Once covered by the sea, the sandy-limy-clay soil of Pliocene origin is very rich in fossil shells.
Grapes are hand-picked and meticulous sorted. Only indigenous yeasts are used for both the alcoholic and malo-lactic fermentations. Aged for several months prior to release.
Nambrot has rich and concentrated notes of blackberries, cassis and red fruits, fine tannins, and a savory finish.
- First produced in 1996, Nambrot is named after the founder of the Venerosi family, who lived in 830 AD.
- Created to embody the best expression of the warmth, character and personality of the estate’s terroir.
- Certified organic with biodynamic practices