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Ellena Giuseppe


‘Bosco dell’Abate’

Vino da Uve Stramature   |   Langhe - Italy


This is a wine Matteo always wanted to make but was waiting until the right vintage, and time, to make it. 2012 offered all of that and the few vines that made this wine were specified from the beginning and farmed specifically to make this wine. 2012 was a very traditional vintage with a longer maturation throughout the year and relatively even heat. The autumn was very dry and this allowed for a natural drying of the Nascetta on the vine without any mold issues. This straw wine really captures the essence of Nascetta in the most concentrated manner.

The half of a full row was overlooked in the ‘normal’ Nascetta picking and monitored over an 3-4 week period. The fruit was harvested in early November once the berries started to shrivel for 10-14 days. The fruit was very softly pressed to really get the high sugar juice and not pressing too much of the skins. Fermentation occurred naturally over the course of five months until the wine was fully stable then racked to a single, small acacia barrel for maturation. The wine was sulfured twice during the three years in barrel before being bottled directly from cask. The wine was bottled without fining or filtration and aged for an additional 24 months in bottle prior to release.


  • Grapes: 100% Nascetta
  • Vineyard: Paradiso Vineyard
  • Vine Age: 15-years-old
  • Soil Type: Calcareous clay
  • Viticulture: Practicing organic
  • Fermentation: Native – stainless-steel
  • Skin Contact: None
  • Aging: 36 months in a single acacia barrel and 24 months in bottle
  • pH: 3.4
  • Total Acidity: 7 g/L
  • Total SO2: 100 ppm
  • Total Production: 16 cases
  • UPC: 8051772680060

Tasting Note

Deep, straw yellow color. Aromas of ripe meyer lemon, grapefruit compote and flesh peaches emerge and evolve into tropical tones with acacia honey, thyme and marzipan notes. For all of the structure and body the wine has immense acidity that keep the wine lively and fresh. This is a splendid wine for cheese and will evolve over the course of decades.

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