Grapes here are taken from vines over fifty years old planted in the rocky upper reaches of the Sassella cru, some 400-550 metres above sea level. ‘Sassella’ in local dialect means rock and this is the part of the valley where the terraces are at their steepest and shallowest. The wine spends four months on its skins in tini and a year in old acacia and chestnut botti before bottling. A vertical, profoundly mineral take on Nebbiolo.
Sassella Stella Retica