Le Marne
Monferrato rosso D.O.C.
THE INFLUENCE OF THE TERROIR
An elegant and easy wine made from a blend of barbera nebbiolo and dolcetto di Loazzolo grapes.
VINIFICATION
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.
DENSITY
6000 vines per ha.
AVERAGE VINE AGE
30 years
SOIL TYPE
Limestone base, with predominantly loose marl.
YIELD
5 tonnes per ha.
Le Marne
Monferrato rosso D.O.C.
THE INFLUENCE OF THE TERROIR
An elegant and easy wine made from a blend of barbera nebbiolo and dolcetto di Loazzolo grapes.
VINIFICATION
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.
DENSITY
6000 vines per ha.
AVERAGE VINE AGE
30 years
SOIL TYPE
Limestone base, with predominantly loose marl.
YIELD
5 tonnes per ha.
Exposure
%Vol
13,5An elegant and easy wine made from a blend of barbera nebbiolo and dolcetto di Loazzolo grapes.
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.
The Inimitable Vineyard
Vela wine Pinot nero of Loazzolo
11,000 vines per hectare: the pinot nero grown with this exceptional vine density was planted in 2007 (in France and Italy, vineyards are already considered intensive from 4,500 vines per hectare). Such density forces the vines to reduce their foliage and concentrate their essences into the grapes.
Moscato of Loazzolo
The "late" harvest of the Moscato di Loazzolo
Produced grapes must be late harvested in order to obtain a large sugar gradient (14-15 ° to the grape harvest) and let it dry for a few months on canes racks in a special place called “drying fruit room"; attached by the noble mold, is subsequently hand-selected.
The Natural Amphitheatre
Borgo Isolabella in Loazzolo
Eleven hectares of vines nestled among the woods, perched on magnificently exposed but incredibly steep slopes, in a unique natural symphony.