Nino Costa, Piedmont

Nino Costa, Piedmont

Founded by the Costa family in 1851, this 7-hectare estate lies on a hilltop overlooking the village of Montá, to the west of the Tanaro River. This is the heart of the Roero, characterized by small, interweaving hills, yellow-ochre sandy soils full of marine fossils, and densely wooded areas dotted with vineyards. Winemaker Alessandro Costa cultivates the primary varieties of the Roero and the Langhe: Arneis, Nebbiolo, Favorita, and Brachetto; parents Nino and Gemma run the Azienda. All of the vineyards at the Costa estate are located within 1 mile from the newly built facility, an important factor in preserving the health of the grapes during harvest. They have adopted organic methods, using natural fertilizers, and no herbicides.

The Wines

Arneis

From 16 year old vineyards situated in Montà and Canale at an altitude of 280-320 meters above sea level. The soils are very sandy and the sites are South facing. After a five day maceration in stainless steel, the free-run juice is clarified and fermented. Wine is aged on lees for six months with batonnage. Malolocatic fermentation is blocked at 50%

Roero

From 25 year old vines planted in the prestigious Roero cru of Medic at 290 meters above sea level. Soils are calcareous and rich in clay, and the exposition is South and South-East. Fermentation in stainless steel, macerated on skins for 13 days. Malolocatic after racking. Aged for 30 months in tonneaux and six months in bottle prior to release.
Nino Costa Barbera front

Barbera d'Alba

From 30 year old vineyards situated in Montà at an altitude of 280-320 meters above sea level. Soils are calcareous and rich in clay, and the exposition is South facing. Eight day fermentation in stainless steel. After malolactic the wine is aged four months in steel and eight months in large oak casks.

Langhe Nebbiolo

Nebbiolo- From 30 year old vineyards situated in Montà at an altitude of 280-320 meters above sea level. The soils are very sandy and the sites are situated South-West. Maceration on skins for five days followed by a seven day vinification with the cap submerged. Malolactic after racking. Aged for five months in stainless steel and two months in bottle before release.