Region and Vineyards
The Langhe sits in southern Piedmont, a patchwork of rolling hills where calcareous marls and sands shape Nebbiolo's perfume and structure. Monforte d'Alba is one of Barolo's most powerful communes; within it, Bussia is a historic area whose altitude, exposures and marl-rich soils yield wines combining intensity with a firm, mineral spine.
Il Favot is drawn from different vineyards in Bussia planted to Nebbiolo's Michet and Lampia biotypes. The sites are younger by design—periodically replanted, with a maximum vine age of about 15 years—bringing bright fruit tones and a softer tannic profile. Hand-harvested around mid-October, the grapes carry ample phenolic ripeness while retaining freshness, translating into aromatic purity and fine, sandy tannins in the glass.
Winemaking
Il Favot is 100% Nebbiolo (Michet and Lampia). Fermentation is traditional and deliberately short to privilege color and fragrance over heavy extraction: the must remains on the skins for 6-8 days in stainless-steel vats at 24-26 °C. This curtailed maceration yields a vividly colored wine with moderated tannins and notable softness, without sacrificing varietal definition.
After a few months in stainless steel with rackings, the new wine spends a few months in oak casks before bottling. The measured oak touch polishes texture and frames red-berry fruit with subtle vanilla and sweet spice, setting Il Favot apart from the estate's Barolo while preserving Bussia's signature clarity. (Younger-vine sourcing and short maceration are central to the cuvée's supple style.)
Tasting Notes
- Color: Brilliant ruby with youthful purple edges; clear, vivid hue typical of short-maceration Nebbiolo.
- Aroma: Redcurrant, strawberry and cherry, hints of brushwood and rose, with a touch of vanilla and balsamic lift.
- Palate: Medium-bodied and creamy in feel; fine, sandy tannins support a core of red berries and blood orange. Fresh acidity drives a precise, sapid finish with gentle spice and mineral resonance.
Did you know?
Il Favot is intentionally sourced from recently replanted Bussia parcels—vines capped at roughly 15 years—and crafted with 6-8 days of skin contact to emphasize color and silkiness over heft. It offers a "younger-vine" counterpoint to the estate's structured Barolos.
Wine Pairing Ideas
- Vitello tonnato: the wine's bright acidity and gentle tannins refresh the dish's creamy texture and delicate veal flavors.
- Tajarin al ragù bianco: savory poultry-pork ragù mirrors Nebbiolo's subtle spice and balsamic notes without overpowering its finesse.
- Porcini risotto: umami depth and creamy starch highlight the wine's red-fruit core and mineral line.
- Roast chicken with herbs: aromatic herbs bridge to Nebbiolo's floral-spicy profile; moderate tannins suit lean, tender meat.
