BAROLO D.O.C.G
GEOGRAPHICAL LOCATION
These two Nebbiolo vines come from the vineyards in Novello and are between 350 -400 meters above sea level. The soil is marl and clay with good permeability and en excellent south exposure. The two Cru’s Ravera and Cerviano Merli make an excellent Barolo with the typical characteristics of these vineyards.
VINEYARDS AND PLANT
The vineyard is composed exclusively of Nebbiolo, with Italian cloning material (10 % Michet, 80% Lampia, 10% Rose ) The training system is Guyot with 4.700 vines per hectare. The vineyard is certified organic and the yield is 70hl per hectare.
TECHNOLOGICAL NOTE
Traditional vinification for 20 days at a controlled temperature of 30/35°C with several pump over’s during the day to optimize colour extraction. After a rest in stainless steel for 4 months the wine matures in French oak casks for 2 years, and then is left in the bottle in our underground cellar at a constant temperature of 16 °C until sold.
SENSORY CHARACTERISTICS
An intense ruby red colour with orange brick reflexes that become apparent after a few years of aging. On the nose evident red fruit, strawberries, cherries and black forest fruits. A little white pepper on the nose is evident, which is a characteristic of this specific area of Novello. Warm vanilla sensations in the mouth, red fruit, dry and soft with wrapping sweet tannins. Slightly spicy notes mingle with the red fruit making this wine uniquely elegant.
PAIRINGS
Excellent with red meats, and game, roasted meats and stews. An excellent meditation wine. After ageing this wine pairs remarkably with dark chocolate and chocolate puddings.
SERVING TEMPERATURE: 18-20°C.
BARBARESCO D.O.C.G.
2022
GEOGRAPHICAL LOCATION
This Barbaresco comes from the vineyard in Neive and is 350 meters above sea level. The soil is with marl calcareous with a South exposure.
VINEYARDS AND PLANT
The vineyard is composed exclusively od Nebbiolo , with Italian cloning material (Michet) The training system is Guyot with 5.100 vines per hectare.
TECHNOLOGICAL NOTE
A traditional vinificiation of the grapes for 12 days with several pump overs during the day and a controlled temperature of 30/ 35 ° C to optimize extraction. After a rest in stainless steel for 5 months the wine matures in oak for 24 months then is left to age in the bottle until being sold.
SENSORY CHARACTERISTICS
A ruby red colour with garnet reflexes. On the nose wild roses, raspberries and cinnamon. In the mouth it is dry and warm with sensations of vanilla, tobacco, leather and green tea leaves.
PAIRINGS
Pairs with red meats, cheeses and it excellent as a meditation wine.
SERVING TEMPERATURE: 18-20°C.
LANGHE NEBBIOLO D.O.C.
2022
GEOGRAPHICAL LOCATION
The grapes come from the most recent vineyard in Rodello, in the heart of the Langa, of 2.10 hectares, located on medium-high hilly area with an altitude of 500 meters above sea level, exposed to South, lean, very loose, marl-calcareous so.
VINEYARDS AND PLANT
The vineyard consists exclusively of Nebbiolo with clonal material (Lancia, Michet) of Italian origin, the cultivation is Guyot with approximately 5300 vines per hectare.
TECHNOLOGICAL NOTE
Maceration on the skins for 10 days at a temperature of around 28 degrees, with continuous, regular pumping over and punching down; after a period of approximately 300 days in a steel tank it is bottled and rests in glass for at least another 6 months; therefore a Nebbiolo processed in purity and without the influence of the use of wood, maintaining the typical characteristics given by this important vine.
SENSORY CHARACTERISTICS
Ruby colour, consistent, clear vinous aroma of considerable breadth with sensations of rose, raspberry and balsamic notes (great olfactory finesse); dry, full, harmonious, round taste with young tannins, fruit in syrup, hints of cinnamon and red fruit jam, very balanced tones and excellent persistence on the palate.
PAIRINGS
Excellent wine that is easy to pair thanks to its easy drinking, fruity and fresh with gentle tannins; excellent with first courses, red meats in general, bagna cauda, grilled meats and cheeses.
SERVING TEMPERATURE: 18-20°C.
NEBBIOLO D’ALBA D.O.C.
2022
GEOGRAPHICAL LOCATION
The grapes come from the vineyards located in Montelupo Albese, of 1.68 hectares positioned on medium hilly terrain at an altitude of 480 meters above sea level, facing south, fertile but very loose, marl-limestone soil.
VINEYARDS AND PLANT
The vineyard consists exclusively of Nebbiolo with clonal material (Lancia, Michet) of Italian origin, the cultivation is Guyot with approximately 5000 vines per hectare.
TECHNOLOGICAL NOTE
Maceration on the skins for 16 days at a temperature of around 28 degrees, with continuous, regular pumping over and punching down; after a 40-day rest in a steel tank it is elevated into barriques (225 and 500 litres) for around 15 months maintaining the typical characteristics given by this vine, then refined in the bottle for at least six months.
SENSORY CHARACTERISTICS
Intense ruby color with orange reflections, consistent, clear, winey aroma of notable breadth with sensations of rose, raspberry, vanilla and balsamic notes (great olfactory finesse); dry, full, harmonious, round taste with young tannins, fruit in syrup, hints of cinnamon and red fruit jam, very balanced tones and excellent persistence on the palate.
PAIRINGS
Excellent with red meats in general, bagna cauda, game, braised meats and very mature cheeses.
SERVING TEMPERATURE: 18-20°C.
BARBERA D’ALBA D.O.C. SUPERIORE
2022
GEOGRAPHICAL LOCATION
This Barbera comes from the vineyard in Alba and is 380 meters above sea level. The vineyard is 3,96 hectares with thin marl calcareous soil and a South South West exposure.
VINEYARDS AND PLANT
The vineyard is composed exclusively of Barbera , with different Italian cloning material. The training system is Guyot with 5.000 vines per hectare. The vines are grown organically and are certified with the CEE certification.
TECHNOLOGICAL NOTE
A maceration of the grapes for 11 days with several pump overs during the day and a temperature-controlled fermentation. After a rest in stainless steel the wine matures in 30 hl semi new oak barrels for approx. 8 months. The wine is left to affine in the bottle for at least 3 months.
SENSORY CHARACTERISTICS
A ruby red colour. On the nose evident violet sensations and cherries. In the mouth dry warm spicy notes with light vanilla and red fruit pulp. A Typical Barbera with mature fruit and a fresh acidity.
PAIRINGS
Pairs well with first courses and cheese.
SERVING TEMPERATURE: 18-20°C.
BARBERA D’ASTI D.O.C.G.
2023
GEOGRAPHICAL LOCATION
This Barbera comes from the Asti area, a large hilly area with an average height of 350 meters above sea level; the soil is sometimes clayey and sometimes calcareous marl.
VINEYARDS AND PLANT
The vineyards are made up exclusively of Barbera with different clonal materials, of Italian origin, on rootstocks suitable for this type of soil (420A); the cultivation is Guyot with 5,000 vines per hectare.
TECHNOLOGICAL NOTE
The vinification involves a 10-day maceration, with multiple daily pumping over and fermentation at a constant and controlled temperature. After resting in stainless steel tanks, the wine matures for approximately 6 months in 30 HL barrels. followed by refinement in bottle for at least 3 months.
SENSORY CHARACTERISTICS
It is an intense ruby red wine. Very vinous on the nose with a balsamic note and sensations reminiscent of ripe red fruit; in the mouth, dry, fresh, fragrant and hints of red fruit pulp. This wine follows the typical characteristics of Barbera d'Asti in an exemplary way: elegant and energetic! perfect wine for many accompaniments from first courses to cheeses to red meat.
PAIRINGS
Pairs well with first courses and cheese.
SERVING TEMPERATURE: 18-20°C.
DOLCETTO D’ALBA D.O.C.
2023
GEOGRAPHICAL LOCATION
This Dolcetto comes from the village of Rodello. This is hilly terrain; altitude 460 m, south, south-west exposure; sufficiently lean, marl-limestone soil, positioned on a layer of rock which allows ideal maturation of the grapes.
VINEYARDS AND PLANT
The vineyard, measuring 4.85 hectares, is made up exclusively of Dolcetto with clonal material of Italian origin. The cultivation is Guyot with 5,000 vines per hectare; the age of the plant is 33 years.
TECHNOLOGICAL NOTE
The vineyard, measuring 4.85 hectares, is made up exclusively of Dolcetto with clonal material of Italian origin. The cultivation is Guyot with 5,000 vines per hectare; the age of the plant is 33 years.
SENSORY CHARACTERISTICS
It is an intense ruby red wine with typical violet reflections. On the nose vinous with sensations of violet, ripe red fruit; still lots of fruit in the mouth in an enveloping softness with a dry, fresh and clean finish.
PAIRINGS
Very versatile, from appetizers to red meat dishes, excellent with agnolotti al plin.
SERVING TEMPERATURE: 16-18°C.