{{ product.title }}

Oggero's more traditional-style Nebbiolo from his Grandfather's vineyard in Le Coste (Santo Stefano Roero). Southerly aspects in the vineyard provide ample sunlight, helping the fruit reach depth in its ripening. 

Fruit spent 25 days on skins and fermented in stainless steel, before spending 14 months in Slavonian oak tonneau, then finally another year resting in bottle until release. Well-structured, medium in body, pretty and yet powerful, this wine strongly competes with the neighbouring Barolo region for quality.