2024 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy Railsback Freres Federico Scarzello has been called

Federico Scarzello has been called an “emerging star of traditional Barolo” by wine journalist Gregory Dal Piaz

southern side

For these reasons (along with Chad’s constant need to explore the possibilities)

Harvested around September 20th

fresh oysters or smoked gouda cheese

2024 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy Railsback Freres Federico Scarzello has been called100% Nebbiolo Production from vinneyards located in the hills of Monteu Roero (Occhetti & Bric Rossino Vadonia) & Vezza dAlba (Sanche) whic sit at 260 280 meters. and sit on sandy soil. THe fruit is hand harvested and fermented with spontaneous yeast in concrete. Maceration is done traditionally with a floating cap for 12 14 days. Malolactic fermentation is in wood & steel and the final wine is raised for 7 months in a mix of old wood and steel.