Harvest Vintage 2019

Unlike 2018, the 2019 vintage got off to a slow start due to the continuation of the winter season until February, with a consequent delay in the spring one which then saw significant drops in temperatures and abundant rain in April. This was due to a slow start of the vegetative growth and a considerable accumulation of water in the soil. The unstable weather with low average temperatures continued throughout the month of May confirming a postponement of about two weeks compared to the vegetative trend of recent years, but in line with a more traditional trend. With the arrival of the heat in June and the abundant water availability of the soil, there were the conditions for a rapid vegetative development but the ideal conditions were also created for the onset of strong fungal attacks. All this has created quite a few problems for winemakers who suddenly had to face a large amount of work for vineyard management and at the same time they had to face the danger of the onset of fungal diseases (downy mildew and oidium). The hottest periods of the season were recorded between the last week of June and the first of July, and then again at the end of July with strong heat waves. The remaining part of the summer season is spent under the banner of a mild climate with sporadic rainfall. The month of September began with the only hail phenomenon recorded in the Langa: in fact, on the 5th the most intense storm of the season hit the vineyards now in an advanced stage of maturation with abundant hail. The damage was extensive but luckily for us it didn't affect us. The area was limited to three areas in the area of La Morra, Grinzane Cavour and Serralunga. We began the harvest in the last week of September with Barbera and immediately followed by Nebbiolo from the Roero area for the production of Langhe Nebbiolo. The harvest of the other Nebbiolo wines of the Bussia area continued on several occasions only after October 12th and ended on October 18th. The summer with hot peaks but with normal averages, allowed the Barbera to reach the harvest with optimal phenolic levels, good alcohol concentration and moderate acidity. Nebbiolo also resulted in a good sugar content and an excellent polyphenolic framework suitable for ensuring structured wines with very high aging potential but with a more complex tannic structure than in 2018. Overall a "Classic" style Barolo