2020, Brezza ‚Sarmassa Barolo, Piedmont

Muscular yet elegant, this organic Barolo offers complex aromas of red fruits, violet, leather, liquorice, and herbs, underpinned by fine tannins and long, savoury length.

 

About the Winery: The Brezza family owns 12.5 hectares of vineyards divided among Baroloof key Crus ‚¬” Cannubi, Castellero, and Sarmassa ‚¬” along with additional sites in Monforte d‚¬™Alba, Novello, and Santa Rosalia near Alba. The estate has been certified organic since 2015, reflecting its long-standing commitment to environmentally friendly viticulture. Winemaker Enzo Brezza champions a traditional, minimalist approach to highlight Nebbioloof purity and terroir expression. Wines are bottled with glass Vinolok closures to preserve freshness and authenticity.

 

Grape Variety: 100% Nebbiolo (Lampia and Michet clones) ‚ sourced from the one-hectare Sarmassa Cru, originally planted in 1941 and organically farmed since 2010. The south-west-facing vineyard sits at 300 metres elevation, rooted in Sant‚¬™Agata Fossil Marl soils comprising 43% silt, 30.5% clay, and 26% sand. Vines are Guyot-trained at 3,700 vines per hectare and cultivated by hand with green harvesting and cover crops to maintain soil vitality. No herbicides or pesticides are used; only copper and sulphur treatments are applied when necessary.

 

Appearance: Deep garnet with ruby reflections, showing clarity and youthful vibrancy.

 

Aroma: Complex aromas of red berries, violet, liquorice, leather, and subtle herbal notes, evolving with earthy and menthol tones.

 

Palate: Elegant yet structured with layers of red fruit and spice balanced by fine-grained tannins. The must was fermented with minimal sulphur and macerated for 10‚15 days with regular pump-overs for gentle extraction. After malolactic conversion in cement vats at 18°C, the wine matured for two years in large Slavonian oak casks (15‚30 hL). This approach yields purity, balance, and a savoury, gamey character distinctive of Sarmassa.

 

Body: Full-bodied with firm, polished tannins and refined structure.

 

Acidity: Fresh and balanced, adding lift and precision to the dense fruit core.

 

Cellaring Potential: Enjoy from 2026 or cellar for up to 15 years for evolved truffle and tobacco notes.

 

Perfect Pairing: Ideal with braised veal cheek, wild boar raga¹, or aged Parmigiano-Reggiano.

 

Serving Temperature: Serve at 16‚18°C to enhance aromatics and texture.

 

Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.