SORELLE DE NICOLA FEYLES
PIEDMONT / BAROLO / BARBARESCO
The estate was founded in 1964 by Maria Feyles and Antonio de Nicola in the picturesque village of Neive, at the epicenter of the renowned Barbaresco production region. Over the years, the winery has progressively procured additional plots in the verdant Langhe hills, amassing a total of over 7 hectares of vineyards, yielding the confidential production of 50,000 bottles each year.
The winery is steadfast in its commitment to tradition, both in the cultivation of the vines and in the winemaking process, striving to produce wines that are truly distinctive, embodying the unique characteristics of the grapes and the local terroir. Techniques employed include tall, well-spaced rows of vines to ensure optimal exposure to sunlight, prolonged maceration for higher extraction and aging in Slavonian oak barrels of medium capacity, without the use of Barriques, to minimize interference with the natural development of the wine. All grapes used are sourced from the winery's own vineyards, located in several picturesque villages on the Langhe hills, known for their full-bodied character, robust structure, and prominent tannins, a true luxury to the palate.
This estate is an arcane treasure, evading the spotlight, and acquiring a bottle is an esteemed and arduous endeavor. Their wines are fervently sought after by oenophiles globally. They abide by a rigorous doctrine, releasing bottles only when they have attained their apogee of maturity, at least 5 years after most of their contemporaries.
Owner
Region
Appellations
Farming
Harvest
Size
Grapes Grown
Website
Vineland Rep.
Antonio de Nicola
Piedmont
Barbaresco, Barolo, Langhe, Barbera d'Alba, Dolcetto d'Alba.
Organic
Manual
7 hectares
Nebbiolo
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DOLCETTO D'ALBA SUPERIORE
Appellation: Dolcetto d’Alba Superiore DOC
Grape variety: 100% Dolcetto.
Vineyard of origin: “Manzoni Soprani” vineyard in the municipality of Monforte d'Alba (Cuneo). The vineyard faces southwest and extends for about a hectare.
Harvesting: End of September.
Winemaking: The winemaking process adheres to traditional methods, utilizing a short maceration period. Fermentation is carried out using wild yeast for approximately 20 days, at ambient temperature in stainless steel vats, with regular remontage to break up the submerged cap. This allows the wine to fully express its unique characteristics. The wine is then aged for approximately 12 months in stainless steel vats and for a shorter duration in Slavonian oak barrels of medium capacity (30-50hl). This imparts a subtle oak influence without overpowering the natural flavors of the wine. The wine is then aged for a minimum of an additional 6 months in bottle before release, ensuring it reaches its full potential. To preserve the wine's inherent taste and aroma, no filtration or fining is performed.
Alcohol content: About 13°.
Taste: The wine is intense and persistent in its flavor profile, with a bouquet of dried herbs, blackberry, and subtle undertones of bitter almond and carob. It lingers on the palate, leaving a nuanced and complex taste that is both robust and refined. The dried herbs impart a sense of earthiness and rusticity, while the blackberry provides a ripe, juicy sweetness. The bitter almond and carob add an intriguing hint of bitterness that balances the overall taste, elevating it to a truly elevated and sophisticated experience.
BARBERA D'ALBA SUPERIORE
Appellation: Barbera d’Alba Superiore DOC
Grape variety: 100% Barbera.
Vineyard of origin: “Manzoni Superiori” vineyard in the municipality of Monforte d'Alba (Cuneo). The vineyard faces southwest and extends for about a hectare.
Harvesting: Beginning of October.
Winemaking: The winemaking process embraces traditional techniques, utilizing an extended maceration period. Fermentation is carried out using wild yeast for up to 30 days, at ambient temperature in stainless steel vats, with regular remontage to break up the submerged cap. This allows the wine to fully express its unique characteristics. The wine is then transferred to Slavonian oak barrels of medium capacity (30-50hl) after the natural clarification process, where it undergoes refinement for approximately 6 months. The wine is then aged in bottle before release, ensuring it reaches its full potential. To preserve the wine's inherent taste and aroma, no filtration or stabilization is performed, resulting in a possible thin sediment, therefore decanting is recommended.Alcohol content: About 14°.
Notes: The wine presents a complex and delicate aroma of blackberry and plum, with subtle hints of spices. On the palate, it is full-bodied and persistent, with a strong character that asserts itself with a harmonious balance of fruit and spices, creating a memorable wine.
LANGHE NEBBIOLO
Appellation: Langhe Nebbiolo DOC
Grape variety: 100% Nebbiolo.
Harvesting: Mid-October.
Winemaking: The winemaking process embraces traditional techniques, utilizing an extended maceration period. Fermentation is carried out using wild yeast for up to 30 days, at ambient temperature in stainless steel vats, with regular remontage to break up the submerged cap. The wine is then aged for approximately 24 months in Slavonian oak barrels of medium capacity (30-50hl) after the natural clarification process. To allow the wine to fully express its unique characteristics and to overcome the "bottle shock" it is aged for an additional 24 months in bottle before release. To preserve the wine's inherent taste and aroma, no filtration or stabilization is performed, resulting in a wine that is true to its origin.
Alcohol content: About 15°.
Notes: The wine boasts a concentrated aroma of ripe cherry and meaty notes, that is both intense and alluring. On the palate, the rich and delicious tannins provide a lovely texture to the long finish, where the cherry and plum notes from the aroma come through, providing a harmonious balance between the aroma and taste. A true pleasure for the senses.
BARBARESCO RISERVA "Vigna Montesommo"
Appellation: Barbaresco Riserva DOCG
Grape variety: 100% Nebbiolo.
Vineyard of origin: “Montesommo” vineyard, facing Bordini area in the municipality of Neive (Cuneo). The vineyard was planted in 1970 with Lampia Nebbiolo clones; it faces southwest and extends for about a hectare and a half.
Harvesting: Late October.
Winemaking: Traditional extended maceration. Fermentation on wild yeast takes up to 30 days, at room temperature and in steel vats, with remontage to break up the submerged cap.
Ageing: Refinement lasts for about 24 months in Slavonian oak barrels of medium capacity (30-50hl), after the natural clarification. It then continues for at least about another 24 months in bottle, before commercialization. The wine is neither filtered nor fined; a thin sediment is possible and decanting is recommended.
Alcohol content: About 14°.
Notes: Intense, ample and persistent, with notes of faded violet and tobacco. Full-bodied and harmonious, with hints of plum, walnut husk and wild berries.
BAROLO RISERVA "Vigna della Serra"
Appellation: Barolo Riserva DOCG
Grape variety: 100% Nebbiolo.
Vineyard of origin: “Serra” vineyard, in the Perno area in the municipality of Monforte d'Alba (Cuneo). The vineyard faces southeast and extends for about a hectare.
Harvesting: Late October, when fully ripe.
Winemaking: Traditional extended maceration. Fermentation on wild yeast takes up to 30 days, at room temperature and in steel vats, with remontage to break up the submerged cap.
Aging: After the natural clarification, refinement lasts for about 24 months in Slavonian oak barrels of medium capacity (30-50hl). The wine is then bottled and continues ageing for more than 24 months before commercialization. The wine is neither filtered nor fined; a thin sediment is possible and decanting is recommended.
Alcohol content: About 14°.
Notes: Undergrowth, definitely intense. Full-bodied, elegant with integrated and smooth tannins, black berries, with long finish.
