Azienda Agricola Ioppa was established in 1852 in the village of Romagnano Sesia, on the banks of the Sesia River. With a stunning view of Mount Rosa from the winery, it's almost impossible to forget that the Alps play a major role in the climate and soils that make Ghemme one of the most unique terroirs in Italy.

The wines of Ioppa are made traditionally with long macerations, light extractions and aged in large cask. They capture the floral side of Nebbiolo and Vespolina.

Vespolina is often used as a blending grape to soften Nebbiolo so we were really excited to see that Ioppa is proud enough of their fruit to bottle it on its own. It's a great contrast to their Nebbiolo Colline Novaresi as it's fermented and aged similarly. It ferments with natural yeast in stainless steel and macerates for 7 to 10 days before being aged entirely in stainless steel.