AOC. Langhe (Piedmont), Italy - 100% Nebbiolo from vines around 40 years old in "Le Coste" and plots such as Boscareto in Monforte and Serralunga. Fermented with maceration in stainless steel using natural yeasts and aged for about 10 months in stainless steel tanks, resulting in a medium-bodied wine with a ruby red color, fruity and floral aromas, fresh and elegant, with a balanced finish. Ideal to accompany traditional Italian dishes and easy to drink when young, although it can age well for a few years. Recommended by The Sommelier.
FERDINANDO PRINCIPIANO LANGHE NEBBIOLO 2023
Ferdinando Principiano is an Italian winemaker from Piedmont, born and raised in the hills of Monforte d’Alba in the Langhe region, one of Italy’s most prestigious wine-growing areas. The Principiano winery has deep family roots, with his grandfather and father cultivating vines for generations, but it was Ferdinando who began bottling wine under his own name in 1993 after graduating from the Scuola Viticole Umberto I in Alba and completing apprenticeships with two legendary Barolo figures: Giacomo Conterno and Roberto Voerzio. These experiences gave him a solid technical foundation and a deep understanding of the different approaches to Nebbiolo and great Piedmontese wines.
In his early years as a winemaker, Principiano followed the dominant trends of the 1990s, crafting wines with greater extraction and structure, aiming for high scores from international critics. However, around 2003–2004, he had an epiphany: he observed that wines excessively “modified” to conform to trends or scores did not age well or reflect the character of the terroir. From that moment on, he began a radical transformation of his approach.
Since then, Ferdinando has practiced organic and biodynamic viticulture without formal certification, eliminating herbicides, synthetic chemicals, and fertilizers from his vineyards. Going beyond standard methods, he has promoted ecological landscape management, purchasing adjacent forests, creating ponds for migratory birds and wildlife, and fostering rich and balanced biodiversity around his plots. This approach transforms the hills of Nebbiolo and other varieties into a living ecosystem, not just fields.
In vineyard and winery practices, Principiano favors fermentations with indigenous yeasts, long macerations, and aging in large, old oak vats (botti) instead of new barrels, with minimal or no use of sulfur dioxide and no filtration. The goal is to produce wines that clearly express their origin—the Piedmont terroir—and a vibrant freshness, with more moderate alcohol levels and a mouthfeel that encourages drinking.
The Principiano estate now encompasses approximately 20–21 hectares spread across Monforte d’Alba, Serralunga d’Alba, and Alta Langa, with varied soils and microclimates that allow for the cultivation of Nebbiolo (for Barolo and Langhe Nebbiolo), Barbera, Dolcetto, Freisa, and even white varieties such as Timorasso and Slarina. Among the most outstanding crus are Ravera di Monforte—with old Nebbiolo vines planted on very steep slopes—and Boscareto in Serralunga, both prized for their complexity and distinctive character.
Principiano wines are distinguished by a balance between tradition and naturalness: their Barolo, in both Serralunga and Ravera versions, offers elegant textures and freshness, moving away from the heavy and excessive style of some modern productions. Their Langhe Nebbiolo, Barbera d’Alba, Dolcetto, and other reds are more approachable in their youth, without sacrificing identity and depth.
Ferdinando has maintained a humble, land-centered approach, avoiding excessive media exposure or constant participation in international wine fairs; he prefers to dedicate his time to the vineyards and the care of the landscape, with the vision of preserving the natural heritage for future generations and offering authentic, vibrant, and expressive wines that reflect the terroir of the Langhe.
