Vineyard: Nobius is made exclusively from Nebbiolo grapes from the E-SE-facing cru Palmé in the Vianoce locality of Agliano Terme. The Nebbiolo was grafted onto old rootstock in 2003, and the first commercial production vintage was 2009.
Orientation: E-SE facing.
Soil: The soil in Palmé is chalky-sandy topsoil with chalk—rich clay underneath. It is a hilltop vineyard, and very well-drained. No synthetic crop protection or fertilizers have ever been used in this vineyard.
Viticulture: Nobius, like all Ezio T.'s wines, is hand-harvested in small baskets.
Vinification: The grapes are then de-stalked and fermented without any addition (no sulphur, no yeast) in stainless steel tanks. The 2010 Nobius was vinified like a traditional Barolo wine, with 45 days skin contact. Malolactic fermentation was spontaneous, and occurred in the spring/summer after harvest. Nothing has been added to the wine except minimal amounts of sulphur at bottling, and the wine is not clarified nor filtered.
Aging: After fermentation, the wine is moved to oak casks (Slavonian oak, untested app. 1500 litres) for min. 3 years maturation. The 2010 vintage was 3 years in oak, bottled in Autumn 2013, and released for sale in the Autumn 2014. The wine was not moved before final assembly and stabilization before bottling.
Notes: Ezio T. was one of the first producers in the Asti area to bottle wines for sale under their own name - their original bottling ID code was AT-1. The company is now managed by Ezio Trinchero, who in the 1990's transformed the agriculture and vinification of the winery to strict natural guidelines: only copper and sulphur are used for crop protection, and no addition is made to must or wine at all, except minimal amounts of sulphites at bottling. No wine is clarified or filtered. At the same time, the vineyard area managed by the property was reduced from over 60 ha to app. 13 ha, and wines were no longer released until they are ready for consumption, in some cases up to 10 years from vintage.
The 2010 Nobius is 100% Nebbiolo that was grafted onto rootstock in 2003. The Nobius brings together the aromatic top notes of Nebbiolo with the deep, bass notes that are typical of the estate's Barberas. Smoke, tar, cedar and licorice meld into the vertical, powerful finish. Stylistically, the Nobius is very much inline with the estate's other wines in that it emphasizes power and intensity, with lovely tertiary complexity and less in the way of freshness.