Nebbiolo from their younger and less exposed vines, which produce less concentrated fruit. This just spent five days on the skins, roughly half as whole bunches, before being pressed off to cuve for just a couple of months. The wine was bottled just a few months after the harvest, retaining a beautiful vibrancy. With just a hint of tannin, this light, bright and easy take on the grape is just the thing for your next barbecue.
Luca Faccenda grew up in the hills of Roero and his family has for many years been making wines in Valfaccenda, a small valley between Canale and Cisterna. Proud of the area and knowing each kink and dip by name, Luca has no desire to emulate the wines of more famous neighbours in the nearby Langhe. He is aware that the steep, sandy slopes here have little in common with the rolling, gentle landscape found south of the Tanaro river. The hills he calls home produce wines of a different kind, perfumed and pretty and often charming in their youth. Luca works, alone and by hand, his often perilously steep vineyards organically and in the cellar he takes no short cuts, striving to make wines that speak of these hills. Solo Roero, nothing else.