The selection from the Bricco San Pietro

The Riserva is made only when the vintage deserves it. The same old vines of our cru, the same winemaking in a Slavonian oak vat, but twice the time — 32 months in tonneaux and two and a half years in bottle before it leaves the cellar.

How we make it

Time is the main ingredient

Fermentation and maceration of about 25 days in a 25-hectolitre Slavonian oak vat, punch-downs by hand. Then almost five years between wood and bottle.

The cap of skins in the vat — 25 days on the skins
In the Slavonian oak vat, 3 pump-overs and 3 punch-downs by hand every day (27–29 °C).

A French oak tonneau in the cellar — 32 months in tonneaux
French oak, and the time to build depth without covering the Nebbiolo.

Cages of bottles ageing in the cellar — 2 and a half years in bottle
The Riserva is released only when it’s ready. And only in the best vintages.

Technical sheet

From the vine to the bottle

Grape: 100% Nebbiolo
MGA: Bricco San Pietro
Certification: Grapes from SQNPI-certified vineyards — integrated production, audited every year by an independent body. The mark appears on the label from the 2024 vintage, on sale in a few years.
Training: Guyot-trained vines
Harvest: Second or third week of October
Winemaking: Fermentation and maceration of ~25 days in a 25 hL Slavonian oak vat, 3 pump-overs and 3 punch-downs by hand every day (27–29 °C)
Ageing: 32 months in French oak tonneaux and 2 years and 6 months in bottle
Food pairing: Aged cheese, red meat and game
Serving: 18–20 °C
Packaging: 6-bottle case, bottles lying flat
Closure: Diam 30 cork, guaranteed TCA-free
Note: Made only in the best vintages

Download the PDF sheet

Are you an importer, distributor or wine merchant? In the trade & export area you’ll find all the technical sheets, logistics data and a direct contact.

Limited quantities

Ask us about availability and vintage

The Riserva comes and goes: some vintages it doesn’t exist, others it sells out fast. Write to us to find out what’s in the cellar, or come and taste it in person.

Ask about availability Book a tasting

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