About Nebbiolo d'Alba Superiore San Sebastiano
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- ¥9,000-11,000
- estimated retail reference based on US market pricing of ~$60-65; no confirmed JP import price found
A single-vineyard Nebbiolo from the San Sebastiano site in Monforte d'Alba, from vines between 15 and 65 years old wrapped around a small chapel dedicated to Saint Sebastian, with south, east and west exposures and cooling altitude breezes that allow slow, even ripening. Vinified with five days of cold soak, 15 days of primary fermentation and 24 days of post-fermentation submerged-cap maceration, followed by spontaneous malolactic fermentation. The wine shows raspberry, cherry and wild strawberry aromas evolving toward rose and violet, dark varietal fruit, graphite, lavender and sage, with bright acidity and fine veins of tannin.
This is pure Nebbiolo, purely delicious — the San Sebastiano site's old vines and long submerged-cap maceration give it a seriousness that belies its 'just' Nebbiolo d'Alba status.
New to wine?
A serious, single-vineyard Nebbiolo — a great way to taste the San Sebastiano site before it graduates to Barolo.
Food Pairings
Structured enough for braised short ribs, roasted duck, or aged Toma cheese; the fine tannin and bright acidity also make it a strong match for richer, soy-based braises.
When to drink it
Special dinners, braised meats, cellar-worthy gifting
Terroir & Winemaking
100% Nebbiolo from the single San Sebastiano vineyard in Monforte d'Alba, from vines aged 15-65 years on south/east/west-facing slopes. Vinification: 5-day cold maceration, 15-day primary fermentation, then 24 days of post-fermentation submerged-cap maceration; malolactic fermentation occurs spontaneously.
About the producer
Cascina Penna-CurradoA new chapter of elegance from the legendary Vietti family.Visit the producer page →Frequently Asked Questions
- What makes the San Sebastiano bottling special?
- It's a single-vineyard Nebbiolo from vines 15 to 65 years old around the San Sebastiano chapel in Monforte d'Alba, made with an extended vinification (cold soak, primary fermentation, then 24 days of post-fermentation submerged-cap maceration) that gives it more depth than a typical Nebbiolo d'Alba.
- What does it taste like?
- Raspberry, cherry and wild strawberry aromas evolve toward rose and violet, joined by dark fruit, graphite, lavender and sage, with bright acidity and fine tannin.
- What food does it pair with?
- Its structure suits braised meats such as short ribs or duck, and it also pairs well with aged hard cheeses and soy-based Japanese braises.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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