Photo by Clay McLachlan, @the_accidental_italian 

WHAT'S IN THE BOTTLE

100% Nebbiolo from a unique high altitude vineyard in Piedmont's Alta Langa. The wine sees a classic treatment: destemmed and fermented in wooden vat with a long maceration (up to 50 days) and the ultra-traditional 'capo sommerso' method of submerging the grape skins in the juice for gentle extraction. Élevage is two years in large oak botti, and another two years in bottle prior to release – all for a very friendly and gracefully traditional expression of Nebbiolo.

WHO MAKES IT

@the_accidental_italian Clay McLachlan, a renowned wine and food photographer whose work has naturally embedded him in Piedmont's community of talented winemakers. About decade ago, he planted a hectare of Nebbiolo on the steep hill above his 17th century farmhouse, perched over Dogliani at 650m altitude. That number is significant here: Nebbiolo in the Langhe generally maxes out around 500m, and Clay picks his fruit about two weeks after Barolo has wrapped up. The fruit heads to Castiglione Faletto, where he makes this wine with the guidance (and cellar space) of his dear friend, Luca Roagna.

WHY WE LOVE IT

We'll drink anything that comes out of Luca's cellar ;) But seriously, we love to see a delicious, high quality bottle of Langhe from someone new. And this is an aromatic, gentle expression of cool-climate Nebbiolo that we'll reach for any day of the week.

HOW WE'RE DRINKING IT

Elevated pizza night. While you wait for the pizza to bake/arrive, make yourself really, really hungry by browsing Clay's Instagram.

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