ROERO ARNEIS
Variety of vine: Arneis 100%
Vineyards position: Canale, Piedmont, Italy.
Soil: clayey-limestoned.
Date of harvesting: mid September.
Yield per hectare: 55 hl
Wine-making: following sugar and acid valuations that help establish the best harvesting period, the grapes are picked and then rested overnight in refrigerated cells at a temperature between 0°C and -2°C, after which the grapes are pressed. Maceration of the grapes is done with both skin and must, giving the wine more fragrance, structure and longevity. The low temperatures at this stage of the preparation gives the wine its fuller colour. Fermentation takes place in steel casks and the wine is bottled in March. Tasting notes: the taste is intense and persistent, with an apricot and apple fragrance, a hint of camomile and, sometimes, slightly spicy. It stimulates the palate with a harmonious taste and a good structure.
Dishes: it's recommended with hors d'oeuvres, risotto, pasta and fish.
Temperature of taste: 12-13° C
LANGHE FAVORITA
Variety of vine: Favorita 100%
Vineyards position: Vezza d'Alba, Piedmont, Italy.
Soil: sandy.
Date of harvesting: second half of September.
Yield per hectare: 60 hl
Wine-making: following sugar and acid valuations that help establish the best harvesting period, the grapes are picked and then rested overnight in refrigerated cells at a temperature between 0°C and -2°C, after which the grapes are pressed. Maceration of the grapes is done with both skin and must, giving the wine more fragrance, structure and longevity. The low temperatures at this stage of the preparation gives the wine its fuller colour. Fermentation takes place in steel casks and the wine is bottled in March.
Tasting notes: the bouquet is delicate and recalls the fragrance of citrus fruits, linden flowers and exotic fruits. Fresh to the palate, it's harmonious in taste with notes of hay.
Dishes: it is recommended with hors d'oeuvre, fish and shellfish.
Temperature of taste: 10-12° C
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BARBERA D'ALBA
Variety of vine: Barbera 100%
Vineyards position: Castellinaldo, Piedmont, Italy.
Soil: clayey-limestoned.
Date of harvesting: end of September – beginning of October.
Yield per hectare: 50 hl
Wine-making: even if it is a young, fresh and fruity wine, these vineyards are subjected to a double clearing. The fermentation takes place in stainless steel casks with temperatures of 25-26° C; this ensures a good colour, fragrance and aroma. Following fermentation, the wine is transferred in 1500-2000 Lt wood casks and in French barriques previously used at least twice. After the malolactic fermentation, the wine remains in wood casks to the summer and is bottled in July. The wine is introduced the market in September, one year after the harvesting.
Tasting notes: a bouquet of undergrowth and of egriot cherry. The taste can be powerful but very soft.
Dishes: it's recommended with dishes rich in taste, like soups and meats, and with soft or rich cheeses.
Temperature of taste: 18° C.
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BARBERA D'ALBA - Due Gelsi
Variety of vine: Barbera 100%
Vineyards position: Castellinaldo, Piedmont, Italy.
Soil: clayey-limestoned.
Date of harvesting: end of September – beginning of October.
Yield per hectare: 40 hl
Wine-making: we believe a good wine born on the vines so we devote a long time to them throughout the year and we practise a double clearing. The harvesting period is determined by taking in consideration the sugar/acidity ratio and the phenolic maturity. The harvest in done in two sessions. The pressing takes place slowly just to eliminate all steems and mannas. The fermentation takes one week with controlled temperatures. The low temperatures at this stage of the preparation gives the wine a darker colour. The wine then rests in French barriques for one year, where the malolactic fermentation developes. In July the wine is bottled and is ready for the market in October, two years after the harvesting.
Tasting notes: rich fragrance, sumptuous, with a note of red fruits and, in the end, vanilla and liquorice. Elegant, with a full taste, powerful with a sturdy structure.
Dishes: it is indicated with red meat; mature and very mature cheeses.
Temperature of taste: 18° C
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NEBBIOLO D'ALBA
Variety of vine: Nebbiolo 100%
Vineyards position: Castagnito, Piedmont, Italy.
Soil: clayey with sand.
Date of harvesting: beginning of October.
Yield per hectare: 40 hl
Wine-making: the harvesting is done in two sessions, one week from one another. Maceration is developed in stainless steel casks for 4 to 5 days. The wine stays in 600 litres oak casks for 8 to 9 months and then it is transferred in stainless steel casks. The wine is bottled in June and September, one year after the harvesting, and is ready for the market. Tasting notes: the colour is red with an ethereal fragrance, elegant; there are perceptions of violet, marasca and final notes of spice. It is full, aristocratic and delicate.
Dishes: perfect with roasts, game and matured cheeses.
Temperature of taste: 18° C
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NEBBIOLO D'ALBA - Loreto
Variety of vine: Nebbiolo 100%
Vineyards position: Canale, Piedmont, Italy. In the past it was property of the Counts of Loreto, it is completely cultivated with vineyards since the 1500s, and it is the highest one of Canale. The position is south-west facing.
Soil: clayey-limestoned with sand.
Date of harvesting: beginning of October.
Yield per hectare: 45 hl
Wine-making: in this vineyard the yield per vine must not be more than 2 kg so, for this reason, we practise a double clearing. The grapes are harvested by hand to select the best bunches. The fermentation takes place in stainless steel macerators to guarantee the correct skin-must contact and an adequate colour extraction. The wine then stays in oak, where the malolactic processing develops for 12-15 months and then again in stainless steel casks. It is bottled in August, two years after the harvesting and in October it enters on the market.
Tasting notes: silky taste, complex fragrance, aristocratic, elegant with notes of redcurrant, bilberry, liquorice and spice.
Dishes: it's a big wine good with roasts and seasoned cheeses.
Temperature of taste: 18° C
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BAROLO - Le Coste di Monforte
Variety of vine: Nebbiolo 100%
Vineyards position: Le Coste in Monforte d'Alba, Piedmont, Italy. A very exclusive area, with an old tradition for Barolo wine production. The vines face south by south-east.
Soil: clayey and calcareous.
Date of harvesting: second half of October.
Yield per hectare: 45 hl
Wine-making: in this vineyard the yield per vine must not be more than 2 kg so, for this reason, we practise a double clearing, one at the beginning and the other one at the end of August. The grape harvest by hand, in two turns, 6 to 10 days one from the other. The fermentation takes place in stainless steel macerators to guarantee the correct skin-must contact and an adequate colour extraction. After this process the wine stays in oak casks for 24 months, where the malolactic process is developed, then it stays again in stainless steel casks for 12 months, after which it is bottled and kept in the wine cellar for 8 months. Four years after harvesting, the wine is ready for the market.
Tasting notes: the bouquet is elegant, it offers scents of raspberry, liquorice and spices notes. In mouth it is extensive, massive and harmonious.
Dishes: pairs well with important dishes, meats and seasoned cheeses.
Temperature of taste: 18° C
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