Serralunga d’Alba, June 2026 – Rivetto (link) presents Seshen, a new Nebbiolo rosé born from the work carried out both in the vineyard and in the cellar, as the natural evolution of an approach aimed at unlocking the full potential of the variety. A wine that offers a more immediate interpretation alongside the more structured expressions of Nebbiolo, while remaining deeply connected to the grape’s identity. The name Seshen derives from the ancient Egyptian word for the lotus flower, a symbol of rebirth, creation and transformation. It is a fitting reference to the idea behind this wine: exploring every potential expression of Nebbiolo and guiding it towards new forms without altering its intrinsic character.
The project stems from a dual objective: on one hand, the desire to create a more approachable Nebbiolo with lower alcohol; on the other, the decision not to waste a valuable portion of the raw material linked to the winery’s traditional method sparkling wine production, instead integrating it into a broader and more coherent production system. “That was really the starting point: on one side, the desire not to waste the second pressing from our Kaskal, a metodo classico where we use only the free-run juice,” explains Enrico Rivetto.
The rosé is built from two components. The first comes from the tips of Nebbiolo clusters, harvested in early September, when acidity is still particularly vibrant, and destined for the production of the Kaskal. From these, only the free-run juice – about 35–38% – is used for the sparkling wine. A further portion of must, roughly 20–30%, still retains freshness and acidity and becomes the base of the rosé.
The remaining part of the cluster continues its path in the vineyard, staying on the vine for several more weeks until full phenolic ripeness is reached. From this come the Nebbiolo and Barolo wines – completing a system where a single raw material takes on multiple forms. The second component comes from the saignée of grapes destined for Barolo, bringing a riper, more structured element. The result is a balance between two different moments of Nebbiolo: one tauter and more vertical, the other more evolved.
“It’s a wine that comes from two parts that wouldn’t normally be considered central, and that’s precisely why it matters,” says Rivetto. “Even what remains – skins and stems – is composted and, after about three years, returned to the vineyards as fertiliser. The beauty is that a single bunch can give rise to different wines, and what’s left goes back to the soil. It’s a process that builds over time.” The project takes shape within a way of working that has been established for several years – a biodynamic approach that brings together agronomy and cellar practices. It begins with a simple gesture – avoiding waste – and fits into a broader approach where each element of the process finds its own continuity while respecting its own identity. For the winery, this is a natural way of working, echoing what is now defined as circular economy.
“Making wine responsibly means making quality. It is not something extra – it should be the norm ,” Rivetto continues. “The way we work changes us and affects everything around us, so it has to be considered carefully. It also changes how you relate to the raw material – you become more aware, but also more direct and confident in your relationship with the grapes. There’s more trust. You really get to know the material and learn how to use it fully. Nebbiolo, in this sense, is a remarkably versatile grape – it can do many things, and it does them with its own style. Being able to work with it is something we don’t take for granted.” Within Rivetto’s work on Nebbiolo, Seshen adds a further layer. Stylistically, it retains a recognisable link to the grape while moving on a more agile register.
Aged exclusively in stainless steel and concrete for 6–7 months, it is conceived as a wine that naturally fits contemporary consumption moments. On the nose, notes of raspberry emerge alongside a vegetal component reminiscent of leafy greens; on the palate, it retains good structure supported by freshness.
“Even the strongest and most structured individuals, in order to be complete, need lightness and tenderness. This metaphor perfectly suits Nebbiolo and its rosé version. Bringing together two elements that would otherwise be set aside gives this wine a particular meaning. It’s an interpretation that invites you to look beyond certain assumptions and explore new possibilities.” concludes Enrico.
Produced in around 2,000 bottles, it will be available from June 1st, 2026, with an indicative retail price of around €17.
