Luciano Sandrone

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Vite Talin Barolo

Vite Talin is a wine born through the careful custody and protection of nature's true and vital expression. Luciano is a curious man, receptive to miracles and surprises, loyal to his land but above all humble and thus patient. A tireless observer, an unstoppable experimenter, an attentive and courageous defender, Luciano probes and interrogates Mother Nature, then accepts, treasures and cultivates her gifts.

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Azienda Agricola Luciano Sandrone

Is a wine producer in Piedmont, Italy, particularly known for its red wines made from the Nebbiolo grape. The flagship wine is the rich, ripe, complex Cannubi Boschis Barolo, which brought Sandrone firmly into the spotlight when the 1989 and 1990 vintages gained 97- and 100-point ratings from Robert Parker, respectively.
LeVigne-bottle

Characteristics:

Barolo DOCG

100% Nebbiolo
Spontaneous fermentation from indigenous yeasts

Maceration and fermentation in open steel tanks

Malolactioc fermentation and ageing in French oak barrels of 500 liters

Aged in bottle for 18 months before release

First vintage: 1990

Vineyards in the villages of: Serralunga d'Alba, Baudana Castiglione Falletto, Villero Barolo, Vignane Novello, Merli

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The estate farms 27 hectares (67 acres) of vines in total. Sandrone owns around 75 percent of this land, with the remainder under long-term contract. This includes land in some of Barolo's most prominent cru vineyards, including in Merli, Conterni and Cerretta. The most important of these is the Cannubi vineyard, from which the grapes for the Cannubi Boschis Barolo are sourced. Another top wine, the Barolo La Vigne, comes from a handful of these vineyards, and the estate also makes a single-vineyard Nebbiolo d'Alba called Valmaggiore, from a warm, steep, sandy hillside site of the same name in the Roero district. On top of this, Sandrone makes a Barbera d'Alba and a Dolcetto d'Alba.

The Barolos are aged for two years in 900-liter tonneaux, and 18 months in bottle before release. The Valmaggiore cuvée spends a year aging in old wood, while the Barbera is aged in 50 percent new oak. The Dolcetto sees no oak at all.