{"title":"Principiano","description":"\u003cp\u003eFerdinando Principiano is the kind of winemaker who buys forests to protect migratory birds and digs ponds at the foot of his best vineyards to support ecosystems most producers would never think to consider. At his estate in Monforte d'Alba and Serralunga, farming is not a means to an end--it is the practice, the philosophy, and the reason every bottle of Barolo he makes tastes the way it does.\u003c\/p\u003e\u003cp\u003eThe Principiano family has cultivated vines in the Langhe hills since the mid-18th century. Ferdinando's grandparents and parents were farmers, and he grew up working the land alongside them. After completing his studies at the oenological school in Alba, he founded his own estate in 1993 with 7 hectares inherited from his father and grandfather. In the early 2000s, dissatisfied with conventional practices, he converted entirely to organic farming and began developing his own approach to biodiversity stewardship that goes well beyond standard certification requirements. Today he farms 21 hectares across several of Barolo's most prestigious crus.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/principiano\"\u003ePrincipiano producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"barolo-principiano-nebbiolo-piedmont-italy-red-wine","title":"Principiano Barolo 2012","description":"\u003cp\u003eThis Barolo comes from the Ravera di Monforte MGA, a 0.6-hectare parcel at roughly 400 meters elevation on the southernmost edge of Monforte d'Alba, just at the border with Serralunga. The vineyard sits on Serravallian soils dominated by limestone with some clay and sand. The vines are approximately 80 years old and planted to the Nebbiolo Michet clone, a smaller-berried, more aromatic selection that gives the site its intensity and color depth.\u003c\/p\u003e\u003cp\u003eFerdinando Principiano farms without herbicides or synthetic treatments, using copper and sulfur only when necessary. Fermentation happens with indigenous yeasts and no added sulfur. The wine rests for 24 months in large oak botti before bottling. Only around 2,000 bottles are produced from this single parcel each vintage.\u003c\/p\u003e\u003cp\u003eThe 2012 vintage in Barolo produced wines of firm structure and good aromatic definition. At over a decade of age, this bottle has had time to integrate its tannins while the Michet clone's perfume comes forward. Expect dried roses, Marasca cherry, truffle, tobacco, and a minty balsamic thread on the finish. The acidity remains lively and the tannins, while firm, are resolved.\u003c\/p\u003e\u003cp\u003eBarolo DOCG requires 100% Nebbiolo and a minimum of 38 months aging before release, of which at least 18 must be in oak. Principiano exceeds these minimums. This is a wine built to age but increasingly expressive now with 30 to 60 minutes of decanting.\u003c\/p\u003e","brand":"Principiano","offers":[{"title":"Default Title","offer_id":13785272614967,"sku":"RAVEBARO12C","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/barolo-principiano-nebbiolo-piedmont-italy-red-wine.jpg?v=1780663680"}],"url":"https:\/\/primalwine.com\/collections\/principiano.oembed","provider":"Primal Wine","version":"1.0","type":"link"}