# Tre Confini (2015)

- **Producer:** Torraccia del Piantavigna
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €13
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** red plum, red cherry, black cherry, black plum, cedar, cloves, vanilla, leather, dried fruit, tobacco, earth

## About this wine

Tre Confini is a Nebbiolo-based red wine from the Colline Novaresi DOC in Piedmont, Italy, produced by Torraccia del Piantavigna. The 2015 vintage is part of the producer's effort to create a Nebbiolo that is approachable for earlier consumption while still reflecting the typicity of the region. The name 'Tre Confini' (Three Borders) symbolizes the winery's ambition to unite three distinct production zones within Upper Piedmont. Torraccia del Piantavigna is a family estate with roots in Nebbiolo cultivation dating back to the late 1970s, situated in Alto Piemonte, an area with a rich winemaking heritage.

## Interesting facts

- The name 'Tre Confini' signifies the producer's aim to connect three key production areas of Upper Piedmont.
- This Nebbiolo is intentionally crafted for more immediate drinking, diverging from the long-aging stereotype.
- The estate's vineyards are located in the foothills of Monte Rosa.
- Torraccia del Piantavigna emphasizes eco-compatible cultivation practices.

## Food pairing

The wine's medium+ body and firm tannins are well-suited to complement the protein and fat in richer meat dishes, preventing the wine from being overpowered. Its acidity helps to cut through richness, cleansing the palate. Earthy notes often found in Nebbiolo can harmonize with mushroom or truffle flavors.

## Wine making process

The winemaking process for Tre Confini involves traditional vinification with extended maceration on the skins, followed by malolactic fermentation. Fermentation occurs in temperature-controlled stainless steel tanks. The wine is then aged for at least six months in a combination of large Slavonian oak and medium French Allier oak barrels, followed by a minimum of four months in bottle before release. Harvest is manual, carried out in small crates in early October.