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Click on the following links to read about the characteristics of each wine:
Average yield: 40 hl/hectare Alcohol: 14.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: The Scarrone vineyard, in the comune of Castiglione Falletto (CN) is at an altitude of 300 m. and is protected from winds by the contours of the hills, so its conditions are warm enough to grow nebbiolo. The “Poderi Scarrone” Barolo is produced exclusively from selected fruit from that vineyard. Vinification and ageing: Vinification is traditional, with a 10-day maceration on the skins and malolactic fermentation in small oak, where the wine matures 24 months. We use small oak barrels, instead of the traditional larger botti, to give the wine a more contemporary personality, a more complex character, but one that can be fully enjoyed in its first years. Sensory Profile Colour: Deep ruby red shading to garnet. Bouquet: Broad, expansive aromas, warm and heady, with marked notes of violets (rich and elegant, very ripe fruit verging on fruit preserves) Palate: Dry, voluptuous flavours laced with sweet tannins and a touch of vanilla, ending in a lengthy finish.
Average yield: 40 hl/hectare Alcohol: 13.5 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: With a rich historical tradition, the “Paesi Tuoi” Barolo is the product of a skilful blend of carefully selected lots from two distinct areas. The Helvetian soils of Castiglione Falletto, Serralunga and Monforte produce Barolos of great character and structure, while the Tortonian terrain of Barolo, La Morra and Verduno yields more elegant and fragrant wines. The assembling of the cuvée, or blend, utilised by négociants from the beginning of the 20th century on, is the method we follow, since it ensures wines of outstanding finesse and balance. Vinification and ageing: Vinification adheres strictly both to traditional procedures and to the official regulations for Barolo. A 20-25-day fermentation at ca. 30oC guarantees adequate tannin and extraction for the formation of a complex and cellar-worthy structure. The wine then goes to large oak botti where it matures for at least two years, followed by another year in glass to achieve perfect balance. The “Paesi Tuoi” Barolo is ready to leave our cellars four years after its harvest date; it can be enjoyed at that point or it can be given an additional 10-15 years’ cellaring by the consumer. Sensory Profile Colour: Deep garnet red, acquiring orangish tints after some years’ bottle-ageing. Bouquet: Voluptuous richness, warm and generous, with complex scents of spices, liquorice, and dried violets. Palate: Dry, with extremely full flavours, and well-integrated tannins that serve to accentuate the wine’s classic qualities.
Grape variety: 100% nebbiolo Average yield: 40 hl/hectare Alcohol: 14.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location
and profile:
Barolo DOCG Essenze is a Barolo blend of the finest pedigree.
Beginning in 2001, with the inauguration of Terre da Vino’s first winemaking
facility in Barolo, we started producing small lots of cru-grown Barolos from
prestigious vineyards, in particular from La Volta in Barolo, Ravera in Novello,
Scarrone in Castiglione Falletto, Bussia in Monforte, Gianetto in Serralunga, an
Annunziata in La Morra. Winemaking
and ageing: Following
the traditional local winemaking practice of blending together various separate
lots to compose a Barolo, we achieved a Barolo of superb quality. Despite
utilising traditional winemaking practices, our house style is evident, which
emphasises full-bodied wines with emphatic fruit, and optimal equilibrium among
all components as well. After
maceration on the skins for some 15 days, malolactic fermentation was completed
in steel, and the wine then matured in oak for 24 months. Sensory
Profile: Colour: Ruby
tending to garnet
Bouquet:
Intense
and remarkably complex, exhibiting generous nuances of violets, tar, and
vanilla Palate: Dry, generous, and warm, with impressive body and texture, and a long-lingering finish.
Average yield: 50 hl/hectare Alcohol: 13.50 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: Following practices traditional in the production of Barolo, the cuvée is blended from nebbiolo lots sourced from different vineyards, each with specific characteristics. The vineyards for “La Casa in Collina” are in some of the most favorable locations in the comuni of Barbaresco and Treiso (CN), all with low yields to ensure highest quality fruit. Vinification and ageing: The 28-30oC fermentation lasts about 20 days. The malolactic fermentation takes place in large wood botti, where the wine then matures for about a year. A further twelve months of bottle-ageing brings the wine into balance and develops the desired bouquet. Sensory Profile Colour: Orange-edged ruby-red. Bouquet: Very intense and forward, with scents of violets, redcurrants, strawberry, and vanilla. Palate: Rich and generous in the mouth, soft, with a light vein of tannin over violets, and a lingering finish.
Average yield: 45 hl/hectare Alcohol: 14.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: The “La Malora” Langhe Barolo is produced from a blend of grapes sourced from vineyards in the heart of Roero. The silica-rich soils give rise to wines of outstanding bouquet and remarkable elegance. Vinification and ageing: The traditional-style vinification begins with a 20-day maceration at 28-30oC , followed the malolactic in small oak, where the wine then rests for 15-18 months. La Malora bottle-ages for a further 6 months in cool cellars, then departs to grace the tables of Nebbiolo-lovers for 1 to 6 years after the harvest. Sensory Profile Colour: Very deep ruby red. Bouquet: Impeccably graceful balance of ripe fruit, spices, and vanilla. (Very rich, with scents of black fruit, tobacco leaf, pastries, and wild berries.) Palate: Dry and supple, full-flavoured over a subtle background of vanilla and fruit preserves. Sweet tannins.
Average yield: 50 hl/hectare Alcohol: 14.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.80 gr/l ± 0,5 Serving temperature: 18 – 20° C. Vineyard location and profile: The vineyards, all marked by extremely low yields, are located in the Croere district of the comune of Castagnito (CN), bordering on Alba. They total 6 hectares (14.8 acres), with exemplary southern exposure, in medium-textured soils that produce solidly-structured, elegant wines. Vinification and ageing: Vinification is traditional, with a 15-20 day maceration on the skins followed by a 28-30oC fermentation. Malolactic is carried out in oak barrels, where the wine remains for a further 12 months. 6-8 months’ bottle-ageing allows it to achieve the desired balance between rich bouquet and solid structure. Sensory Profile Colour: Deep ruby red. Bouquet: Impressively complex and balanced, redolent of violets, liquorice, and vanilla. Palate: Crisp and dry but silk-textured and richly flavoured, over a subtle background of vanilla and ripe fruit.
Average yield: 50 hl/hectare Alcohol: 14.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.80 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: The grapes come from the classic Barbera area in the comuni of Nizza Monferrato, Agliano Terme, and Clamandrana, all in the province of Asti. The vineyards utilised total 60 hectares (148 acres), all rigorously selected by our viticulturists, all with low yields, every vineyard a participant in the “Superbarbera” project. The cuvée is blended from vineyards with slightly different soils and microclimates so that the final wine will offer a better balance between structural solidity and bouquet complexity. Vinification and ageing: Vinification is traditional, with a 15-20 day maceration on the skins and a 28-30oC fermentation, followed quickly by the onset of malolactic. The wine then matures for about 12 months in small oak, about 1/3 new; here, the wine, already impressively structured, acquires a multi-layered depth of flavour and character, evolving into a richly-nuanced Barbera of grace and expressiveness. Sensory Profile Colour: deep ruby red. Bouquet: Rich and deep, with a complex balance of violet, liquorice, and vanilla notes. Palate: Crisp and dry, with a subtly-veined background of vanilla and wild berries, which carry through to its lingering finish.
Average yield: 25 hl/hectare Alcohol: 12.0 % vol. Residual sugar: 130 gr/l ± 10 Total acidity: 6.00 gr/l ± 0.5 Serving temperature: 12 – 14° C. Vineyard location and profile: The vineyards for “La Bella Estate” are located in the heart of the traditional production area, all with low yields and with viticultural practices designed for high ripeness levels. After three years of research on muscat high-ripeness levels, and especially regarding terpene aroma development, viticultural practices are directed towards ensuring absolutely healthy fruit as the indispensable condition for good ripeness. Vinification and ageing: After pressing, the must undergoes a 25-30day fermentation at 18oC. Maturation
on the lees follows, for about 12 months.
Here the wine achieves the
best balance between the concentration of aromas and the complexity of flavours.
After the nectar bottle-ages for at least a further 6 months, it is ready to
make its contribution to many of the dishes gracing our table. Sensory Profile Colour: Deep gold yellow. Bouquet: Very opulent, very complex, with hedonistic aromas of musk, vanilla, and candied fruit. Palate: Warm and full in the mouth, with full, rich flavours displaying all the intriguing hallmarks of the muscat grape.
BARBERA D'ASTI DOC SUPERIORE SOTTOZONA NIZZA "MARTLET"
Grape variety:
100%
barbera Average
yield:
45
hl/hectare Alcohol:
14.0 % vol. Residual sugar:
<
2 gr/l Total
acidity:
5.80 gr/l ±
0.5 Serving
temperature:
18 – 20° C. Vineyard
location and profile: The
grapes for this “sottozona Nizza” are sourced from some wonderful vineyards
with South South-West exposure located in “Martlet” district, in the commune
of Nizza Monferrato, province of Asti. 2003
is the first vintage, coming from our wine estates, obtained to produce a
“sottozona Nizza” with Barbera d’Asti Superiore appellation. Vinification
and ageing: Vinification
is traditional, with a 15 day maceration on the skins and a 28-30oC
fermentation, followed quickly by the onset of malolactic. The wine then matures for about 15 months in small oak. During the ageing in wood the Barbera, acquires a multi-layered depth of flavour and character, evolving into a powerfully and full-bodied wine. Sensory
Profile Colour:
Intense
ruby-edge purple. Bouquet:
Rich
with a complex balance among violet, liquorice, plum, wild berries, vanilla and
tobacco notes. Palate:
dry, elegant,
harmonic with a long lingering finish.
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