Tenuta il Nespolo 'Vino da Sete' Rosso, Monferrato, Italy

Strawberry and red currant lead into fresh leather and a bright, mouthwatering finish. 2024 Tenuta il Nespolo 'Vino da Sete' Rosso is Luca Amerio's Piedmontese interpretation of a vin de soif, combining Barbera and Freisa with an unusual parcel of old-vine Sangiovese. The wetter, more moderate 2024 growing season favored freshness and restrained alcohol across much of Piedmont, while early harvesting, spontaneous co-fermentation, brief skin contact, and stainless-steel aging keep this bottling firmly focused on energy and immediate drinkability.

Product Details:

• Owner/ Winemaker: Luca Amerio
• Grapes: Barbera, Freisa, Sangiovese
• Blend: 55% Barbera, 35% Freisa, 10% Sangiovese
• Farming: Organic
• Vine Age: Sangiovese vines approximately 40 years old
• Soil: Calcareous clay
• Aspect: Sloping vineyards with partially northern exposures
• Harvest Period: Early September
• Fermentation: Barbera, Freisa, and Sangiovese pressed together and co-fermented with indigenous yeasts in stainless steel without pump-over or further manipulation
• Maceration: Racked off the skins once the cap rises, with alcoholic fermentation continuing without further skin contact
• Aging: 4 to 5 months in stainless steel on fine lees
• Bottling: Crown cap
• TA: 6 g/L
• ABV: 12.5%

Sensory Description:

Medium ruby in the glass, the 2024 opens with vivid strawberry and red currant, followed by a subtle note of fresh leather. The palate is bright and crunchy, with lively acidity carrying the red fruit through a light, supple frame. The vintage's comparatively moderate ripeness suits the wine's early-harvested style, emphasizing freshness over weight, while Freisa and the small Sangiovese component add savory definition to the clean, thirst-quenching finish.

Winemaker's Background:

Tenuta il Nespolo is Luca Amerio's family estate in Moasca, between the Langa Astigiana and Monferrato. His grandfather Giovanni began making wine there in the early 1960s as part of a mixed farm, and subsequent generations gradually shifted the property toward viticulture. After studying at the Enological School of Alba, earning a degree in Viticulture and Oenology in Turin, and working as an agronomist for a historic Monferrato winery, Luca took charge of the family's vineyards and cellar in 2019. Barbera and Moscato form part of the estate's traditional foundation, while Vino da Sete reflects Luca's more experimental side, pairing local Barbera and Freisa with Sangiovese from 40-year-old vines, an uncommon planting in Piedmont. The estate takes its name from the loquat tree standing at the entrance to the winery.

Serving Suggestions:

Serve slightly chilled, around 14 to 16 degrees Celsius, in a medium-sized wine glass to emphasize the wine's red fruit and lively acidity. Its light structure and savory edge make it particularly well suited to aperitivo, pizza, salumi, grilled sausages, burgers, and barbecue. Tomato-based pastas, grilled vegetables, and simple roast poultry also work well with its combination of freshness and gentle structure.