps of Northern Piemonte.
This is a region that boasts a long viticultural tradition and by the end of the 19th century, more than 40,000 hectares of vineyard were planted in this area. Later on, the region’s growing industrialization, especially in Biella and in nearby Milan, Turin and Switzerland, led to a rural exodus and many of these vineyards were abandoned. When Paolo De Marchi, the grandson of the family that inherited Proprieta Sperino, began working at Isole e Olena in 1976, he always dreamed of revitalizing viticulture at Lessona.
The winemaking combines the tradition of the area with the experience Paolo De Marchi has acquired in the past thirty years. The wines are made in the old gravity-fed cellar, which dates back to the beginning of the 19th century, and has been modernized where necessary.