Langhe Chardonnay D.O.C. dla Ru

Dry white wine

VINEYARD

– Geographical position: Alba (CN).
– Area of vines: Ha 0.80.00
– Year of planting: 1989
– Exposure and altitude: West, 210 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

 

VINIFICATION

– Alcohol content: 12,5 -13%
– Total acidity: 5,5 – 5,6 g/l
– Grape variety: Chardonnay.
– Vinification: Selection of the first flower must (60% of the overall must) is followed by fermentation at a controlled temperature of 17 – 18 °C. After fermentation, the new wine is allowed to rest on the lees for three months.
– Ageing potential: 3 years.

THE ORGANOLEPTIC PROFILE

– Colour: Straw yellow.
– Nose: “Endowed with a truly superior aroma and softness: banana and flowers are clearly and intensely perceived.” Luca Maroni’s GUIDA DEI VINI ITALIANI (“Guide to Italian wines”)
– Palate: Fruity, with notes of exotic fruit, ripe apple and green peppercorn.
– Serving temperature: 8-12 °C / 46 – 54 °F
– Serving suggestion: Complements pasta and rice with fish sauces as fish, antipasti and fresh cheeses.

Dolcetto d’Alba D.O.C. dla topia

Red wine

 

VINEYARD

– Geographical position: Alba (CN).
– Area of vines: Ha 0.35.20
– Year of planting: 1955
– Exposure and altitude: West, 230 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

VINIFICATION

– Alcohol content12,5 -13%
– Total acidity5,0 – 5,5 g/l
– Grape varietyDolcetto.
– Vinification: Fermented for six days with manual stirring and délastage before being decanted into stainless steel vats where the malolactic fermentation takes place.
– Refinement: 5 months in stainless steel casks and three months in the bottle.
– Ageing potential: 3 years.

THE ORGANOLEPTIC PROFILE

– Colour: ruby red with garnet hues.
– Nose: Sweet hints of wild berry and almond preserves.
– Palate: Pleasantly tannic, fresh, soft and balanced with its typical almond notes.
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: With pulses, pasta and rise dishes, starters, cheese and meat.

Claudette

Quality sparkling drywine
Méthode classique

VINEYARD

– Geographical position: Guarene d’Alba (CN).
– Exposure and altitudeNorth-West , 250 m above sea level.
Soil composition: Medium mixture.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

 

VINIFICATION

– Alcohol content: 13 %
– Residual sugar: 9 g/l
– Grape variety: Arneis and other native varieties.
– Vinification: Gentle pressing of the grapes and immediate separation of the must from the skins is followed the following. March by fermentation at a controlled temperature (méthode classique). The Arneis brut slowly develops the sparkle that highlights the aroma and characteristics of the grapes from which it is made.

THE ORGANOLEPTIC PROFILE

– Colour: Straw yellow, bright and lively, with greenish highlights. The perlage is fine, abundant and long-lasting.
– Nose: Intense and very fruity with delicate nuances of crusty bread.
– Palate: Soft, savoury and extremely fresh, fruity flavour.
– Serving temperature: 6 -8 °C / 43 – 46 °F
– Serving suggestion: With fish or ideal as an aperitif and a perfect match for even the most important occasion.

Barbera d’Alba Superiore D.O.C. vigna veja

Red wine

 

VINEYARD

– Geographical position: Alba, Guarene d’Alba (CN).
– Area of vines: Ha 2.94.00
– Period of planting: 1925 – 1968
– Exposure and altitude: South-West , 250 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 Hl/Ha

VINIFICATION

– Alcohol content:13,5 -14%
– Total acidity5,5 – 6,0 g/l
– Grape varietyBarbera.
– Vinification: 9 days fermentation with manual stirring and délastage.
– Refinement: After decanting, 90% of the new wine goes into stainless steel vats and the remaining 10% to wooden casks for 12 months, where malolactic fermentation takes place. It is then decanted again and left to rest for three months before bottling. Three more months of maturation occurs in the bottle.
– Ageing potential: over 8 years.

THE ORGANOLEPTIC PROFILE

– Colour: Ruby red.
– Nose: Wines with definite noticeable scents of woodland, sour black cherry, rasberry and plum.
– Palate: Full and smooth with crisp red berry and liquorice nuances.
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: With grilled red meat, pasta and rice dishes, cheese and savoury pastries.

Nebbiolo d’Alba D.O.C. Gerbole

Red wine

VINEYARD

– Geographical position: Alba, Guarene d’Alba (CN).
– Area of vines: Ha 00.56.10
– Period of planting: 1945-2002
– Exposure and altitudeSouth – West, 260 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 50 Hl/Ha

VINIFICATION

– Alcohol content13,5 -14%
– Total acidity: 5,0 – 5,5 g/l
– Grape variety: Nebbiolo.
– Vinification: 9 days fermentation with application of manual stirring and délastage.
– Refinement: 12 months, where malolactic fermentation takes place. It is then decanted again and left to rest for three months before bottling. There is then three more months of maturation in the bottle.
– Ageing potential: Over 8 years.

THE ORGANOLEPTIC PROFILE

– Colour: Ruby red with violet reflections
– Nose: A complex aroma recalling small fruit, mulberry, rasberry and violet.
– Palate: “Classy, soft and aromatically balmy” by Luca Maroni, Guida dei Vini Italiani (“Italian Wine Guide”)
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: With red meat, meat with souce, braised or friend beef and aged cheese.

Barbera d’Alba Superiore D.O.C. Gerbole

Red wine

 

VINEYARD

– Geographical position: Guarene d’Alba (CN).
– Area of vines: Ha 1.48.00
– Year of planting: 1970
– Exposure and altitude: South – West, 250 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 Hl/Ha

VINIFICATION

– Alcohol content: 14 -14,5%
– Total acidity: 5,5 – 6,0 g/l
– Grape variety: Barbera.
– Vinification: Fermented for 9 days with manual stirring and délastage then decanted into stainless steel vats and wooden casks (both barrique and traditional barrels), where malolactic fermentation takes place.
– Refinement: 18 months of maturation in oak casks, after which it is decanted, and left to rest for 3 months then bottled.
– Ageing potential: over 10 years.

THE ORGANOLEPTIC PROFILE

– Colour: Ruby red: “Barbera Gerbole stands alongside the greatest wines. The colour alone reveals the fullness and impenetrability of its character” – Gigi Piumatti, Slow Food.
– Nose: Intence aroma of black cherry and a hint of spice.
– Palate: Rich in marked flovours; soft, velvety and enveloping.
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: A wine for the whole meal, particularly suitable for serving with grilled red meat, ripe seasoned cheeses or alone as a meditation wine.

Barolo DOCG

VINEYARD

– Geographical position: La Morra (CN).
– Years of planting: Vines are 20 to 40 years of age.
– Exposure and altitude: South – East and South -West. 300 m above sea level.
– Soil composition: Clayey, calcareous soil lends elegance and complexity. Magnesium and manganese oxides in the soil make for the softest tannins.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 hl / ha

VINIFICATION

– Alcohol content: 14,5
– Total acidity: 5,2 – 5,6 g/l
– Grape variety: Nebbiolo 100%
– Vinification: Maceration takes 4 – 5 days in stainless steel tanks, followed by fermentation for 10 – 12 days. Wine is then transferred to barrels of different sizes and types of wood and allowed to under go malolactic fermentation.
– Refinement: All the different constituents require maturation in different kinds of wood, both French and Slavonian, for a period lasting between 18 and 22 months. Followed by blending and bottling. After one year, the bottles are ready for release.

THE ORGANOLEPTIC PROFIL

– Colour: Deep garnet color.
– Bouquet: perfectly mixed floral and spicy qualities
– Flavour: Rich, full-bodied and elegant on the palate. Notes of licorice, cherries in liqueur, cacao and fresh raspberries.
– Agening potential: Age-worthy wine that matures slowly and constantly in the bottle. Tremendous expression can be – expected over decades.
– Serving temperature: 18-20° C / 64 – 68 °F
– Serving suggestion: An aristocratic wine that finds its ideal match in game, red meat, braised beef… Superb with dishes garnished with white truffles from Alba. Extraordinary quality and harmonious maturation.

Langhe Chardonnay D.O.C. RU

White wine

 

VINEYARD

– Geographical position: Alba (CN).
– Area of vines: Ha 0.80.00
– Year of planting: 1989
– Exposure and altitude: West, 210 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

VINIFICATION

– Alcohol content: 12,5 -13%
– Total acidity: 5,5 – 5,6 g/l
– Grape variety: Chardonnay.
– Vinification: selection of the first flower must (60 % of the overall must) is followed by fermentation at a controlled temperature of 17-18 °C; After fermentation, it rests on the lees for three months and is then decanted into stainless steel vats and wooden casks to allow malolactic fermentation.
– Refinement: 12 months of maturation in oak barrels before being decanted, and left to rest for three months then bottled. After six months in the bottle, it is put on the market.
– Ageing potential: over 6 years.

THE ORGANOLEPTIC PROFILE

– Colour: Straw yellow.
– Nose: Pulp of withered apricot, quince, ripe banana, vanilla and sweet tobacco.
– Palate: Full and rich, with an excellent balance between fruit and spices.
– Serving temperature: 10 – 15 °C / 50 – 59 °F
– Serving suggestion: With white meats fish, ripe cheeses or simply alone as a meditation wine.

Nebbiolo d’Alba Superiore D.O.C. Vigna Bric Paradis

Red wine

 

VINEYARD

– Geographical position: Piobesi d’Alba, Guarene d’Alba (CN).
– Area of vines: Ha 00.72.10
– Year of planting: 1967
– Exposure and altitude: South – West, 290 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 Hl/Ha

VINIFICATION

– Alcohol content: 14 -14,5%
– Total acidity: 5,0 – 5,5 g/l
– Grape variety: Nebbiolo.
– Vinification: Fermented for nine days with manual stirring and délastage before being decanted into stainless steel vats and wooden casks (both barrique and traditional barrel), where malolactic fermentation takes place.
– Refinement: 18 months of maturation in oak casks, after which the new wine is decanted and left to rest for three months then bottled. After six months in the bottle, it is put on the market.
– Ageing potential: over 10 years

THE ORGANOLEPTIC PROFILE

– Colour: Intense ruby red
– Nose: Delicate and aristocratic with a complex aroma of small fruits, liquorice, violet and vanilla.
– Palate: “Classy, soft and aromatically balmy” by Luca Maroni – Guida dei vini italiani (“Italian Wine Guide”).
– Serving temperature: 18-20° C / 64 – 68 °F
– Serving suggestion: A wine for the whole meal, particularly suitable for serving with game, red meat, braised or boiled meat, mature cheese or simply alone as a meditation wine. It also complements dark chocolate excellently.

Roero D.O.C.G. Riserva

Red wine

 

VINEYARD

– Geographical position: Piobesi d’Alba, Guarene d’Alba (CN).
– Area of vines: Ha 00.72.10
– Year of planting: 1967
– Exposure and altitude: South – West, 290 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 Hl/Ha

VINIFICATION

– Alcohol content: 14 -14,5%
– Total acidity: 5,0 – 5,5 g/l
– Grape variety: Nebbiolo.
– Vinification: Fermented for nine days with manual stirring and délastage before being decanted into stainless steel vats and wooden casks (oak vats), where malolactic fermentation takes place.
– Refinement: 18 months of maturation in oak casks, after which the new wine is decanted and left to rest for three months then bottled. After six months in the bottle, it is put on the market.
– Ageing potential: over 10 years

THE ORGANOLEPTIC PROFILE

– Colour: Intense ruby red
– Nose: Delicate and aristocratic with a complex aroma of small fruits, liquorice, violet and vanilla.
– Palate: “Classy, soft and aromatically balmy” by Luca Maroni – Guida dei vini italiani (“Italian Wine Guide”).
– Serving temperature: 18-20° C / 64 – 68 °F
– Serving suggestion: A wine for the whole meal, particularly suitable for serving with game, red meat, braised or boiled meat, mature cheese or simply alone as a meditation wine. It also complements dark chocolate excellently.