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The vintage began with a mild winter followed by the months of March and April marked by fine weather and little rainfall. The rainy days of May and June caused a slowdown in plant growth. The situation was later normalized. The haverst started on August 17 with Alta Langa. Barbera and Nebbiolo ripening has slowed down but it has been taken up in the second half of September. Especially Nebbiolo grapes were harvested in optimal conditions. The 2020 vintage can be said to be extremely good with intense and elegant aromas and with well-balanced wines.
Vintage: 2020
Winemaker: Paolo Giacosa
Grapes: 100% Nebbiolo
Growing Area: Barbaresco, Neive, Alba
Alcohol: 14,50 % by volume
Food: It pairs with hunting game, roasts, mature cheeses and truffle dishes.
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Colour: Deep ruby red with garnet hues.
Nose: Wide, intense and pleasant bouquet with scent of liquorice and tobacco, spices, leather and faded roses.
Palate: Fine, velvety, medium to full bodied and very well balanced with silky tannins and elegant finish.
Serving: 16 - 18 °C
Cellaring: 10 - 15 years
Exposure: S, SW
Vines age: 20 - 25 years
Soil: Clay - limestone
Yield: 8000 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrating t table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: The must is cooled to preserve its best characters before fermentation in stainless steel vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 20 days.
OAK REFINEMENT: The ageing of 20 months is made in medium size oak casks (2500-4000 litres).
SANAVENTO is appreciated for its harmony and elegance due to silky tannins and soft acidity. Thanks to the careful handling during the fermentation process, the grape characters are perfectly included in the power of the wine. SANAVENTO results in a compelling, rich and outstanding Barbaresco.
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StudioNeko – Fanny Barrault – Roberta Favrin – Ph. Giorgio Bava / Sabrina Gazzola / Tino Gerbaldo
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