Wines of Piedmont

Arneis, an exclusive vine of the steep Roero hills, is, together with Nebbiolo, the architect of the fame of our territory. To enhance the prestige that this vine deserves, an exclusive selection of Roero Arneis has been created since 2004, with the clear intention of offering a further opportunity to fully appreciate the characteristics and potential of this great vine. The grapes come from two single vineyards selected for their sandy terroir and high altitude: from the soft, sandy soils of the Tanone cru, in the municipality of Vezza d'Alba, and from the Renesio Incisa cru in Canale, on the famous hill which gave the birthplace of the Arneis grape towards the end of the 15th century. In fact, it is said that this white grape differentiated itself in Renesio, initially called "White Nebbiolo" due to the shape of the bunch and the size of the berries similar to Nebbiolo. In the glass it is a brilliant straw yellow color. The nose is distinguished by its intense bouquet of tropical fruits in which the aromas of pineapple and white currant stand out. The entrance on the palate is rather marked by a splendid gustatory freshness which gradually shows its true powerful and enveloping character. A fine white that accompanies the meal well but which in combination with fish and shellfish dishes, white meat and not too seasoned cheeses gives its best. Its rich and persistent finish that ends with the triumph of sapidity makes it a quality bottle that is always very welcome and able to seduce all palates.

From the Mombirone cru, one of the hills surrounding the town of Canale. the family wine tradition was born, since in 1918 the great-grandmother Clotilde bought the first small plot, already then planted with Barbera vines, where the excellent results of the vine on the clay-limestone soils of this hill had long been recognized. It is here that, after more than a century, the best Barbera grapes are born, with which the family wanted to give life to an exceptional Grand Cru worthy of celebrating a special anniversary: the 100th harvest of Barbera d'Alba MonBirone. Numbered bottles, for a total production of this vintage equal to 10577. The grape harvest normally takes place in the first week of October, after pressing the alcoholic fermentation begins, carried out in the traditional way and lasting 15/20 days. After racking, the wine is placed in 225-litre wooden barrels where malolactic fermentation and refinement will take place, which can last between 15 and 20 months. After being bottled, the wine rests for about 6 months in the underground cellars before being put on the market. A deep wine with an intense ruby red color, with violet hues. On the nose it offers a rich and broad aroma, ranging from intense aromas of undergrowth, cocoa and spices, to sweet fruity notes of red fruits and plums, offering a sensational riot on the nose. The entrance to the palate immediately shows great power and a complex structure; it is the alcohol that ensures an initial softness, then balanced by the acidity, thus giving lightness to the fruity pulp. The finish is long and persistent, and offers a pleasant sense of freshness and good harmony between fruity and woody sensations. Its important alcohol content and good acidity recommend its combination with meats prepared with long cooking and medium-aged cheeses; a superb red that will give quality and sensory journeys to your palates.

We are at Morra, Serradenari, on soils from the Messinian period with a sandy loam texture with a strong presence of calcareous marl. At about 480m with a south-west exposure, the pure Nebbiolo grapes are vinified with spontaneous fermentation in truncated cone-shaped vats, macerating for about 40 days. The wine then ages for 30 months in 25-hectolitre Slavonian oak barrels.

Giulia Negri 's Barolo "La Tartufaia" is the producer's personal vision of the "La Morra" area who skilfully transforms the Nebbiolo grapes into an important and elegant red wine, with a deep and fine taste. On the nose the aromas are of red fruit, berries with notes of tobacco and licorice. On the palate it is full-bodied, enveloping with silky tannins and earthy and bloody sensations that close the sip.

Wine suitable for the whole meal, in particular it goes well with cured meats and hams, appetizers and first courses, fresh or medium-aged hard cheeses. The grapes are harvested manually in the vineyard and carefully deposited in boxes for transport to the cellar, pressed and fermented at a controlled temperature with a maceration of about 10 days. At the end of fermentation, the wine is left to clarify by static decantation until the end of winter. It will then rest in steel tanks until spring when it will be bottled: after about a month of aging in the bottle it will be ready to be drunk.

Particularly suitable as an aperitif or with summer appetizers, first courses, delicate fish. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar. They are pressed immediately, left for 5 hours with the skins and then fermented at a controlled temperature of around 15°C without the aid of selected yeasts. At the end of the fermentation process, the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until spring, when it will be bottled: after about 1 month of aging in the bottle, it will be ready to drink.

Aperitif wine and throughout the meal, it goes very well with appetizers, fish dishes and white meat main courses. The grapes are harvested manually in the vineyard and carefully deposited in boxes for transport to the cellar. It is then immediately pressed and left to ferment at a controlled temperature of about 15°, without the aid of selected yeasts. At the end of the fermentation the wine rests on the fine lees for 30/50 days; subsequently it is left to clarify by static settling until the end of winter. It will then rest in steel tanks until spring when it will be bottled: after about a month of aging in the bottle it will be ready to be drunk.

Warm, elegant, round. Light tannin in the month. Great aromatic persistence. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar, pressed and then fermented at a controlled temperature with a maceration of about 10-12 days. At the end of the fermentation process, the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until the end of summer, when it will be bottled: after about 6 months of aging in the bottle, it will be ready to drink.

Important wine indicated for second courses of red meat or game. Excellent companion for an after dinner with friends. The grapes are harvested manually in the vineyard and carefully deposited in boxes for transport to the cellar, pressed and fermented at a controlled temperature with a maceration of about 8-10 days. Upon racking, the wine is placed in barriques where it rested for 24 months. The wine thus obtained was further refined for about 6 months in steel tanks before finally being bottled; the bottles, after a rest of about 6 months in the cellar at a temperature of 18° C to complete the refinement, are ready for marketing.

Meditation wine, ideal in combination with aged cheeses and excellent at any time of the day or at the end of a meal as a digestive. The grapes are harvested and selected manually in the vineyard and carefully deposited in boxes for transport to the cellar. Here begins careful drying for a period of two months on wooden racks, in a dry and well-ventilated place. The withered bunches are pressed and subsequently the must obtained is left to ferment in steel tanks at a controlled temperature for about a month. At the end of the fermentation the wine rests in stainless steel tanks for about a year. Subsequently the wine is bottled and after a rest of about 6 months in the cellar at 18°C ​​​​to complete the refinement in the bottle, it will be ready to be drunk.

The grapes come from a plot of about one hectare located in the municipality of Nizza Monferrato, whose vines reach an average age of 50 years and represent the maximum selection of Barbera. Wine indicated for main courses of red meat, game or well-aged cheeses, structured, round with a harmonious balance between freshness and softness. The grapes are harvested manually and carefully stored in boxes for transport to the cellar, pressed and fermented at a controlled temperature with a maceration of about 15 days. After racking, the wine ages in small wooden barrels for about 18-24 months. The wine is then left to rest for about 6 months in a steel tank. At this point it is possible to proceed with the bottling. After further refinement in the bottle for at least 6 months in the cellar at a temperature of 20°C,

Enveloping, warm and round taste. Excellent persistence and harmony, the result of an elegant balance from a decisive freshness to a good body. The grapes are harvested manually in the vineyard and are carefully placed in boxes for transport to the cellar, pressed and then fermented at a controlled temperature with a maceration of about 15 days. After racking, it is aged in small wooden barrels for 18-24 months. The wine is then left to rest for about 6 months in stainless steel vats. At this point it can be bottled. After further aging in the bottle for at least 6 months in the cellar at a temperature of 20°C, the wine is finally ready to drink.

The grapes that come from a small plot known as "Casa di Bianca", located in the hamlet of Annunziata di Castagnole delle Lanze, represent the maximum selection of the Moscato vine from our lands. The Moscato Casa di Bianca grapes are carefully selected in the vineyard during the harvest (which takes place exclusively by hand), after being carefully pressed; the flower must is the result and is elaborated with the Martinotti Method in an autoclave, where it will rest on its lees for at least six months.

Warm and rich taste of extraordinary balance, it has important but never excessive structure and body. Good persistence and excellent harmony. Perfect with first courses, red meats and medium-aged cheeses. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar, pressed and then fermented at a controlled temperature with a maceration of about 8 - 10 days. At the end of the fermentation process, the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until spring when it will be bottled: after about 1 month of aging in the bottle it will be ready to drink.

Barbera ''Bosco donne'' is easy to combine because it accompanies almost all traditional Piedmontese dishes with sincere ease: in particular raw meat, agnolotti del plin seasoned with roast meat filling sauces and cooked veal braised in Barbera wine. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar, pressed and then fermented at a controlled temperature with a maceration of about 8 days. At the end of the fermentation process, the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until the end of summer, when it will be bottled: after about 6 months of aging in the bottle, it will be ready to drink.

Moscato d'Asti is an excellent dessert wine that goes well with dry pastries and fruit cakes; moreover, thanks to the moderate alcohol content, it is a pleasant thirst-quenching drink in the summer. The combination with cured meats and cheeses is more provocative; a provocation that will amaze you! To preserve all the fragrance of the fruit in the wine, it is necessary to adopt a particular harvesting and vinification technique. In fact the grapes, coming from the company's own vineyards, are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar; here they are delicately pressed and the must obtained is kept in cooling vats (-1.5° C) until the moment of vinification in an autoclave. Fermentation takes place at a controlled temperature and with the help of selected yeasts until 5% alcohol is reached. Subsequently the wine will be filtered and bottled. The result is a lively wine with strong and intense varietal characters.

Particularly suitable as an aperitif or with summer appetizers, first courses. It will amaze you with fried fish. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar. Subsequently they are pressed and fermented at a controlled temperature of about 18°C ​​with a maceration of about 2/3 days with frequent pumping over. Subsequently the Grignolino is drawn off and the fermentation is finished "in white", ie without skins and seeds, always maintaining a temperature of 18° C. At the end of the fermentation the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until spring, when it will be bottled: after about 1 month of aging in the bottle, it will be ready to drink.

Slightly sparkling, its slight effervescence enhances the freshness and flavor making it highly drinkable. Its great pleasantness goes wonderfully with cured meats, soups and boiled meats. The grapes are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar, pressed and then fermented at a controlled temperature with a maceration of about 8 - 10 days. At the end of the fermentation process, the wine is left to clarify with static settling until the end of winter. It remains in stainless steel vats until spring when it will be ready for the sparkling process in the autoclave and for bottling: after about 1 month of aging in the bottle it will be ready to drink.

Moscato d'Asti is an excellent dessert wine that goes well with dry pastries and fruit cakes; moreover, thanks to the moderate alcohol content, it is a pleasant thirst-quenching drink in the summer. The combination with cured meats and cheeses is more provocative; a provocation that will amaze you! To preserve all the fragrance of the fruit in the wine, it is necessary to adopt a particular harvesting and vinification technique. In fact the grapes, coming from the company's own vineyards, are harvested manually in the vineyard and carefully placed in boxes for transport to the cellar; here they are delicately pressed and the must obtained is kept in cooling vats (-1.5° C) until the moment of vinification in an autoclave. Fermentation takes place at a controlled temperature and with the help of selected yeasts until 5% alcohol is reached. Subsequently the wine will be filtered and bottled. The result is a lively wine with strong and intense varietal characters.

VÀLBON: A name that refers to our characteristic hilly landscape dotted with vineyards and charming villages. Hints of flowers, apple, pear and citrus fruits, which are found in the mouth giving sensations of flavor and freshness. Fine and persistent bubble. Pale straw yellow color with greenish reflections. Ideal for a refreshing aperitif or with appetizers, first courses and dishes based on fish, vegetables and white meats.

Austere, imposing, long-lived. Barolo Prapò DOCG vintage 2016 from Davide Fregonese winery, is an excellent red wine produced from grapes from 100% Nebbiolo vines. The vines were planted in 2000 in Serralunga d'Alba, Prapò, on calcareous soil at an altitude of 365 m slm , facing south-east. The training system used is espalier, with guyot pruning, and the grapes that have reached maturity are harvested in mid-October. Fermentation takes place in cement tanks in contact with the skins for about 28 days with daily pumping over and a delastage around the fourteenth day. The refinement takes place for a period of 18/30 months, depending on the vintage, and is carried out in French oak barrels from the Fontainebleau forest. A seductive glass of bright ruby red color. The nose opens fruity aromas of blackberry and blueberry, with spicy notes of cloves. In the mouth the taste is endowed with a decisive sapidity and a remarkable structure, supported by the right softness. The tannins are extremely fine, with a long persistence. It goes perfectly with baked veal shank and lamb with potatoes.

Enveloping, intense, memorable. Barolo Cerretta DOCG by Cantina "Bugia Nen" by Davide Fregonese, is an excellent red wine produced from grapes from 100% Nebbiolo vines. The Serralunga d'Alba vineyards were planted in 1998 on clayey-limestone soil at an altitude of 340 m slm with western exposure. The training system is espalier with guyot pruning. The grapes are harvested when fully ripe in mid-October. The refinement is carried out for a period ranging from 18 to 30 months depending on the vintage, in 15 hl French oak barrels from the Fontainbleau forest. A glass capable of captivating sight and smell from the very first moment. Intense ruby red to the eye, it offers the nose an amazing floral aroma of slightly withered flowers, mixed with the persistent scent of blackberry jam, followed by the bitterish hint of cocoa and licorice. In the mouth the taste is dense and extraordinarily enveloping, with a solid and balanced body, the flavor is persistent. The finish is fresh with a subtle but extremely elegant tannic texture. A refined and unique label of its kind; such a special bottle that it is perfectly suited to be tasted on the occasion of a combination with a juicy fassona steak, an elegant fillet with morels or a refined truffled partridge.

Fresh, captivating, pleasantly worldly. Nebbiolo Langhe DOC from Davide Fregonese's cellar, is a good quality red wine produced from grapes from 100% Nebbiolo vines. Fermentation takes place in cement tanks in contact with the skins for about 12 days with daily pumping over, and a délastage towards the sixth. The refinement takes place for a period of 6/12 months, depending on the vintage, and is carried out in French oak barrels from the Fontainebleau forest. A wine that shows an extremely intense ruby red color. The nose releases floral and fruity aromas, where the first to prevail are the fragrant hints of rose and violet, followed by hints of ripe red strawberry and cherry. An easy-to-drink red, with a fine structure and an elegant tannic texture, good freshness. It goes perfectly with structured meat-based dishes; even in the warmer months it is a very pleasant sip.