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Wines
Gavi del Comune di Gavi DOCG
The Cortese grape variety, grown on the hills of the municipality of Gavi (in the province of Alessandria), is used to make a wine that bears the subappellation “del Comune di Gavi”. These vineyards are situated 250-300 metres above sea level, in soils with a mainly sandy-marly structure: layers of deep marl alternate with sandstone; the colours of these soils vary from light brown to very light.
After a short period of cold maceration on skins followed by fermentation, the wine spends a while maturing on lees, with partial ageing in small barrels. This is followed by a brief period of bottle ageing.
Color: straw yellow with greenish hints. Bouquet: rich and full, intense scents of camomile, hay and green tea. Flavour: pleasantly dry and crisp, full and deep in the mouth. A persistent linger exhibits apricot and peach scents.
100% Cortese grapes
12.50% abv
Langhe Arneis DOC
The Arneis vineyards used for this selection are cultivated in the heart of the Langhe. The grapes are picked by hand and the harvest is followed by cold maceration with soft pressing. The must then undergoes temperature-controlled fermentation at 16-18 °C for about 10 days. The last important phase for this wine is a short period of bottle-ageing, in order to develop its structure and pleasant bouquet.
Colour: clear straw yellow. Bouquet: complex, intensely fruity with attractive notes of grass and flowers. Palate: well balanced and elegant. The finish shows notes of peach and almond.
100% Arneis grapes
13.50% abv
Derthona Colli Tortonesi DOC Timorasso
The grape of origin is Timorasso, a white variety which has found favorable soils and exposures on the hills around the town of Tortona, in the province of Alessandria, since Middle Ages. After soft crushing and a short period of cold maceration, the free run must ferments at a temperature of 16-18 °C to enhance the varietal aromas. This is followed by several months’ ageing on lees to improve the product’s complexity and longevity.
Color: intense straw yellow. Bouquet: complex, either with flower notes of acacia and hawthorn, and ripe notes of peach and honey. Other mineral and flint notes are highlited in the final. Palate: dry, with mineral thickness and good acidity. The persistence and texture are outstanding.
100% Timorasso grapes
14% abv
Barolo DOCG
This Barolo is made with the blending technique, which was typical in the Langhe as early as the beginning of the last century. This is the preferred technique of our estate, which concentrates on making elegant and well-balanced wines. Temperature-controlled fermentation at 30°C lasts 15-20 days, to enrich the wine with the tannin necessary for long ageing. It is then transferred into large oak barrels where it spends at least two years, followed by a brief period in the bottle, to achieve the final balance.
Color: ruby red shading to garnet. Bouquet: Rich and generous, with complex scents of spices, licorice, coffee and dried roses. Palate: dry, well balanced and full-bodied with well-integrated tannins. Exhibiting a note of plum and jam.
100% Nebbiolo grapes
14% abv
Barbaresco DOCG
As with our Barolo, the historical production technique is used, blending batches from areas with different microclimates. Alcoholic fermentation is traditional, at a temperature of 28- 30°C, and lasts about 20 days. Malolactic fermentation is followed by a period of ageing in large oak barrels, where the wine spends over a year. Another brief period in the bottle is needed to favor and complete the balance and the development of the tertiary aromas.
Color: ruby red shading to garnet. Bouquet: very intense and really complex, with scents of ripe plum and black cherry. Exhibiting powder coffee and tobacco notes as well. Palate: rich, generous and subtly zesty. Persistent with sweet and well-integrated tannins. The finish and aftertaste show notes of plum and vanilla
100% Nebbiolo grapes
14% abv
Barbera d'Asti Superiore DOCG
The blending of grapes from vineyards with slightly different soils and microclimates, in the heart of Monferrato, enables us to obtain a better wine with the best balance between structure and aroma. Vinification is traditional, with 10 days' maceration at a temperature of 20-30 °C, followed by malolactic fermentation. The wine spends about 12 months ageing in small oak barrels, during which this well-structured Barbera further enhances its extractive qualities and evolves into a complex and elegant wine. Another brief period in the bottle is needed to complete the ageing.
Color: deep ruby red. Bouquet: rich and deep, with a complex balance of violet and liquorice notes. Palate: crisp and dry, with a subtle background of vanilla and wild berries, which carries through to its lingering finish.
100% Barbera grapes
14.5% abv
Age Verification
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