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Click on the following links to read about the characteristics of each wine:
Average yield: 50 hl/hectare Alcohol: 13 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 18 – 20° C. Vineyard location and profile: The grapes for this Nebbiolo d’Alba are sourced from the Valdolmo valley in the comune of Vezza d’Alba (CN), in the heart of Roero; the locale derives its name from the many elm (olmo) trees, symbol in the Middle Ages of harmony. From these silica-rich soils spring intensely-perfumed wines of noble elegance. Vinification and ageing: Scrupulous attention to traditional winemaking procedures ensure a good evolution of elegant aromas. Malolactic is carried out in wood botti, where the wine then matures for 6-8 months. Further bottle-ageing contributes to the perfection of intense bouquet and full, rich flavours. Sensory Profile Colour: Deep ruby red. Bouquet: Remarkably fine and delicate, very distinctive, subtly spicy with hints of violets. Palate: Dry, full-bodied, with a perfect complement of tannins.
Average yield: 55 hl/hectare Alcohol: 13.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.60 gr/l ± 0,5 Serving temperature: 16 – 18° C. Vineyard location and profile: The barbera grapes are sourced from the Ansisa district in the comune of Vezza d’Alba (Cn), on the left bank of the Tanaro in the heart of the Roero. In the local dialect, “ansisa” refers to a narrow valley “etched out” by a small seasonal stream. The calcareo-siliceous soils face south and produce medium-bodied wines with rich bouquet and outstanding balance, not requiring lengthy cellaring. Vinification and ageing: Vinification is traditional, with a 15-day maceration on the skins followed by a 25-28oC fermentation and then by malolactic in stainless steel. A few months’ bottle-ageing develops the classic Barbera bouquet and softens the wine’s contours. Sensory Profile Colour: Deep ruby red. Bouquet: Opulent and intense, with a lively, fruit-filled fragrance. Palate: Dry, full-flavored, smooth and supple, displaying the full range of classic Barbera hallmarks.
Average yield: 55 hl/hectare Alcohol: 13.0 % vol. Residual sugar: < 2 gr/l Total acidity: 5.80 gr/l ± 0.5 Serving temperature: 16 – 18° C. Vineyard location and profile: The grapes for this remarkable wine are sourced from several vineyards in the San Nicolao district, covering some 25 hectares (61 acres) in the comune of Nizza Monferrato (AT). The 250 m. elevation, the traditional vine-training system, and consistently low yields combine to produce a wine with unique characteristics and a distinctive personality. Vinification and ageing: The wine is vinified in the traditional method, with a 15-day 25-28oC maceration on the skins. The malolactic follows immediately the primary fermentation, then the wine is given further bottle-ageing to bring out the barbera varietal characteristics and to soften the wine to a velvety smoothness. Sensory Profile Colour: Deep ruby red. Bouquet: Opulent and complex, with cherry notes. Palate: Dry, with rich, deep flavours, and a silky texture remarkable for such a young Barbera.
Average yield: 50 hl/hectare Alcohol: 12.5 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0.5 Serving temperature: 16 – 18° C. Vineyard location and profile: The grapes are sourced from vineyards in the Roccabella district in the comune of Sinio (CN), a few kilometres from Alba. Over the 5 hectares (12 acres) of vineyards is an early 20th-century farm building whose hand-painted name is still visible on its facade. The south-southwest exposure is very favourable. The harvest date is always a matter of careful consideration, given the extreme delicacy of the dolcetto grape. Vinification and ageing: The traditional-style vinification begins with a 15-day maceration at about 28oC, followed by the malolactic fermentation. The wine is bottled the following spring and given at least three months’ bottle-ageing before release. Sensory Profile Colour: Characteristic Dolcetto hue: deep, purple-edged ruby red. Bouquet: Expansive and rich, with fruit-laden aromas, especially of cherry. Palate: Dry and very full-bodied, velvet-textured; multi-layered flavours carry through to a pleasantly bitterish finish.
Average yield: 60 hl/hectare Alcohol: 12.5 % vol. Residual sugar: < 2 gr/l Total acidity: 5.50 gr/l ± 0,5 Serving temperature: 16 – 18° C. Vineyard location and profile: The vineyard’s 20 hectares (49 acres), in the comune of Montaldo (AL), range from 15 to 20 years old and are trained in the Guyot system. The soils are calcareous clay with a south and southest exposure, located on the ridgeline where the hamlet of La Gaggina is located. Here the dolcetto grape finds its ideal microclimate, and the wine displays all the hallmarks of this ancient and much-loved Piedmontese variety. Vinification and ageing: The traditional-style vinification begins with a 15-day maceration; lengthy skin-contact is needed to give the wine the purple colour, the fresh, fruity aromas so characteristic of this wine, qualities that contribute to its unique personality. After malolactic, La Gaggina receives some months’ bottle-ageing, ready then for release the following spring, still displaying an impressive and youthful fruitiness. Sensory Profile Colour: Deep ruby red with characteristics purple edges. Bouquet: Beautifully-intense aromas, infused with cherry and crushed fruit. Palate: Dry, full-flavoured with a remarkably supple texture and an attractively bitterish finish.
Grape variety:
100% grignolino Average yield: 50 hl/hectare Alcohol: 12.0 % vol. Residual sugar: < 2 gr/l Total acidity: 6.00 gr/l ± 0.5 Serving temperature: 10 – 12° C. Vineyard location and profile: The Cascina Paradis vineyards occupy an exceptional position with southern exposure in the comune of Agliano Teme (AT). The farm complex was known as Paradis because of its dominant position over the pleasant hills that surround it. The vineyard presently has 18 hectares (44 acres) planted to barbera and especially to grignolino. Vinification and ageing: The vinification with a very brief of 2-3 day maceration on the skins provides a medium-intense colour and an adequate tannicity. Delicate aromas and outstanding balance of all the components are distinctive characteristics of this selection. Sensory Profile Colour: Medium-intense ruby red. Bouquet: Elegant, with full varietal characteristics, underpinned by notes of pepper and spices. Palate: Dry and medium-bodied in the mouth, lightly tannic and pleasantly bitterish.
50% freisa Average yield: 50 hl/hectare Alcohol: 12.0 % vol. Sugars: 5 gr/l ± 2 Total acidity: 6.00 ± 0.5 gr/l Serving temperature: 14 – 16° Vineyard location and profile: Both the bonarda and freisa vineyards are located in the Mistràs area of the comune of Castelnuovo Don Bosco, bordering on Albugnano (AT). The 15-20-year-old vineyards, on calcareous soils with a southwest exposure, are trained to the Guyot system; their microclimate makes them particularly suitable for the production of slightly aromatic reds. Vinification and ageing: The two varieties are given separate 15-day fermentations in stainless steel at about 25oC; this traditional process allows generous extraction from the skins of colouring matter and tannins. After the completion of malolactic, the final blend is assembled. Then the wine, still containing some residual sugar, is put into pressure tanks to achieve effervescence and to develop its own very distinctive characteristics typical of the two varieties. Sensory Profile Colour: Deep ruby red. Bouquet: Full and rich, with a distinct spiciness over a vein of peach and rose-petals. Palate: Dry, slight effervescent, very soft contours filled with ripe fruit.
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