Valfaccenda - Vindabeive Rosso 2021 (1L)

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Producer	Valfaccenda
Country	Italy
Region	Piedmont
Varietal	Nebbiolo
Vintage	2021
Size	1L

Roero is undergoing an incredible renaissance, in some ways akin to what Alto Piemonte and Barbaresco have already undergone. Valfaccenda and a small handful of growers are leading the way in championing true wine of Roero that can sit proudly alongside Langhe counterparts.

In 2010, Luca Faccenda and his wife Carolina Roggero reclaimed old family Arneis and Nebbiolo vines situated in primary sites within the renowned commune, Canale. Luca’s family land is characterized by steep hillsides and sandy/calcareous soil that is ideal for Nebbiolo and Arneis.

Luca and Carolina epitomize a true salt of the earth, no frills approach that lays bare the true character of their land. Farming is natural and cellar work utilizes indigenous yeasts, long maceration with whole cluster inclusion, and cement tanks and old barrels…it’s enough to make wine geeks salivate. While most Roero growers try to “engineer” wines that they believe will garner high scores and gain critical acclaim, Valfaccenda is taking an opposite approach that yields true reference point Italian wines telling a forgotten story of the dense forests and steep hillsides of this ancient land.

Wines of Valfaccenda are full of pedigree, soaring aromatics, tension, and a downright pretty nature that has resulted in Valfaccenda’s meteoric rise in the last decade.

This is true Nebbiolo and Arneis, and the way forward for an entire region.

Wine Notes: This is their picnic wine for drinking immediately. It comes from all the young vineyards plus some fruit from some “fresh” exposures in the old vineyards. Steep slopes, sandy/clay soils, and mostly east-facing. Super easy winemaking: 60% is destemmed and whole berry and 40% is whole clusters. They do a 4-5 day carbonic maceration with 3 pumpovers in total in steel. Then they press in the basket press, the wine finishes fermentation in neutral barrel, they rack a couple of times before and after malo and then bottle in November with some residual gas from fermentation to protect the wine since no SO2 is added.