Profile of Luciano Sandrone

“I believe that Luciano straddles the divide between modern and traditional in a way that no one else does. He’s constantly experimenting,” says Alan Manley, who has been at the Sandrone winery since 2008. Built in 1998, the winery has a group of quite spacious modern buildings around a courtyard, with a workmanlike interior sunk into the hillside. Although there are vines immediately around the winery, “this is not our vineyard, this is a horrible place for Nebbiolo, but many people are planting Nebbiolo in north-facing vineyards where Dolcetto used to be grown.”

Sandrone1The Sandrone winey is located just off the main road north of Barolo

Luciano Sandrone does not come from a wine family, but went to agrarian school, then started working at traditional producers. In 1977 he put his life savings into buying a piece of land that he heard was for sale at Cannubi Boschis. The first vintage was made in 1978 in his mother’s garage, and was only 1473 bottles. Everything developed from the sale of these bottles, when he met a distributor in 1982 who bought them all, and continued to be his export agent for the next twenty years.

Additional vineyards were added every few years, and today Sandrone produces five wines, all from estate grapes (including a small proportion of rented vineyards): Dolcetto and Barbera d’Alba, the Nebbiolo d’Alba Valmaggiore (the vineyard is just north of Alba), Barolo le Vigne, and Barolo Cannubi Boschis. Le Vigne is a blend from four vineyards in Barolo (all the holdings except for Cannubi). “Luciano wanted to make a top blend in the classic tradition.” It’s been made since 1990, although at that time it came from only two vineyards, and sources have changed over the years.

Vinification is very particular here, in stainless steel, although Luciano is experimenting with two wood fermenters. Luciano is fanatical about ensuring not only that indigenous yeast are used, but that every lot is fermented specifically by its own yeast, so every piece of equipment is sterilized between loads of grapes. Fermentation is started by using a pied de cuve (some grapes are selected from the vineyard about a week before harvest and allowed to start fermentation to form a starter colony). Everything goes into 500 liter tonneaux, about 20% new—“we do not use barriques. Pumpover, punchdown, or delestage are used according to what Luciano decides is appropriate for the year; that’s why he straddles modernism and traditionalism.” About 20% of the oak is new for the Barolos. Every tonneau is tasted separately; there is no second wine, as anything not of sufficient quality is sold off in bulk.

Sandrone7Only 500 liter tonneaux are used for vinification

I suppose I would call Sandrone a modernist because the wines are so smooth and elegant, with tannins completely mastered. The hallmark of the house is the exceedingly fine structure of the wine. The Nebbiolo d’Alba Valmaggiore is light and fragrant, Le Vigne is slower to develop but makes an elegant, savory impression, and Cannubi Boschis has that silky sheen of the top Barolos with lovely aromatics.