Meaning 'cluster,' Togliana's 'L’Arsin' is a classically-styled Carema, made from 100% Nebbiolo from the various small estate owned parcels. The fermentation is carried out with native yeasts in stainless steel tanks. Aging takes place in large French oak casks (1,000L) for 15 months, plus in stainless steel for 2 months before release. A classic alpine Nebbiolo, juicy, vibrant and loaded with small berry aromas, followed by wild herbs and forest floor. Fine tannins and the typical mineral backbone of Carema close on the finish. 2000 bottles made.
Carema, nestled at the foothills of the Alps north of Torino, on the border of Piemonte and Val d’Aosta, stands out among the northern areas of Nebbiolo production for its unique vineyards, which were painstakingly carved into the mountain slopes. These terraces, constructed by the Romans on steep morainic soils, are supported by dry stone walls, with pergolas called topia made from granite and wood. Originally, these terraces were designed for strategic purposes to protect the valley from Gaulish threats. In Carema, soil are primarily sandy, with a high content of gneiss rocks of glacial origin. Combined with the peculiar alpine weather and high altitude, this allows for mineral-driven Nebbiolos of unprecedented balance and aromatic detail. Less than 20 hectares (50 acres) of vineyards are currently farmed in what is considered one of the smallest and most heroic appellations in Italy.
Togliana is a tiny winery, located in the heart of Carema, owned and run by Achille Milanesio, whose family has cultivated grapes for their nursery business for generations. The Milanesio family owns several small parcels scattered around the Carema appellation, all planted with a massal selection of the local Nebbiolo clone, called Picotendro by the locals. For the Milanesio family, winemaking on these challenging terraces has always been a labor of love, with wine serving as a natural reward. Producing Carema wasn't initially viewed as a viable commercial venture, in fact Achille’s father primarily produced wines for his personal consumption, but in recent years Achille joined a handful of new winegrowers in what is nothing less than a rebirth for an historical, and yet almost forgone, appellation. Farming is organic, and winemaking minimal, in order to allow the grapes to express the uniqueness of these vineyards without filters.