One variety, one vineyard, one identity: with Sullavìa, the Bava family introduces its single-vineyard Pinot Noir—an authentic, contemporary wine.
The Launch: Bava unveils its first Pinot Nero
Sullavìa 2024, the first vintage of this Piemonte DOC Pinot Nero from a single vineyard, has just been unveiled. This debut stems from years of observing the land, a deep bond with the vineyard, and the desire to engage with one of the world’s most demanding and fascinating grape varieties.
The name Sullavìa evokes a precise geographical reference: the “via” is the road from Agliano to Crena, dividing the vineyards of Pianoalto. On the right, rows of Barbera; on the left, Pinot Noir. A physical boundary that becomes a wine identity.
This choice was also guided by a specific emotion, as Paolo Bava, winemaker and co-owner, explains: “A deep respect for the old Barbera vineyard that welcomed us when we arrived in the 1990s at Pianoalto. A bond that led us to wait, allowing time to show us the right moment to plant a new vineyard on this land.”
Pinot Nero grapes: the most challenging (and most fascinating) variety.
Speaking of Pinot Noir means referring to one of the most complex and celebrated grape varieties in the world: a delicate grape with small berries and thin skins that requires careful vineyard work, well-drained soils, favorable exposures, and precision in the cellar.
Its cultivation in Monferrato is still uncommon, which makes it all the more interesting.
Like great native Piedmontese varieties such as Nebbiolo and Barbera, when Pinot Noir meets a suitable terroir, in this case that of Agliano, it transforms into something unique and personal. This is exactly what Sullavìa aims to express.
The Vine
Sullavìa Pinot Noir originates from a hillside site in the Bricco Roche cru, in Agliano Terme, at 235 meters above sea level. Where Barbera once grew, Pinot Noir was planted after careful consideration. The soil consists of soft clay, is well-drained, and contains a good proportion of silt, with a structure that enhances minerality and limits vine vigor.
Planting density is 4,500 vines per hectare, with deliberately low yields of around 6,500 kg per hectare, a quality-driven choice reflected in the wine.
In Burgundy, it is said that a good Pinot Noir must “speak its terroir,” and Sullavìa does so convincingly.
The Vinification
The grapes are hand-harvested and cold-fermented in stainless steel, with maceration on the skins carefully calibrated to extract color without excessive tannin, preserving elegance, lightness, and varietal purity.
Aging
Aging takes place on fine lees for eight to nine months, with periodic bâtonnage, and without the use of barrique or tonneau. This is a deliberate decision not to use wood, in order to avoid overshadowing the wine’s character.
Bottle aging continues for a further four to five months before release, preserving freshness and vitality while allowing for interesting evolution.
Sullavìa Pinot Nero Piemonte: Characteristics in the glass
Sullavìa is built around three key words: fruit, freshness, drinkability.
In the glass, Sullavìa appears as a bright, translucent red. On the nose, it opens with floral notes of rose and violet that give way to fresh cherry, raspberry, and pomegranate, accompanied by a subtle mineral nuance that recalls the vineyard soil.
On the palate, it is harmonious, with silky tannins and a fresh, precise finish, with an alcohol content of 13.5% vol. It is a wine that retains character despite its immediacy: what the nose promises, the palate delivers with coherence and lift.
Pinot Nero: Serving suggestions
Pinot Noir is best served at cooler temperatures than most red wines, ideally between 14 and 16°C. Serving it too warm diminishes its freshness and alters its aromatic profile, pushing it toward notes that do not enhance its elegance. It is best brought to the table slightly chilled and allowed to open in the glass.
On warm summer days, it can even be served a bit cooler, around 13°C, as a refreshing red to be enjoyed with ease.
Pinot Nero: Food Pairings
Thanks to its freshness, moderate tannins, and balanced acidity, Pinot Noir offers great versatility at the table. It pairs naturally with traditional Piedmontese first courses such as tajarin or agnolotti with butter and white truffle, as well as with white meats, lamb, and game.
It also complements cheeses, from soft fresh robiola and Roccaverano DOP to semi-aged varieties like Raschera, Toma piemontese, or a young Castelmagno, and performs equally well with vegetable dishes.
Experience Sullavìa: taste it and buy it at the Bava winery.
Sullavìa is an invitation to discover a territory, a family, and a vineyard-centered philosophy. Sullavìa 2024 is available for direct purchase at the Bava wine shop, with a first production limited to 4,000 bottles. The Bava winery in Cocconato d’Asti also welcomes visitors for guided tours and tastings, offering the opportunity to meet the family and experience Sullavìa at its source.