TENUTA IL NESPOLO

The strength of young people in the service of the territory

We are in Moasca, near Nizza Monferrato, in the heart of one of the Italian areas most suited to winemaking. Luca Amerio, the grandson of Giovanni, the man who started the tradition in the 1960s, runs the business. As often happens, the business started slowly, but it didn’t take long for Giovanni to make a name for himself, even in the neighboring territories. So it was that Luca’s grandfather Giovanni equipped himself with a truck to deliver his products directly door to door.

His great success also led to an increase in the area planted with vines and thus prompted a search for new staff. So it was that Luca’s father and uncle entered the business immediately after finishing their studies. It was a wise choice because, shortly after this, Luca’s grandfather handed them the reins of the company. What had been an all-around activity, as often happened in the past, moved from cattle breeding and some cultivation to concentrate on wine.

“As often happens, the business started slowly, but it didn’t take long for Giovanni to make a name for himself, even in the neighboring territories.”

In all these activities, Luca never sat in the background; he was always an active part of the family. One of the most vivid memories he still has is of driving a tractor when he was still a child. Thanks to attending the enological school of Alba, Luca became, in all respects, the head of Tenuta il Nespolo, a name that recalls the tree with the same name that grows at the entrance of the winery. It’s an identity that has changed and matured over the course of time, passing from a protagonist in the sale of bulk wine to a winery undergoing continuous evolution.

Twelve hectares are cultivated with native and local vines such as Barbera, Dolcetto, Favorita, Chardonnay, and Moscato. It’s an authentic winery that still has the old cement vats and barrels for aging the Nizza, for example. The Sangiovese is unusual here because it is a grape variety that is not found in this area but was planted by the grandfather Giovanni long ago. These grapes are now used in a project called Vino da Sete, formed by assembling traditional grapes with the less typical.

“Twelve hectares are cultivated with native and local vines such as Barbera, Dolcetto, Favorita, Chardonnay, and Moscato.”

Tenuta il Nespolo, thanks to Luca Amerio’s activities. This wine is part of the Aroma di un Territorio association. This was an idea born with the purpose of managing Moscato grapes by vinifying them when in the dry version. It is a path of control that results in the Escamotage wine. A few bottles a year of this unique wine are produced, also described in a book as Moscato: pane, burro e acciughe. Tenuta il Nespolo applies every enhancement to its strength, and the result can be seen in its products.