Lessona San Sebastiano allo Zoppo
Wine name:Lessona San Sebastiano allo Zoppo
Zone:northern Piedmont, commune of Lessona
Vineyard extension (hectares):1.5
Blend:85% Nebbiolo 15% Vespolina
Vineyard age (year of planting):Nebbiolo 1940 Vespolina 1940
Soil Type:soils with an acid pH made up of orange yellow sand of marine origin
Altitude:330 meters above sea level
Colour:deep red with slight garnet reflections
Nose:complex, at first with leather notes that subsequently get integrated with mint, black pepper. coffee and tobacco notes
Flavour:powerful and fresh structure, a wine suitable for long ageing
Average no. bottles/year:2,600
The hill, where the vineyard stands, has been planted with vines since 1436. The vineyard is in the highest part of Lessona.
Vine training system: guyot. Harvest: during the first 15 days of October.
Vinification and ageing
The clusters are destemmed and crushed. Alcoholic fermentation and maceration with the skins in steel with pumping over of the must and delestage for 25 days. Malolactic fermentation in wood during the following spring. The wine matures for 24 months in large Slavonian oak casks (capacity 25 hectolitres) and for 12 months in Allier oak tonneaux.
Address: Via 4 Novembre 130, 13853 Lessona (Biella)
Year of establishment:1671
Total annual production:75000
Total vineyard extension (hectares):23
Planted varietals and extension (hectares):1.5ha Barbera 0.7ha Cabernet sauvignon 1.5ha Croatina 0.6ha Erbaluce 10ha Nebbiolo 0.5ha riesling renano 1.2ha Vespolina
Vine training system:
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:integrated/sustainable
Harvest period:mid September - mid October
The estate is located in northern Piedmont, right at the foot of the Alps of Biella. It is owned by the Sella family, a very old and important Italian family of textile industrialists. The first vineyards were purchased in Lessona by Comino Sella in 1671. It seems that there was a vineyard in 1436 where the most important cru of the estate, vigneto dello Zoppo, now stands.
Marco Rizzetti, member of the Sella family, runs the estate together with the talented agronomist and oenologist Paolo Benassi. Marco’s aim is to manage Tenuta Sella with the maximum respect of tradition and to re-establish the importance of this terroir. Paolo has worked for many years as supervisor of the wine maker team of one of the largest estates in Montalcino and has been working at Tenuta Sella since 2013.
The vineyard extension is now 23 hectares within the area of four appellations: Lessona DOC, Bramaterra DOC, Coste della Sesia DOC and Piemonte DOC (which is the regional appellation). Wines under all these appellations are produced for a total of approximately 75,000 bottles/year.
This is a very rainy zone, as the Alps form a barrier against the weather fronts of the Atlantic, the soils vary from sandy soils of marine origin to soils that originate from the disintegration of porphyry. These are acid red soils rich in iron and in microelements which give an evident minerality to the wines.
Lessona was one of the most important viticulture areas of Italy at the beginning of 1900s with an extension of 40,000 hectares. Now there are only 20 hectares of vineyards in Lessona.
The main grape variety in the blend of the wines of Lessona and Bramaterra is Nebbiolo of the “Spanna” biotype. The other varieties that go in the blend are Croatina and Vespolina (Bramaterra) and Vespolina (Lessona).
Low impact viticulture is carried out: grass cover on the aisles is a necessity here due to the rain, no insecticides are used. All the vineyards are in a very natural setting.
Although the vineyard extension is not great, harvest takes more than a month, as the grapes of each single vineyard and parcel are picked and vinified separately.
The cellar is in an old silk factory (another industry that was very important together with wool textiles), it is partly underground and the equipment is very modern.
The wine production philosophy is to continue tradition together with the modern know-how. And the main effort is to enhance the character of each vineyard.