Sorelle de Nicola Feyles Langhe Nebbiolo
WHY WE LOVE IT
- This is a second wine made from declassified fruit in the Barolo and Barbaresco vineyards.
- This wine aged for 5 years before being released into the market.
Varietal Composition: 100% Nebbiolo
Elaboration: Traditional extended maceration. Fermentation on wild yeast lasts up to 30 days, at room temperature and in steel vats, with remontage (pump-over) to break up the submerged cap. The wine then stays for about 24 months in Slavonian oak barrels of medium capacity (30-50hl), after the natural clarification. It stays at least another 24 -36 months in bottle, in order to overcome the “bottle shock”. The wine is neither filtered nor stabilized.
Tasting Notes: Ruby red, bright but not deep, with orange tints. Concentrated, with ripe cherry and meaty notes. The tannins are rich and delicious giving a lovely texture to the long finish with cherry and plum.
Sorelle de Nicola Feyles is unlike any winery we’ve ever visited. The story has it that this compound served as a slaughterhouse in days gone by. You wouldn’t guess so now, as there are probably sixty concrete vats scattered outside, of various shapes and sizes, all well-weathered, under a tin roof with thousands of rust holes that pepper the place with pin-sized, almost star-like beams of sunlight. Things are plenty messy but not what we’d call “dirty.” Walk inside a small building to the left and you are greeted with a humble but modern bottling line, shiny and clean to Thomas Keller standards, and somewhat inexplicably you run into four massive, fairly new, Slavonian oak casks.
Proprietor Antonio de Nicola himself has enviable energy for a man in his mid-eighties. They say intention brings longeivity, and Antiono has single handedly taken care of all the estate’s winemaking for the last 56 years. Antonio produces two Baroli, both Cru bottlings from six acre plots – Perno in Monforte and Sottocastello in Novello, with an indication of the specific plot within each Cru. The same holds true for Barbaresco – Five acres of holdings are farmed, from plots in Montesommo and Borgese, both in Neive. His outstanding Langhe Nebbiolo is actually a second wine made from declassified fruit in the Barolo and Barbaresco vineyards. Barbera and Dolcetto come from the same part of Perno as the Barolo. With Antonio and what he is doing at Feyles, we are looking at an estate in its prime.