Francesco Brigatti, the winemaker himself talks about this wine:
Mötziflon is the dialectal name of the hill on which the grapes that form the basis of this wine are grown. The local dialect from the village of Suno gives "Möt" as the translation of "hill" and "Ziflon" as that of "Robin" or "songbird," hence the meaning.
Based on a blend of Nebbiolo (85%) Vespolina (10%) and Uva Rara (5%) grapes, this wine is aged for 20 months in traditional oak barrels of Slavonia. The austere tannin-based structure and precise acidity are the characteristics that really distinguish the Nebbiolo wines of Alto Piedmont and make them increasingly complex and elegant over the years.
We suggest serving Mötziflon at a temperature of 18/20° C and uncorking the bottle some time before consumption.
"Maturation in wood makes the flavors more complex and helps soften the tannins, this ultimately creates an overall, very pleasant balance between all components. Mötziflon is our flagship wine with an extraordinary combination of spicy notes from the Vespolina and acidity from the native Uva Rara.
Color: medium ruby
Composition: Nebbiolo 85%, Vespolina 10%, Uva Rara 5
Profile: Alto Piedmont is an ancient region that exudes history, culture and traditions. It spans four provinces Biella, Vercelli, Novara and Verbano-Cusio-Ossola, with landscapes of unparalleled beauty, including the iconic Monte Rosa, the quintessence of our Alps, in the background. Although still little known, these lands have all the microelements and climate necessary to make the grapes we grow noble and our wines extraordinarily elegant and age-worthy. The part of the hills in the province of Novara where the Nebbiolo grapes for our Mötziflon are grown are of glacial origin and are formed by fluvial-alluvial sediments rich in loam and relatively acidic. Mötziflon means "Robin Hill." Our west-facing vineyard covers 5 hectares.
Nose: mainly on red berries, violets and licorice
Palate: medium plus body and well structured, good balance between smooth tannins and acidity
Pairing: meat-based starters, grilled meats, medium and blue cheeses
Serving temperature: 18 °C
Age of vines: 30 years
Planting density per hectare: 1,600 vines
Yield per hectare: 2,800 Kg
Harvest: early October
Vinification method: initial selection of bunches in the vineyard, fermentation in inert vessels (steel and concrete) with a 15-day skin-contact maceration
Aging: 20 months in 30-hectolitre oak barrels
Refinement: at least 6 months in the bottle
More about the producer: Francesco Brigatti
