GRAPES USED
Moscato bianco.

VINIFICATION AND BOTTLING
Destemming, soft crushing and pressing, fermentation at a controlled temperature to assist the second fermentation. When the alcohol level reaches 5°, the temperature is reduced and fermentation blocked. Tartaric stabilisation is then performed and the wine bottled under sterile conditions.

ORGANOLEPTIC CHARACTERISTICS
The aim of this Moscato, which is vinified as vino frizzante (semisparkling wine), is to express as best as possible the aromatic bouquet typical of this ancient variety, and preserve the subtle aromas inherent to the grape. Whence fermentation at a strictly controlled temperature and a second fermentation delicate enough that the subtle, extremely fragrant bouquet is not overpowered by the carbon dioxide produced. The wine is pale straw yellow in colour with lively effervescence and faint green highlights that belie its youth and vivacity. Highly aromatic nose that combines well with the terpenes, which enhance the characteristic citrus aromas. Elegant blossom and musk notes, which are also highly typical of the variety. In the mouth, the wine is frankly zesty, which provides a pleasant counterbalance for its sweetness and glyceric content. This acidity is all the more noticeable in the finish, which is particularly long for a Moscato, as the sweet sensation is almost entirely superceded by a refreshing desire to salivate.

SERVING SUGGESTIONS
A pleasing accompaniment to traditional desserts such as yeast and fried cakes but also with “sweetish” cured meats (due to their high fat content and low salt content) and light and creamy mousses. The international prizes won by Valdiserre, including the world Muscats du Monde competition, prove this wine’s prestigious and universal nature.

YIELD
6 tonnes per ha.

DENSITY
6500 vines per ha.

AVERAGE VINE AGE
60 years

GRAPES USED
Moscato bianco

VINIFICATION AND BOTTLING
Raisined grapes are destemmed and very softly pressed. After a brief fermentation period in steel vats, the wine is matured for 24 months, with at least 12 months in barriques.

ORGANOLEPTIC CHARACTERISTICS
This raisined Moscato is a faithful representative of the Loazzolo D.O.C. denomination after which it is named, expressing the range of characteristics for which this ever-so-delicate and infinitely complex variety is known. Its intense straw colour, with noticeable golden highlights, hints at well-balanced sensations confirmed unanimously by the nose and mouth. The range of sensations reach outstanding levels, with distinct aromas of dried fruit, apricots preserved in alcohol, quince and withered yellow flowers. There is a beguiling, extremely elegant waxy note, born of the raisining and the wine’s glyceric structure. Exceptional balance between its sweetness and acidity is responsible for the wine’s cellaring ability, creating memorable sensations in the mouth. The after-aromas reiterate nuances distinguished in the nose, enhancing its ripe tropical fruit and dried fruit notes. This harmonious wine has a relatively low alcohol content, making it a versatile companion for a wide range of foods.

SERVING SUGGESTIONS
Light blue-vein cheeses and certain types of matured meats and salamis make interesting pairings. Although traditionally paired with biscuits and cakes, wines such as this, which create such an “emotional impact” really deserve to be meditated over on their own.

DENSITY
7000 vines per ha.

AVERAGE VINE AGE
70 years

YIELD
50 quintals per hectare

GRAPES USED
Brachetto.

VINIFICATION AND BOTTLING
Destemming and extremely soft crushing, fermentation and maceration at a controlled temperature for 4 days.

ORGANOLEPTIC CHARACTERISTICS
Born of a desire to enhance as much as possible the aromatic characteristics of the variety. Not only is this 100% Brachetto wine extremely elegant, but its aromas are of an outstanding finesse, complementing perfectly the wine’s inherent structure. Purple in colour, tending towards cherry. The nose is initially extremely delicate, almost shy, and then explodes with withered rose and lychee aromas that are immediately followed by a range of aromas typical of the variety, with a faint musky note. The natural sweetness of the fruit holds its own against the residual sugars and alcohol, which is exceptionally low. A noticeable acidity in the mouth provides a pleasant contrast to the sugars, making the wine a good cellaring prospect and opening up a whole host of possible food pairings. The wine’s lively acidity is suitably mitigated and highlighted by the alcohol and glycerine content, which make it soave and light in the mouth. Exceptionally wellbalanced and outstandingly harmonious in the mouth, with a lingeri g finish. An unusual wine that seems to be almost shy in stepping outside the square, but which boldly expresses the beguiling characteristics of a variety that is still rather misunderstood and not always presented to advantage.

SERVING SUGGESTIONS
Excellent served at a temperature of 12°C to accompany creamy young gorgonzola cheese, delicate pates or light country terrines. Absolutely fascinating with biscuits and cakes, Torrone and almond nougats.

YIELD
4.5 tonnes per ha.

VIGNETO
6000 vines per ha.

GRAPES USED
Product of 100% estate grown and bottled Pinot nero.

VINIFICATION AND BOTTLING
Grapes are hand harvested when fully ripened, de-stemmed and softly crushed. The first fermentation part takes place in horizontal vinifiers tank, at a controlled temperature of 24 ° - 26 ° C with delicate and slow punching down. When wine has reached an alcohol content around 7-8 degrees, must is drawn off and partly transferred to Vinooxygen oak tank where alcoholic and malolactic fermentation ends and begins the slow refinement phase. Meanwhile the other part is transferred in stainless steel tank where alcoholic and malolactic fermentation ends before being transferred in barriques and tonneaux.

TASTING NOTES
Ruby red color with glimmers of red garnet. The nose is filled with chaerry, blackberry and strawberries accompanied with flora notes of roses and violet and a slight hint of white pepper, clovevs and cinnamon. In the mouth there is delicateness and elegance made from the perfect balance between the vitality of the tannine and the acidity compensated with warm notes from the alcohol and a slight almond finish.

SERVING SUGGESTIONS
One of the joys of Pinot Nero is its versatility to enliven a wide array of dishes from simple starters and rich and earthly salads to pasta dishes and fattier fish, such as Chinook smoked salmon to even more complex and structured dishes with either white meat, such as pork loin or Chicken Cacciatore with rosted vegetables, or with red meats such as Veal steaks, or the traditional Italian Capretto.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha
11000 plants / hectare of the La Vela vineyard

GRAPES USED
Produced from 100 % estate-grown barbera grapes “Nizza” is a wine produced in a smallwine-growing area comprising 18 municipalities around Nizza Monferrato. Both the wine-growing and wine-making processes are strictly regulated. Estate vineyards located in the municipality of Loazzolo and some in Calamandrana. All have a south to southeast aspect.

VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in horizontal vats at a controlled temperature of 26-28 °C. After 12 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is subsequently aged in small oak barrels for approximately 18/24 months before being bottled. By law Barbera d'Asti Superiore DOC cannot be sold until 18 months after the first January following the harvest.

TASTING NOTES
Ruby red with purple highlights. Complex, intense nose, with preserved fruit, vanilla and slight toasty notes. Dry, warm and full in the mouth. Well-structured, lingering palate with a wellbalanced, lightly tannic finish.

SERVING SUGGESTIONS
Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses. Excellent with Fiorentina steak or T-bone steak.

YIELD
7 tonnes per ha.

DENSITY
6000 vines per ha.

GRAPES USED
Native vines present in the company, used differently, and in variable percentages, depending on the harvest trend.

VINIFICATION AND BOTTLING
For each grape variety destemming and soft crushing, maceration and fermentation at a controlled temperature in horizontal vats.

TASTING NOTES
“Elementary complexity”: this is the philosophy behind Le Marne, which is composed of a blend of red varieties in varying proportions according to the harvest, to create a harmonious whole from the different parts. The wine is a bright, almost brilliant, ruby red, and features the typical Piedmont aromas which, although in constant evolution, are clearly recognizable, creating a kind of signature for the estate’s wines. The nose presents very ripe (but not to the point of being cloying) fruity notes, herbaceous aromas, of which hay is the most noticeable, and a very pleasant tanginess. The acidity is well balanced by the glycerin and alcohol, which are anything but heavy, to the extent that these characteristics, in combination with the tannins, serve as a base for constructing the wine each year. In short, an elementary wine, with good cellaring potential, which, while being extremely pleasant on first impact, is also capable of satisfying drinkers who prefer structured wines that are more complex than they first appear. In fact, these more complex characteristics burgeon as the wine breathes and continue to evolve.

SERVING SUGGESTIONS
Good body makes Le Marne a good match for roasts and grilled meats, medium-hard cheeses and ocean fish, in particular fish soups with tomatoes, herbs, and chili, which are subtly contrasted by the various components in the wine, with extremely harmonious results.

YIELD
5 tonnes per ha.

DENSITY
6000 vines per ha.

GRAPES USED
Produced with 100% property grapes from 4 varieties : Barbera, Cabernet Sauvignon and Merlot grown in Calamandrana vineyards and Pinot noir grown in Loazzolo vineyards. The careful 4 wines blend , which varies from year to year, allows to obtain a product with exceptional richness.

VINIFICATION AND BOTTLING
The grapes are hand-picked when fully ripe, then destemmed and lightly pressed. The various varieties are vinified at different times, as they ripen, which occurs in the following order: pinot nero, merlot, barbera and cabernet sauvignon. The must is fermented on the skins for 7 to 10 days, depending on the variety. The various wines are then combined for malolactic fermentation. The wine is subsequently aged in small barrels for approximately 12 months and bottle aged for another few months before distribution.

TASTING NOTES
Rich ruby red with purple highlights. Complex, elegantly subtle nose with vanilla and jam notes. Warm, full and well-structured in the mouth with a lingering finish.

SERVING SUGGESTIONS
Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.

GRAPES USED
Produced with 100% Barbera grapes. Pertaining vineyards located mainly in Calamandrana and partly in Nizza Monferrato with south, south-east exposition.

VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in vertical vats at a controlled temperature of 26-28 °C. After 10 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is bottled in the spring following harvest.

ORGANOLEPTIC CHARACTERISTICS
Ruby-red colour with purple hints; typically intense fruity nose. The palate is dry, tasty and fresh, with good length, which all makes for a pleasant, very drinkable wine.

SERVING SUGGESTIONS
A pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Excellent with medium-hard cheeses.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.

GRAPES USED
Estate vineyards located in the municipality of Loazzolo and some in Calamandrana.

VINIFICATION AND BOTTLING
Crushing, de-stemming and fermentation at a controlled temperature, followed by 12 months aging in 25 hl oak barrels.

ORGANOLEPTIC CHARACTERISTICS
The grapes are harvested by hand when fully mature, destemmed and delicately pressed. The must is fermented in horizontal vats at a controller temperature of 26°-28°C. The wine is then aged in large French oak barrels of 25 hl for 12 months.

TASTING NOTES
Ruby red color with nice purple reflections, bouquet is fruity, intense and characteristic. In mouth wine is dry, savory, fresh, with good persistence, pleasant and easy to approach.

SERVING SUGGESTIONS
With its important structure and its typical Piemontese characteristics with the enhanced notes of fruit, typical of Barberas, this wine is ideal with pasta dishes served with ragu or other meat sauces and with main dishes such as grilled red meat, stews, roasts and game.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.

THE INFLUENCE OF THE TERROIR
A fresh and mineral taste accompanied by an intense bouquet of white and exotic flowers fully express the characteristics of the Sauvignon blanc. The vines are at the highest point of the Vineyard, cultivated at 540 meters above sea level, which renders a stronger thermal range in August and September.

GRAPES USED
100% Sauvignon blanc

VINIFICATION AND BOTTLING
Crushing, destemming and grape soft pressing. After flotation, grape must is transferred to the Vinooxygen tank which allows all vinification phases without moving wine until bottling moment. This is made in order to preserve all its natural aromas and minimize the sulphites use.

ORGANOLEPTIC CHARACTERISTICS
For Sauvignon Blanc it’s vital to have an optimal maturation not just from a technical aspect but as well from an aromatic aspect. The delicacy of the perfumes and the finding the right balance are easily compromised if the grapes are picked prematurely or harvested too late. Thus each vine is cured very carefully creating an optimal result with great structure and persistence. The color is a pale straw yellow, clean and luminous. Its bouquet has scents of white flowers as well as typical aromas of Sauvignon blanc including that of the boxwood tree, notes of exotic fruits, especailly pineapple and liche fruit. In the mouth it’s fresh, mineral, and savory. The location of the vines on the high hills with a soil light in limestone makes this sauvignon particularly special and enjoyable.

SERVING SUGGESTIONS
Perfect for something as simple as a savory or salty appetizer or excellent with fish. It also pairs perfectly with any pasta dish with a lighter sauce such as that with vegetables or white meat.

YIELD
6 tonnes per ha.

DENSITY
5000 vines per hectare

DENSITY
6000 vines per ha.

YIELD
7 tonnes per ha.

VINIFICATION AND BOTTLING
Crushing, destemming and grape soft pressing. After flotation, grape must is transferred to the Vinooxygen tank which allows all vinification phases without moving wine until bottling moment. This is made in order to preserve all its natural aromas and minimize the sulphites use.

ORGANOLEPTIC CHARACTERISTICS
The wine is clear with a pale straw yellow color with greenish reflections. The nose opens with lime, rosemary, thyme and other aromatic herbs notes, in addition with delicate wax and a very light hydrocarbs marks , found on the bouquet background. On tasting a direct freshness from wine stand out, with a dry and savory ending. After swallow, retrolfactive taste reaches all aromatic notes previously described.

SERVING SUGGESTIONS
Our Riesling goes very well with fish and shellfish dishes, with first courses with white truffles, with second courses of white meat and poultry or simply it can be enjoyed as an aperitif.

GRAPES USED
100% Chardonnay

VINIFICATION AND BOTTLING
Crushing, de-stemming and soft pressing, fermentation at controlled temperature with must transfer to barriques as soon as 2/3 of fermentation has been completed. Is followed by 9 months of battonage sur lie.

ORGANOLEPTIC CHARACTERISTICS
The idea of creating a well-structured still white wine in a region known for its Barbera, Moscato and Brachetto wines, arose from the need to study the interactions between white Chardonnay vines, which change greatly according to the harvest and the product desired. The results were rather astonishing, when you consider that this Solum combines depth, crisp, well-defined aromas, suppleness, tanginess, and a well-balanced richness. The wine is pale straw yellow in colour, bright and lively, and its nose features distinct fresh white flower and zesty citrus aromas. As the wine breathes, ripe fruit (especially banana) and herby aromas develop. In the mouth, the wine is well-structured, with good alcohol, and a buttery feel typical of Chardonnay.
Le sorprese non sono mancate, se pensiamo che questo Solum è riuscito a coniugare in sé profondità, profumi netti e definiti, morbidezza, sapidità e soavità d’insieme. Di un giallo paglierino scarico, molto limpido e luminoso, il vino apre al naso con marcati sentori di fiori bianchi freschissimi e di frutta citrina, segno, quest’ultimo, di grande freschezza.
Ad una maggiore aerazione palesa sentori di frutta in maturazione e di erbe aromatiche. Durante la degustazione si notano profonde sensazioni strutturali, date dal tenore alcolico e dalla intensa cremosità d’insieme, classica dello Chardonnay.

SERVING SUGGESTIONS
Solum pairs well with a wide range of foods, from fish starters, to pasta and rice dishes with vegetables or white ragouts, traditional Italian fried foods, and white meats (veal, rabbit, etc.). Also great as a pre-dinner drink with savoury nibbles. Artfully enhances foods it is paired with, without detracting from subsequent dishes.

DENSITY
6000 vines per ha.

YIELD
50 quintals per hectare

 

(75% Chardonnay – 25% Pinot nero )

DENSITY
6000 vines per ha.

YIELD
7 tonnes per ha.

VINIFICATION AND BOTTLING
Crushing, de-stemming and grape soft pressing. Fermentation is made in stainlless steel tanks at a controlled temperature before second fermentation in bottle. This process is followed by an aging on lees in bottle between 48/60 months before disgorgement.

ORGANOLEPTIC CHARACTERISTICS
The wine is pale straw yellow, brilliant with a fine and persistent bubble, that opens at the nose with marked white fruit hints, bread crust and a mineral note. At taste is fresh, direct, dry with good persistence and a savory ending.

SERVING SUGGESTIONS
t is an extremely gastronomic wine. Perfect as an aperitif, it pairs well with first courses, grilled and raw fish or alternatively, meeting the Piedmontese tradition, can join dishes with white truffles or a fried mix.