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OUR "ON TRADE" WINES
OUR "OFF TRADE" WINES
Average yield:
55 hl/hectare Alcohol:
13.50% vol. Residual sugar:
< 2 gr/l Total acidity:
5.50 gr/l The
barbera grapes for this distinctive wine are sourced from the classic zone for
Barbera. Harvest is in the first half of October, when the grapes have reached
optimal phenolic ripeness. Individual clusters are carefully selected, the only
way to ensure superlative quality fruit that will be suitable for the delicate
process of maturation in small barrels. Winemaking is traditional, with a 15-day
maceration on the skins and fermentation at 28-30°C.
The wine then goes to barriques for some 12 months, where, after completing
malolactic fermentation, it acquires its delicate balance between impressive
structure and expressive varietal aromas. SENSORY
PROFILE: Appearance:
A rich ruby Bouquet:
Generous, emphatic, with fruity fragrances Palate:
Dry, full-flavoured, balanced, with appealing nuances of vanilla SERVING
SUGGESTIONS: This
distinctive Barbera is particularly fine with hearty first courses and with meat
dishes such as fillet of veal, gnocchetti with Castelmagno cheese, cannelloni
stuffed with leeks and Gorgonzola, and with tagliatelle al ragù.
Varieties:
100%
barbera Average yield:
55
hl/hectare Alcohol:
13.50%
vol. Residual sugar:
< 2
gr/l Total acidity:
5.50 gr/l Serving
temperature:
18–20°C Barbera
Garona is blended from barbera grapes selected from several vineyards, in
the heart of the classic zone for Barbera. The
harvest takes place in the first half of October, when the grapes have
reached optimal phenolic ripeness. Individual clusters are carefully
selected, the only way to ensure superlative quality fruit that will be
suitable for the delicate process of maturation in small barrels. Winemaking
is traditional, with a 15-day maceration on the skins and fermentation at 28-30°C.
The wine then goes to barriques for some 12 months, where, after completing
malolactic fermentation, it acquires its delicate balance between impressive
structure and expressive varietal aromas. SENSORY
PROFILE: Appearance:
A rich ruby Bouquet:
Generous, emphatic, with fruity fragrances Palate:
Dry,
full-flavoured, balanced, with appealing nuances of vanilla SERVING
SUGGESTIONS: This Barbera d’Asti Superiore will beautifully accompany dishes traditional to Piedmont, such as pigeon with black truffle, millefoglie with porcini mushrooms, Jerusalem artichokes, and fondue. Excellent as well with grills and barbecues, and with Piedmont-style fritto misto.
Varieties:
100%
barbera Average yield:
60
hl/hectare Alcohol:
12.50
% vol. ± 0.5 Residual sugar:
< 2
gr./l Total acidity:
6.0 gr/l ±
0.5 Serving
temperature:
18–20°C The
barbera grapes for this distinctive wine are sourced from vineyards in the
heart of the Asti zone, in the area from Agliano to Rocchetta Tanaro. Winemaking
is traditional, with a 15-day maceration on the skins and fermentation at
25-28°C, followed immediately by malolactic fermentation. This
is a full-bodied Barbera, showing great smoothness and balance, the result
of a brief period of bottle aging. SENSORY PROFILE: Appearance:
A rich ruby Bouquet:
Youthful and warm, emphatic, crisp-edged Palate:
Generous,
rich textured, velvety SERVING
SUGGESTIONS: This Barbera is eminently suited as a “wine for all courses,” and will go well with meat-sauced first courses, both red and lighter meats, and with hard cheeses. It is ideal with tagliolini al ragù, ravioli in a fontina cheese sauce, polenta with Taleggio cheese, and with Piedmont-style tripe soup.
Varieties:
100%
barbera Average yield:
55
hl/hectare Alcohol:
13.50
% vol. ± 0.5 Residual sugar:
< 3 gr./l Total acidity:
5.50 gr/l ±
0.5 Serving
temperature:
18–20°C
The
term “organic agriculture” refers to farming practices that allow only
substances naturally-occurring in nature for use as fertilisers and for
protection against vineyard pests. This
Barbera is the first product of our organic viticulture programme. Organic
farming means above all to work in harmony with nature and to constantly develop
new practices that will produce flawless-quality fruit while at the same time
diminishing impacts on the environment. When one does so, the vine’s own
self-defensive properties are strengthened. Our viticulturist pays painstaking
attention to each stage in the growth cycle, and reduces crop yield in order to
increase grape quality.
All
of our practices in the vineyard are carried out in accord with EU Law 2092/91
and with the ICEA (Institute for Environmental Ethics Certification)
requirements. The
vineyards that yielded these organically-grown barbera grapes are located in the
heart of the Asti zone. The vinification process followed is traditional, and
the wine undergoes malolactic fermentation and ageing in the bottle. SENSORY
PROFILE: Appearance:
deep
ruby red Bouquet:
youthful
and heady; rich, fruity aromas Palate:
dry,
with measured acidity and good body SERVING
SUGGESTIONS: This
Barbera is ideal with charcuterie, boiled meats, and with fresh and medium-aged
cheeses.
Varieties:
100%
barbera Average yield:
60
hl/hectare Alcohol:
12.50%
vol. ± 0.5 Residual sugar:
< 2
gr./l Total acidity:
6.0 gr/l
± 0.5 Serving
temperature:
18–20°C The
barbera grapes for this distinctive wine are sourced from vineyards in the
heart of the classic zone for barbera, in the magnificent hills surrounding
the city of Alba, in the Langa of Piedmont. Winemaking
is totally traditional, with a 15-day maceration on the skins and a
controlled fermentation at 25-28°C. Malolactic fermentation immediately
follows, in steel, and the wine is then given a brief bottle ageing. SENSORY PROFILE: Appearance:
A rich ruby Bouquet:
Fruity,
intense but refined, with lovely notes of dried plum and vanilla Palate:
Dry,
smooth, very full and harmonious SERVING
SUGGESTIONS: Enjoy it with first courses, boiled meats, and medium-aged cheeses. Perfect with grilled kabobs of any meat, with free-range chicken salads, codfish-stuffed cannelloni, flan with Raschera cheese, and with leeks.
Varieties:
100%
nebbiolo Average yield:
50
hl/hectare Alcohol:
13.50%
vol. ± 0.5 Residual sugar:
< 1.5
gr./l Total acidity:
5.50 gr/l
± 0.5 Serving
temperature:
18–20°C Barolo
is one of the world’s most prestigious wines. It is always made from 100%
nebbiolo grapes, grown exclusively in the 11 communes that compose the DOCG
zone. The vineyards for this La Mora Barolo lie in the communes of Monforte
and Barolo. The
wine is made in the traditional fashion. After a fermentation of 20-25 days,
the Barolo matures in large oak botti, then 1 more year in the
bottle, which helps create its magnificent structure. SENSORY PROFILE: Appearance:
Garnet-edged, deep ruby Bouquet:
Intense, evolved, and pleasurable, hinting of violets and dried
rose petals Palate:
Dry,
full, and robust, lean-structured and sinewy, but smooth and harmonious SERVING
SUGGESTIONS: Exquisite
with wild game and most meat dishes, particularly with roast marinated in
Barolo, beef stews, rabbit with peppers, and the traditional Piedmont bollito
misto, mixed boiled meats.
Varieties:
100%
nebbiolo Average yield:
50
hl/hectare Alcohol:
13.50%
vol. ± 0.5 Residual sugar:
< 1.5
gr./l Total acidity:
5.50 gr/l
± 0.5 Serving
temperature:
18–20°C Barolo
is a great red wine with a venerable history, whose qualities were prized by
the famous statesman Camillo Benso, Conte di Cavour. It
is produced exclusively from the nebbiolo grape. The vineyards that yielded
this particular Barolo lie in the best viticultural zones of the Grinzane
Cavour, La Morra, and Castiglione Falletto communes, all in the province of
Cuneo. Following
a traditional fermentation and maceration, this Barolo matures for 2 years
in large oak botti, where it develops the tannins and extractive
compounds that will give it superb structure and enable it to age for many
years. SENSORY PROFILE: Appearance:
Garnet-edged rich ruby Bouquet:
Pleasurable, generous, and evolved, hinting of violets and dried
rose petals Palate:
Dry,
full, and robust; lean-structured and sinewy, but smooth and harmonious SERVING
SUGGESTIONS: Wonderful served with roasts and braises, with game and aged cheeses. Equally fine with dishes featuring mushroom and truffles.
Varieties:
100%
nebbiolo Average yield:
50
hl/hectare Alcohol:
13.50%
vol. ± 0.5 Residual sugar:
<
1.5 gr./l Total acidity:
5.50
gr/l ± 0.5 Serving
temperature:
18–20°C Barbaresco
takes it name from an ancient village in the Langhe, in few kilometres from
Alba. The distinctive characteristics of this wine derive from the acute
sensitivity to climate variations of the nebbiolo grape (here 100%), which
gives Barbaresco different sensory qualities than a wine from the same
variety in the nearby town of Barolo. This
particular Barbaresco is sourced from superlative vineyards in the communes
of Barbaresco and Treiso. It has an alcohol level of 13.5%, and has matured
at least 2 years, half of that in large oak botti. SENSORY PROFILE: Appearance:
Garnet-edged
ruby Bouquet:
Rich,
evolved, pleasant, hinting of violets Palate:
Dry,
sturdy, and full-bodied, with subdued tannins, silky and harmonious
SERVING
SUGGESTIONS: Barbaresco is ideal with aged cheeses, hearty first courses and red meat, and particularly with braised pheasant, Barbaresco-creamed risotto, and the traditional Piedmont wild hare al civet.
Varieties:
100%
nebbiolo Average yield:
60
hl/hectare Alcohol:
12.5%
vol. ± 0.5 Residual sugar:
< 1.5
gr./l Total acidity: 5.50 gr/l ± 0.5 Serving
temperature:
18–20°C Nebbiolo,
Piedmont’s most prestigious red grape, is a very sensitive variety,
extremely demanding in terms of soils, climate, and growing environment.
Harvest takes place in mid-October, when the autumn fog (nebbia)
envelops the vine-clad hills, hence its name. This
particular Nebbiolo is sourced from vineyards in the famous Roero zone, more
specifically in the hills of Monteu Roero and Santo Stefano Roero, in the
province of Cuneo. Winemaking
is traditional in style. After fermentation, the wine undergoes malolactic
fermentation in large oak botti, then matures for a further 6-8
months in the bottle before its release. SENSORY PROFILE: Appearance:
Garnet-edged ruby Bouquet:
Refined, very distinctive, shows subtle spice and aromas of
raspberry and violets Palate:
Dry,
full-bodied, judiciously tannic, velvety and harmonious SERVING
SUGGESTIONS: This
Nebbiolo is ideal with charcuterie, fried dishes, full-flavoured first
courses, and fondues. Equally delicious are combinations with almost any red
or lighter meat, particularly grilled, baked, or barbecued.
Varieties:
100%
nebbiolo Average yield:
50
hl/hectare Alcohol:
13% vol.
± 0.5 Residual sugar:
< 1.5
gr./l Total acidity:
5.50 gr/l
± 0.5 Serving
temperature:
18–20°C Our
Nebbiolo Valeirole is an assemblage of nebbiolo grapes grown near the
village of Valeirole, in the commune of Vezza d’Alba, in the province of
Cuneo. These silica-rich soils yield wines impressive both for their
elegance and aromas. Winemaking
practices are traditional in style. The must macerates on the skins for some
20 days at 28-30°C, followed by the alcoholic fermentation. The wine
undergoes malolactic fermentation in small oak botti, then spends
another 6 to 8 months in the bottle before the powerful structure and
elegant aromas reach an optimal equilibrium. SENSORY
PROFILE: Appearance:
Deep ruby Bouquet:
Balanced, releasing aromas of ripe fruit, spice, and vanilla Palate:
Rounded and velvety, generous, full-bodied SERVING
SUGGESTIONS: Our
Nebbiolo d’Alba Valeirole partners beautifully with traditional
Piedmontese dishes, such as Nebbiolo-creamed risotto, ravioli with roast
drippings, and polenta concia, or soft polenta with cubes of fontina
cheese. It is thus ideal with hearty first courses and with almost any red
or lighter meat, such as braised pheasant, and roast beef and hazelnuts.
Varieties:
100%
barbera Average yield:
65
hl/hectare Alcohol:
12.0%
vol. ± 0.5 Residual sugar:
4 gr./l
± 1 Total acidity:
6.0 gr/l
± 0.5 Serving
temperature:
18–20°C This
Barbera is a traditional Piedmont style known as vivace, or slightly
fizzy. It is sourced from barbera grapes grown in the Alto Monferrato area,
between Acqui and Ovada. After
the grapes are crushed, the must is given a fermentation at about 25°C and
a 6-8-day maceration. The wine then goes to a pressurised fermenter to
acquire the light effervescence that makes it so easy-drinking. SENSORY
PROFILE: Appearance:
Ruby red Bouquet:
Fruity, generous, with emphatic cherry-like fragrances Palate:
Crisply
full-flavoured, velvety, lightly fizzy SERVING
SUGGESTIONS: Barbera
Vivace complements cured pork charcuterie, full-flavoured first courses,
boiled meats, and soft cheeses. Its vivacious character is perfect with
snacks and finger foods, vegetables au gratin or grilled (eggplant,
Jerusalem artichokes, asparagus, …), cheese soufflés, and stuffed
zucchini flowers.
Varieties:
100% freisa
Average yield:
55 hl/hectare
Alcohol:
11.50% vol. ± 0.5
Residual sugar:
4 gr/l ± 1
Total acidity:
6.0 gr/l ± 0.5
Serving
temperature:
14-16°C
Freisa
is a native Piedmont grape that in the past was grown very widely throughout
Piedmont, but in Lombardy and in the Veneto as well. Today it is cultivated
almost exclusively in a few areas of the Basso Monferrato. The grapes for
this particular wine are sourced from vineyards in Castelnuovo Don Bosco, in
the province of Alessandria. The
must undergoes fermentation, at approximately 25°C, in stainless steel
fermenters for about 15 days, a traditional practice for extracting from the
skins as much colour and tannin as possible. A brief second fermentation
follows, to enable the wine to highlight the extremely distinctive varietal
qualities of the freisa grape.
SENSORY
PROFILE:
Appearance:
Deep cherry-pink
Bouquet:
Refined and crisp, with scents of strawberry and wild berry fruit melding
with hints
Palate:
Dry
and smooth, savory and full-flavoured, lightly fizzy
SERVING
SUGGESTIONS:
The
lively style of this Freisa makes it a great companion to first courses,
soups, braises and stews of poultry and veal, to rabbit with polenta, and to
charcuterie.
Varieties:
100%
grignolino Average yield:
55
hl/hectare Alcohol:
12.0 % vol.
± 0.5 Residual sugar:
3 gr/l ± 1 Total acidity:
6.0 gr/l ±
0.5 Serving
temperature:
16–18°C Grignolino
is a grape variety native to Piedmont and grown extensively in the Monferrato
area near Asti. Its name probably derives from grignola, a dialect term
referring to the seeds of the grape, which in grignolino are numerous, at least
3, compared to other varieties. It is a difficult grape to grow, well known for
its inconsistent crop and its lack of adaptability to certain climates and
soils. This
particular Grignolino is made from grapes grown in Agliano and Castelnuovo
Calcea, in the province of Asti. The Court of Savoy was very partial to
Grignolino. In fact, its characteristic pronounced acidity and light tannic
structure made it the ideal accompaniment to the rich, butter-based French
cuisine that reigned at the Court. SENSORY
PROFILE: Appearance:
Pale ruby Bouquet:
Delicate, with nuances of flowers (dried rose petals) and grapefruit Palate:
Dry
and lightly tannic, showing subtle white-pepper spiciness, pleasantly bitterish SERVING
SUGGESTIONS: Serve Grignolino with antipastos, charcuterie, full-flavoured soups, such as Piedmont-style tripe soup, and with medium-aged cheeses.
Varieties:
100%
dolcetto Average yield:
55
hl/hectare Alcohol:
12.0% vol.
± 0.5 Residual sugar:
3 gr/l
± 1 Total acidity:
5.50 gr/l ±
0.5 Serving
temperature:
18-20°C The
dolcetto grape, a red variety traditional to Piedmont, is cultivated almost
everywhere in the region. Our Dolcetto d’Ovada is sourced from exceptional
vineyard parcels in the Alto Monferrato area, in the communes of Carpeneto and
Rocca Grimalda. Winemaking
is traditional, with 15 days of maceration and fermentation at about 28°C,
followed immediately by malolactic fermentation. The wine is then given a
brief bottle ageing. SENSORY PROFILE: Appearance:
Deep ruby red Bouquet:
Generous and emphatic, releasing fragrances of almond and violets Palate:
Dry,
youthful, and full-flavoured; fruity, with a velvety texture SERVING
SUGGESTIONS: The perfect complement to first courses with hearty sauces, to braised or stewed poultry, red meat stews, and to medium-aged cheeses
Varieties:
100%
dolcetto Average yield:
50
hl/hectare Alcohol:
12.0% vol.
± 0.5 Residual sugar:
3 gr/l
± 1 Total acidity:
5.0 gr/l ±
0.5 Serving
temperature:
18-20°C The
dolcetto is a red grape variety traditional to Piedmont. It is grown almost
everywhere in the region and figures in the wines of some 10 different DOC
denominations. The grapes for this particular Dolcetto are grown in the hills
around the city of Alba, in the province of Cuneo. The
winemaking is traditional in style, with a 15-day maceration followed by
fermentation at about 28°C, then malolactic fermentation. The wine is finally
given a brief bottle ageing. SENSORY PROFILE: Appearance:
Deep ruby red Bouquet:
Emphatic, crisp, and fruity, with cherry fragrances Palate:
Dry,
well structured but smooth, young and fruity, and pleasantly bitterish SERVING
SUGGESTIONS: Dolcetto complements full-fl |
