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: Late September
WINEMAKING
The grapes, hand-picked, 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 color and a slight tannin. Fermentation ends in the absence of skins, still in stainless steel tanks, where malolactic fermentation also takes place. With some racking, the wine completes 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 color of medium intensity. On the nose, the scent of fresh fruit, cherry, is evident, with floral notes 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 gastronomic pairings range from warm appetizers, light first courses, and second courses.

VARIETY: Barbera
ALTITUDE: about 300/400 m.a.s.l. EXPOSURE: South East
AVERAGE AGE OF VINES: 18 years SOIL: Marl
HARVEST PERIOD: Early October
WINEMAKING
The grapes are hand-picked in boxes 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 color 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 and retro-nasal persistence. Ideal pairings can be: cured meats, savory pies, first courses, and second courses of moderate structure.

Variety › Grignolino
Alcohol › 14.5%
Characteristics › Light ruby color, tending to 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 its complexity in vinification, Grignolino is the quintessential Monferrato grape variety, its proud, rebellious, and stubborn character faithfully reflects the spirit of our people.

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

The vineyards of our .G are located in 3 municipalities: Ozzano, Rosignano, and Treville, each characterized by different pedoclimatic conditions that express greater complexity and aromatic richness in 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
Additional geographical mention: Rombone
Geographical location of the vineyards: splendid vineyards in the area of Treiso, locality Rombone.
Type of soil: hilly vineyards facing South - Southwest, composed of grayish-white marls with clay-sandy layers.
Yield per hectare: 70 quintals with a grape/wine yield of 65%
Minimum alcohol content: 13% vol.
Training system: espalier with rows spaced 2 meters apart. Guyot arch pruning. Controlled grassing, without the use of herbicides, weed killers, and desiccants.
Harvest time: last fortnight of September.
Vinification: the grapes are hand-picked with rigorous selection of the 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 capacity oak barrels for at least 18 months. Bottled, it ages for at least 12 months before being marketed.
Wine characteristics: ruby red color with slight orange reflections, bright. Delicate, intense, and gentle aromas. Hints of dried rose, sweet spices, and small fruits. On the palate dry, soft, almost velvety, great finesse, harmony, and elegance.
Average wine life: it can already be consumed from the second year after harvest. It is nevertheless 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: 100% nebbiolo
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 the presence of 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 strict selection of the grapes. crushing, destemming, and alcoholic fermentation with maceration for 8 – 10 days by 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 color. still floral and fruity aromas reminiscent of the pleasantness of Nebbiolo. Dry, savory 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.

Grape variety: 100% Dolcetto
Geographical location of the vineyards: Municipality of Serralunga d’Alba, locality Collaretto and municipality of La Morra. South-facing exposure.
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 wine yield 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 meters apart. Guyot pruning with arch. Controlled cover cropping, without the use of herbicides, pesticides, and desiccants.
Harvest period: around mid-September.
Vinification: hand-harvested with rigorous selection of the grapes. Destemming, crushing, and subsequent alcoholic fermentation in temperature-controlled fermenters at 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 color, with slight violet reflections. Fresh, floral, and fruity aroma with hints of marasca cherry and vineyard peach. Wine of good structure with a dry, savory, soft, and harmonious flavor. Pleasantly almond-like.
Average lifespan of the wine: consumed young, it maintains all the 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 Winemaking:
the grapes are harvested by hand 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 the 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:
Color: 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 harvest, one of the most interesting of the decade, Monchiero Carbone began producing the Roero Riserva “Printi”. The message that this selection conveys 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, achieved only late in the season: the grapes are 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 wooden barrels of different 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
Color: 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/tannin 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 with skin contact with brief and
gentle pump-overs
AGING: 36 months in large barrels and barriques, followed by
aging in the bottle
MALOLACTIC: completely carried out
COLOR: deep garnet
ON THE NOSE: aromas of violet, cherry, and licorice
ON THE PALATE: elegant, harmonious, and balanced

DENOMINATION: Nizza Docg
GRAPE VARIETY: Barbera
FIRST YEAR PRODUCED: 1984
PRODUCTION AREA: municipalities of Agliano Terme, Castelnuovo
Calcea, Nizza Monferrato and Vinchio
EXPOSURE: south-southeast
SOIL TYPE: clayey-limestone marl, the soil's skeleton
reveals presence of gypsum, iron conglomerates and a modest amount
of calcium carbonate
ALTITUDE OF VINEYARDS: 200 m a.s.l.
TRAINING SYSTEM: Guyot
HARVEST PERIOD: September
HARVEST: selection in the vineyard of the healthiest
and ripest grapes hand-picked in 20 Kg boxes
VINIFICATION: maceration with skin contact with brief and
gentle pump-overs
AGING: 14 months in barriques
COLOR: intense ruby red
ON THE NOSE: characteristic red fruit, pleasant note of cocoa bean and
delicate balsamic sensations like eucalyptus
ON THE PALATE: rich in pulp, long persistence and a finish in harmony with
the elegant olfactory sensations

NAME: Barbera d’Asti Docg
GRAPE VARIETY: Barbera
PRODUCTION AREA: southern Asti
EXPOSURE: south - southeast - southwest
SOIL TYPE: clayey limestone marl with a prevalence of silt
VINEYARD ALTITUDE: 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 and brief and
gentle pump-overs
MALOLACTIC: completed
AGING: stainless steel tanks
COLOR: 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 at the same time ensuring a remarkable aging potential.

100% Nebbiolo
Conveys quality, excellence, and elegance. The Barolo Bussia DOCG, produced by the Poderi Aldo Conterno winery, after a maceration on the skins for 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 to the eye. 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 smooth texture. Full-bodied and round, it has a pleasant and flavorful 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 demanding palates. A Barolo to fall in love with Barolo.
TASTING NOTES

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

The Barolo Ravera by Elvio Cogno originates from vineyards located in the Ravera terroir, in the municipality of Novello.
It is produced exclusively with Nebbiolo grapes, hand-picked during the month of October. Fermentation takes place in stainless steel tanks at controlled temperatures for 30 days. Subsequently, the wine ages in barriques for 24 months, and for an additional 6 months in the bottle.
It is characterized by an intense garnet red color. On the nose, it opens with an elegant bouquet of dog rose, enriched by pleasant spicy notes of mint, coffee, and licorice. 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: Ferrous red clay and limestone

Vineyard extension: 2 ha
Training system: Guyot and spur cordon
Density of vines per ha: 5,000

Average age of the vineyard: 60 years
Average yield per ha: 25 hl
Vinification and aging: 80% of the grapes are destemmed, spontaneous fermentation with submerged cap, maceration on the skins for 7 days in oak barrels of 25 hl and 32 hl. Aging in the same containers.
Total sulfur dioxide: 18 mg/l
Bottles produced: 6,000
Le Mat du Raisin by Cascina degli Ulivi is a red wine from the grapes of the younger plants (which are still 60 years old!) of the vineyards from which Mounbé and Nibiò come. Also known as U Guaio, a new wine that is highly drinkable, crisp, and delicious.

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

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 strong supporter of a non-interventionist approach since long ago. 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 in Novi Ligure since 1984. From 1 hectare at the start 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, and it is made from red grapes coming from young vines, about 20 years old. The approach fully follows the principles of biodynamics, and after a manual harvest of the grapes, destemming and crushing are followed by a maceration of about 30 days in stainless steel containers, with fermentation that occurs strictly 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 sulfur dioxide.

The Bellotti Semplicemente Vino Rosso presents itself in the glass with a ruby color of great intensity, not very penetrable. The nose is immediately expressive and "rustic", extremely rustic although enlivened by the vinosity. Earth, fresh fruit, perceivable volatility with notes of enamel. Then 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 appear, 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 proof of skill from the winemaker Walter Massa, who is undisputedly recognized as the “Father of Timorasso” and has undeniably contributed to restoring prestige and shine to all the oldest native 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 just the opposite. For those who love farmer 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 love in every way.

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