WINES
Born from the encounter of the different Cru of La Morra who preserve elegance and Roddi who give power. A balanced complexity between red and black fruits, winter cherry and spicy notes. Intriguing in the mouth, it can guides the tasting among its silky tannins and mineral flavours.
Variety: 100% Nebbiolo
Vineyards: Bricco Ambrogio - Roddi, vineyards of the 1950s, 250/270 m. a.s.l. South exposition. / Rive - La Morra, vineyards of the 1980s, 230/260 m. a.s.l. east exposition.
Soil composition: clay, calcareous, sandy. Vinification: fermentation on the skin for 14/18 days in steel vats with controlled temperature between 24/30°C. Spontaneous malolactic fermentation.
Aging: 24 months in French and Austrian oak barrels (2500 L).
Born from four different MGA (Crus) of the southern and higher zone of the Barbaresco area of production, in Treiso village. Elegant and structured, red cherry and rose aromas, followed by spicy notes, licorice, and earth. Elegant and structured, red cherry and rose aromas, followed by spicy notes, licorice, and earth. Refined tannins, bright acidity, and a long, harmonious finish.
Variety: 100% Nebbiolo
Vineyards: Treiso - Langhe, at 400/450 m. a.s.l.
South exposition.
Soil composition: Calcareous–marly soil, rich in limestone.
Vinification: skin fermentation for 16/18 days in steel vats with controlled temperature between 26/28°C.
Spontaneous malolactic fermentation.
Aging: 18 months in oak barrels.
Born from the encounter of the different vineyards of Langhe who preserve power, freshness and elagance. Dry, elegant taste with bright acidity and firm tannins. Red cherry, raspberry, rose petals, and violet with notes of spice, earth, and herbs. Refined and expressive, with a slightly grippy finish that makes it great with food.
Variety: 100% Nebbiolo
Vineyards: Located in Langhe area, 300 m. a.s.l.
Soil composition: clay and calcareous.
Vinification: skin fermentation for 10/12 days in steel
vats with controlled temperature between 24/26°C.
Spontaneous malolactic fermentation.
Aging: 50% still vats / 50% in French oak barrels.
Intense ruby red, on the nose is fruity and elegant, with spicy notes on the finish.
On the palate is fragrant and pleasant, with good persistence.
Variety: 50% Nebbiolo, 25% Barbera, 25% Pinot Nero.
Vineyards: Treiso, 420 m a.s.l., mixed exposition.
Soil composition: marl, clay and tuff.
Vinification: Skin maceration and fermentation in steel vats with controlled temperature at 25°C/ 28°C.
Spontaneous malolactic fermentation.
Aging: 12 months in french oak barriques.
Born from the encounter of the different vineyards of Langhe who preserve power and spicy notes and Roero who give elegance and freshness. Full-bodied and smooth, with ripe cherry and plum flavors, bright acidity, and subtle spicy oak notes.
Variety: 100% Barbera.
Vineyards: Treiso - Langhe, at 420 m. a.s.l. South expo-sition. / Magliano Alfieri – Roero at 280m. a.s.l. west exposition.
Soil composition: clay and calcareous in the Langhe / sandy soil in the Roero.
Vinification: skin fermentation for 10/12 days in steel vats with controlled temperature between 24/26°C. Spontaneous malolactic fermentation.
Aging: 8 months in French oak barriques.
Straw yellow in colour with delicate greenish reflections. The nose is intense and aromatic, with fresh vegetal notes of nettle and sage.
On the palate, harmonious and
complex, with a round structure and persistent finish.
Variety: 50% Favorita, 50% Chardonnay.
Vineyards: Trezzo Tinella, 420 m a.s.l./west exposition. Soil composition: marl,clay and tuff.
Vinification: Short skin maceration and fermented in steel vats with controlled temperature at 14° C/16° C.
Aging: 6 months in steinless steel tanks with batonage.
Straw yellow with golden reflections. The bouquet is intense and aromatic, with delicate hints of peach and lychee. On the palate, it is sweet yet not cloying, balanced by a refreshing acidity.
Variety: 100% Moscato.
Vineyards: Trezzo Tinella and Treiso, 480 m. a.s.l., Mixed
exposition.
Soil composition: marl, clay and tuff.
Vinification: Short maceration on the skins, soft press
and fermentation in steel vats (autoclave) with controlled
temperature at 12°C/15°C until 5% alcool.