Sapèl - Langhe DOC Nebbiolo

Sapel is a Piemontese dialect term meaning ‘the path that leads into the vines’. We chose it as the name for our first wine as this is our first step into the world of winemaking.

With so many years of personal experience, working both in the vines and in the cellars, we felt duty-bound to create a wine that represented our life-long passion, dedication and hard work. We decided to produce a Langhe Nebbiolo that fits our interpretation of tradition, a wine that is as pleasing to wine aficionados as it is to newcomers to the world of wine. It is a wine that promises to excite; the perfect accompaniment to the best of days.

In 2015, we began collaborating with a local winemaker and we have been involved in the entire winemaking process, both out in the vines and back in the cellar. Our work in the vines is done entirely by hand. We keep all treatments to an absolute minimum, but any we do have to give to protect the plants follow the rules of Organic Farming.

Our vinification process respects local tradition. The must remains in contact with the skins for around 15 days, and we use the “delestage” technique to gently extract phenolic compounds by oxygenating the pulp. Through this process we have been able to create a structured wine with big body that will have a long life in the bottle.The fresh aromas and distinctively round, soft tannins, make Sapèl an ideal accompaniment to all foods, from aperitivi to main courses. Every glass holds the promise of a unique experience, a taste that will remain both in the heart and the memory.

Tasting notes


bright ruby red, with elegant shades of orange.


great intensity and freshness, good balance between scents of undergrowth, of spices and of wood. Pleasing and inviting, it opens up into a sensation of mature red fruits.


elegant and complex, very balanced, denotes a mature tannin, soft and round, long, pleasing velvety finish.


16-18 °C


a well-structured wine suited to accompany all food. At its best when paired with dishes of red or white meat, or lightly-aged cheeses.


manual, with collection in small perforated crates.


pressing of grapes, fermentation in vertical stainless steel vats. Using the delestage process to gently extract phenolic compounds and oxygenate the pulp.


six months in 2,000 litre oak barrels .