Avamposti Nebbiolo

From a single hectare of Nebbiolo planted back in 2005 in a south-facing, particularly steep corner of the Monferrato hills. The sandy soils here are important for cultivating Nebbiolo; naturally disease resistant, free draining and heat retaining they provide the perfect foundation for the famously finicky variety.

The wine is fermented in steel followed by 2 years in oak (75% botti, 25% used barrique) to create a approachable, fragrant, light but powerful treat packed with cherry and plum, black tea, a little truffly mustiness and hints of something darker.  Try if with autumnal pasta dishes with Porcini, truffle oil, and – if you’re feeling flush – your actual truffles.