Francesco Brigatti, the winemaker himself, tells about this wine: Mötfrei is the dialectal name of the hill on whose slopes the grape variety that forms the base of this wine is grown.
The local dialect from the village of Suno indicates “Möt” as the translation of ‘hill’ and “Frei” as that of ‘Porcini Mushrooms’, hence the meaning.
This elegant single-varietal, Nebbiolo-based wine ages for 18 months in French oak tonneaux. The unique micro climate and the meticulous grape selection through the green harvest are crucial for giving character and structure to this wine.
Mötfrei is, however, never excessively full in body, showing instead a fine balance between floral, spicy and balsamic notes, which never overpower those given by the wooden vessel.
We recommend a serving temperature of around 18-20°C and to uncork the bottle some time before consumption.
Our choice to elevate this wine in tonneaux rather than using the classic medium-big sized barrel is deliberate and shows the incredible versatility of our Nebbiolos. Our Mötfrei offers a unique sensorial experience that combines a great mineral print with sweeter secondary aromas given by a smaller oak vessel.”
Colour: ruby
Variety: 100% Nebbiolo
Profile: Alto Piemonte is an ancient territory that exudes history, culture and traditions. It stretches across four the provinces of Biella, Vercelli, Novara and Verbano-Cusio-Ossola, displaying landscapes of unparalleled beauty, including the iconic Monte Rosa, quintessence of our Alps, in the backdrop. Although still little known, these lands have all the microelements and climate needed to make the grapes we grow noble and our wines extraordinarily elegant and age-worthy. THE TERROIR The portion of the hills in the Novara province where the Nebbiolo grapes for our Mötfrei are grown are of glacial origin and formed by fluvial-alluvial sediments rich in sand and relatively acidic. Mötfrei means “Hill of Porcini Mushrooms”. Our South-West facing vineyard covers 2 acres.
100%
Vines age: 30 years
Planting density per acre: 1,600 vines
Yield per acre: 2,400 Kg
Harvest: early October
Vinification method: starting selection of the bunches in the vineyard, fermentation in stainless steel vessels with 15-day skin contact
Ageing: 18 months in French tonneaux with regular stirrings on the lees Refining: at least 6 months in bottle
Nose: cooked red fruits with hints of vanilla, cocoa and liquorice
Palate: full-bodied and well-structured with vigorous tannins and a pleasantly long finish
Pairing with: cold cuts and cured ham, grilled meat, soft and medium seasoned cheeses
Serving temperature: 18 °C
Alcoolpercentage: 13,5
