Piedmont

VARIETY: Nebbiolo
ALTITUDE: about 370/400 m.a.s.l. EXPOSURE: South East – South West
AVERAGE AGE OF VINEYARDS: 15 years SOIL: Clay and limestone
HARVEST PERIOD: End of September
WINEMAKING
The grapes, harvested by hand, are vinified in steel. After destemming and crushing, the must undergoes alcoholic fermentation for 4-5 days in contact with the skins, at a temperature of about 25°C, to extract colour and a slight tannin. Fermentation ends without skins, still in stainless steel tanks, where malolactic fermentation also takes place. With some racking, the wine completes its aging, still in stainless steel tanks, for about 6 months. The short maceration aims to give freshness to the wine and enhance the primary aromas of the grape variety.
TASTING
The wine presents a bright ruby red colour of medium intensity. On the nose, there are evident notes of fresh fruit, cherry, with floral hints of violet. On the palate, the entry is full, warm, with enveloping tannins and a slight astringency that pleasantly cleanses the mouth, with a persistent return of retro-nasal sensations. The food pairings range from warm appetizers, light first courses and second courses.

VARIETY: Barbera
ALTITUDE: about 300/400 m above sea level. EXPOSURE: South East
AVERAGE AGE OF VINEYARDS: 18 years SOIL: Marl
HARVEST PERIOD: Early October
WINEMAKING
The grapes are hand-picked in crates and then destemmed and crushed. The alcoholic fermentation takes place in vertical steel tanks for about 7/8 days in contact with the skins, at a temperature of about 25°C. This is followed by racking and the end of alcoholic fermentation, with subsequent malolactic fermentation also in stainless steel tanks. Bottling takes place in spring to be marketed in summer.
TASTING
The wine presents a ruby red colour with violet reflections; on the nose, it features a scent of fresh fruit, plum, and blackberry. The entry on the palate is pleasantly fresh and velvety, with good taste persistence and retro-nasal aroma. Ideal pairings can include: cold cuts, savoury pies, first courses, and second courses of moderate structure.

Variety › Grignolino
Alcohol › 14.5%
Characteristics › Light ruby colour, tending towards the typical orange of Grignolino. On the nose, there are aromas of dog rose, white pepper, and fresh red fruit. The palate is elegantly mineral, fresh, and pleasantly tannic.
Renowned for being complex to vinify, Grignolino is the quintessential Monferrato grape, its proud, rebellious, and stubborn character faithfully reflects the spirit of our people.

Even the name of the variety is controversial; some believe it derives from “grignole,” meaning seeds (it has more than usual), while others from “grignè,” meaning to laugh.

The vineyards of our .G are located in 3 municipalities: Ozzano, Rosignano, and Treville, each characterized by different pedoclimatic conditions that express a greater complexity and aromatic richness of the wine. At perfect ripeness, the grapes are hand-harvested in small baskets and then selected.

Fermentation occurs thanks to indigenous yeasts in steel tanks with medium macerations of 5 – 7 days, followed by malolactic fermentation.

Grape variety: 100% nebbiolo
Geographical indication: rombone
Location of vineyards: beautiful vineyards in the area of Treiso, locality rombone.
Soil type: hilly vineyards facing South - South West, consisting of greyish-white marls with clayey-sandy layers.
Yield per hectare: 70 quintals with a grape/wine yield of 65%
Minimum alcohol content: 13% vol.
Training system: trellis with rows spaced 2 meters apart. Guyot pruning. Controlled grassing, without the use of herbicides, pesticides, and desiccants.
Harvest period: last fortnight of September.
Vinification: grapes are hand-picked with a strict selection of bunches in the vineyard, and before the destemming - crushing phases. Fermentation with maceration for a period of 10 - 15 days, carried out by indigenous yeasts. Malolactic fermentation takes place between winter and the following spring.
Aging and maturation: in stainless steel containers with subsequent passage in medium and large oak barrels for at least 18 months. Once bottled, it ages for at least 12 months before being released for sale.
Characteristics of the wine: ruby red colour with slight orange reflections, brilliant. Delicate, intense, and gentle aromas. Notes of dried rose, sweet spices, and small fruits. On the palate, dry, soft, almost velvety, with great finesse, harmony, and elegance.
Average lifespan of the wine: it can already be consumed from the second year after the harvest. It is, however, a very long-lived wine that, even after 8 - 10 years of aging in the bottle, continues to express its great qualities and noble austerity.

Grape variety: nebbiolo 100%
Geographical location of the vineyards: medium hill vineyards exposed to the morning and evening sun in the municipality of La Morra, locality Santa Maria. altitude 250/300 m above sea level.
Soil type: soils rich in marl with clay and sand. rich in humus and minerals.
Yield per hectare: 80 quintals with a wine yield of 65% minimum alcohol content: 12.5 – 13% vol.
Training system: rows on trellises spaced 2 meters apart. guyot pruning with arch. controlled cover cropping, without the use of herbicides, pesticides, and desiccants.
Harvest period: second half of September
Vinification: hand harvesting with rigorous selection of the grapes. crushing, destemming, and alcoholic fermentation with maceration for 8 – 10 days using indigenous yeasts. malolactic fermentation takes place between autumn and the following spring.
Aging and maturation: in steel tanks and/or medium to large oak barrels, depending on the vintage type for a period of no more than 12 months. Ages in bottle for at least 12 months.
Characteristics of the wine: bright ruby red colour. floral and fruity aromas reminiscent of the pleasantness of Nebbiolo. Dry, savoury taste with hints of dried fruit and flowers. Excellent structure, good balance, and long aromatic persistence.
Average lifespan of the wine: like all wines derived from nebbiolo, it is very long-lived. to enjoy it at the peak of its pleasant fragrance, it is recommended to consume it in its early years of life.

Variety: Dolcetto 100%
Geographical location of the vineyards: Municipality of Serralunga d’Alba, locality Collaretto and municipality of La Morra. South-facing slopes.
Soil type: not very deep calcareous marls alternating with layers of sand mixed with clay. Soil rich in microelements, magnesium oxide salts and manganese.
Yield per hectare: 70 quintals per hectare with a yield in wine of 70%. Minimum alcohol content: 12% vol.
In certain particular years it reaches an alcohol content of 13% vol.
Training system: rows arranged in counter-espalier spaced 2 metres apart. Guyot pruning system. Controlled cover cropping, without the use of herbicides, pesticides and desiccants.
Harvest period: towards the middle of September.
Vinification: hand harvesting with strict selection of the grapes. Destemming, crushing and subsequent alcoholic fermentation in temperature-controlled fermenters, at a temperature of 25°. Racking after 7/9 days. Immediate induction of malolactic fermentation in stainless steel and cement containers.
Aging and maturation: in order to maintain the characteristic fruitiness of Dolcetto wine, it is kept in stainless steel containers until spring. After bottling, it rests for a few months before being marketed.
Characteristics of the wine: beautiful intense ruby red colour, with slight violet reflections. Fresh, floral and fruity aroma with hints of marasca cherry and vineyard peach. Wine of good structure with a dry, savoury, soft and harmonious taste. Pleasantly almond-flavoured.
Average lifespan of the wine: consumed young, it retains all its characteristics of fresh and fruity wine. It can also be enjoyed with great satisfaction after two or three years of aging.

Denomination: Nizza Docg Grape: 100% Barbera
Production area:
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 highest selection of the Barbera grape variety
Harvest: mid-September Vinification:
the grapes are hand-picked in the vineyard and carefully placed in crates for transport to the winery, crushed
and fermented at controlled temperature with
a maceration of about 15 days. At racking, the
wine is aged 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, bottling can proceed. 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 be enjoyed.
Alcohol Content: 15 % Sensory Profile:
Colour: Aroma: Taste:
intense ruby red with violet reflections that tend to become slightly orange with the passage of time
Clear and elegant with hints of red fruits, ripe cherry and subsequent development of spicy notes
Structured, broad and velvety with a harmonious balance between freshness and softness

Starting from the 1997 vintage, one of the most interesting of the decade, Monchiero Carbone began producing the Roero Riserva “Printi”. The message that this selection encapsulates is that of a product that can compete with the more structured Piedmontese reds, capable of enduring long aging periods without sacrificing the elegance typical of Nebbiolos grown on the hills of Roero.
The grapes come from the clay-limestone soils of the Frailin hill, in the geographical mention of Canalese Srü. The full west exposure allows the grapes to enjoy warm and dry summer days and to catch the last rays of the autumn sunsets, which are now mild but essential for complete ripening, reached only late for Nebbiolo: the grapes are indeed harvested around mid-October.
The maceration with the skins is always long and slow to allow the must to enrich itself with all the natural components contained in the berry. After pressing, the wine is placed in small barrels of various ages, where it completes malolactic fermentation and remains for at least 22-24 months. Another year of maturation in the tranquility of our ancient cellars after bottling prepares the product for its debut. Fruity and broad in aroma, full and long on the palate where the tasting perception is nonetheless dominated by the elegance of the Roero tannins, it improves further with a long period of bottle aging.
Grape variety: 100% Nebbiolo
Production area: Roero, municipality of Canale
Exposure: west
Altitude: 250 meters
Yield per hectare: 50 quintals
Area: 3 hectares
Alcohol content: 13.5-14.0%
Acidity: 5.0-5.5 g/l
Available formats: bottle (0.750L), Magnum (1.5L), Jeroboam (3L), Balthazar (12L) First vintage: 1997
Sensory profile
Colour: bright ruby dress of great intensity.
Nose: the olfactory phase is intense, very deep, with a marked aromatic facet: after an initial ethereal impact, the scents of raspberry and blackberry emerge, made more complex by a background of sweet spices (cinnamon, cocoa) and noble woods.
Taste: a mouth of great character that expresses itself on the tannic density and the magnificent alcohol/tannins balance; after a full, almost chewable entry, the sweet and angelic tannins progressively unfold, giving a long and harmonious finish.

DENOMINATION: Barolo Docg
GRAPE VARIETY: Nebbiolo
HARVEST PERIOD: September
HARVEST: selection in the vineyard of the healthiest
and ripest grapes hand-picked in 20 Kg boxes
VINIFICATION: maceration in contact with the skins with brief and
gentle pump-overs
AGING: 36 months in large barrels and barriques, followed by
aging in the bottle
MALOLACTIC: fully completed
COLOUR: deep garnet
ON THE NOSE: aromas of violet, cherry and liquorice
ON THE PALATE: elegant, harmonious and balanced

DENOMINAZIONE: Nizza Docg
VITIGNO: Barbera
PRIMA ANNATA PRODOTTA: 1984
AREA DI PRODUZIONE: comuni di Agliano Terme, Castelnuovo
Calcea, Nizza Monferrato e Vinchio
ESPOSIZIONE: sud-sud est
TIPO DI TERRENO: marna argilloso-calcarea, lo scheletro del suolo
rivela presenze di gesso, conglomerati ferrosi e una modesta quantità
di carbonato di calcio
ALTITUDINE VIGNETI: 200 m s.l.m.
FORMA DI ALLEVAMENTO: Guyot
PERIODO VENDEMMIA: settembre
VENDEMMIA: selezione in vigneto delle uve più sane
e mature raccolte a mano in cassette da 20 Kg
VINIFICAZIONE: macerazione a contatto delle bucce con brevi e
delicati rimontaggi
AFFINAMENTO: 14 mesi in barriques
COLORE: rosso rubino intenso
AL NASO: caratteristica frutta rossa, piacevole nota di fava di cacao e
delicate sensazioni balsamiche come eucalipto
IN BOCCA: ricco di polpa, lunga persistenza e finale in armonia con
le eleganti sensazioni olfattive

DENOMINATION: Barbera d’Asti Docg
GRAPE VARIETY: Barbera
PRODUCTION AREA: southern Asti
EXPOSURE: south - south east - south west
SOIL TYPE: clayey limestone marl with a prevalence of silt
ALTITUDE OF VINEYARDS: 200 - 250 m a.s.l.
TRAINING SYSTEM: Guyot
HARVEST PERIOD: September
HARVEST: selection in the vineyard of the healthiest and ripest grapes
hand-picked
WINEMAKING: maceration with skin contact with brief and
delicate pump-overs
MALOLACTIC: completed
AGING: stainless steel tanks
COLOUR: bright ruby red
ON THE NOSE: red fruits, sour cherry, floral notes of violet
ON THE PALATE: juicy and fresh

Elegant and opulent wine, with a structure decidedly above the average of other Barberas, but with a great acidity that makes it fresh and easy to drink, while also ensuring a remarkable aging potential.

100% Nebbiolo
It conveys quality, excellence, and elegance. The Barolo Bussia DOCG, produced by Poderi Aldo Conterno, after a maceration on the skins of 25-30 days, ages in large Slavonian oak barrels for 26 months. It is mandatory to wait for at least a year, but it guarantees certain improvements for at least the next decade.
TASTING NOTES

Garnet red in appearance. Red berry fruit, sweet spices, and flowers; then also hints of undergrowth: the olfactory bouquet is sensual and refined. Equally fine and elegant is the palate, where the tannins are silky and integrate into a texture free of rough edges. Full-bodied and round, it has a pleasant and savoury finish.

100% Nebbiolo
Among the three crus of Bussia that Poderi Aldo Conterno vinifies separately, the one known as “Colonnello” is certainly the easiest to read, the most composed, and probably the least austere. A wonderful Barolo from Monforte that matures in large Slavonian oak barrels for 28 months and stands out in the glass for its drinkability. Elegant, gentle, graceful, it is the classic Barolo capable of pleasing even the most discerning palates. A Barolo to fall in love with Barolo.
TASTING NOTES

Intense ruby red colour. Expressive nose with aromas of liquorice, tobacco, aromatic herbs, small red fruits, and spices, with balsamic and ethereal hints. Austere, broad, mineral palate. It develops progressively, layering sip after sip. Explosive finish, with notes of violet and leather.

The Barolo Ravera by Elvio Cogno is produced from vineyards located in the terroir of Ravera, in the municipality of Novello.
It is made exclusively from Nebbiolo grapes, hand-picked during the month of October. Fermentation takes place in temperature-controlled stainless steel tanks for 30 days. The wine then matures in barriques for 24 months, and for an additional 6 months in the bottle.
It is characterised by an intense garnet red colour. On the nose, it opens with an elegant bouquet of dog rose, enriched by pleasant spicy notes of mint, coffee, and liquorice. On the palate, it is full, round, of great structure, and with excellent balance.

The Gattinara by Travaglini is one of the most authentic and famous expressions of Nebbiolo of this type. It is vinified in steel tanks and aged in oak barrels of different sizes for almost 28 months. Intense, mineral, spicy on the nose. Full-bodied, elegant and pleasantly tannic on the palate
Elegant and intense notes of sweet spices, mountain herbs, small red fruits (wild strawberry, cherry, raspberries) and mineral returns
Taste
Powerful, well-structured, with well-defined and persistent tannins in the finish

Grapes: Barbera, Dolcetto

Soil: Ferruginous red clay and limestone

Vineyard area: 2 ha
Planting type: Guyot and Spurred cordon
Vine density per ha: 5,000

Average age of the vineyard: 60 years
Average production per ha: 25 hl
Vinification and aging: Destemming of 80% of the grapes, spontaneous fermentation with submerged cap, skin maceration for 7 days in 25 hl and 32 hl oak barrels. Aging in the same containers.
Total sulphur: 18 mg/l
Bottles produced: 6,000
Le Mat du Raisin from Cascina degli Ulivi is a red wine made from the grapes of the youngest plants (which are still 60 years old!) from which Mounbè and Nibiò originate. Also known as U Guaio, a new wine that is easy to drink, crisp, and delicious.

When you feel desperately useless and good for nothing, Le Mat du Raisin from Cascina degli Ulivi is the wine for you. It will make you understand that it is from great troubles that the best things are born.

50% Barbera, 50% Dolcetto
The Semplicemente red wine is a daily bottle of great rusticity, a calling card of Stefano Bellotti. Stefano Bellotti is one of the most influential figures in the world of artisanal wine, being a staunch supporter of a non-interventionist approach since time immemorial. A true pioneer of biodynamics, he has been cultivating local varieties such as Cortese, Dolcetto, and Barbera alongside some international grape varieties like Sauvignon and Gewurztraminer since 1984 in Novi Ligure. From an initial hectare to the current 22, with a single belief: to produce liquids that reflect the grape and the territory, without any compromise.

The Semplicemente Rosso wine is the most immediate expression among Stefano's reds, made from red grapes sourced from young vines, about 20 years old. The approach fully adheres to the principles of biodynamics, and after a manual harvest of the grapes, the process continues with destemming and maceration for about 30 days in stainless steel containers, with fermentation strictly occurring with indigenous yeasts. Malolactic fermentation always takes place in stainless steel containers with aging on fine lees lasting about 3 months. Light filtration before bottling and no addition of sulphur dioxide.

The Bellotti Semplicemente Vino Rosso presents itself in the glass with a ruby colour of great intensity, not very penetrable. The nose is immediately expressive and "rustic", extremely rustic although enlivened by the wine's character. Earth, fresh fruit, noticeable volatility with hints of enamel. Then there are some spicy suggestions, as well as leather and underbrush. The sip is smooth, driven by freshness and a well-integrated pulp, easy in its originality.

(85% Nebbiolo, 10% Merlot, 5% Cabernet Sauvignon) 14.5%
Four letters, Gaja, synonymous in the world with Italian excellence. In homage to Barbaresco, land of Saracen incursions, a wine made from Nebbiolo, Barbera and Merlot grapes.
On the nose, intense aromas of ripe red fruit and berries emerge, including cherry, sour cherry, currant and raspberry, floral notes of rose and other dried flowers, herbaceous hints and slightly spicy notes of pepper in the background.

Represents yet another demonstration of skill by the winemaker Walter Massa, who is indisputably recognised as the 'Father of Timorasso', and on the other hand has undeniably contributed to restoring prestige and glory to all the oldest indigenous grape varieties of the Tortona area. 'L'Avvelenata', simply 'Red Wine' and not conforming to bureaucratic denominations, is the practical demonstration of everything that is Walter Massa and what the 'Vigneti Massa' represent. Made from grapes that have too often been considered unsuitable for producing wines of a certain level, it is a Red that proves quite the opposite. For those who love farmer's wines, it is a Red like those that used to be made, capable at the same time of achieving very high quality standards. It is a wine to be loved in every way.

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