it | en | fr
it | en | fr

The wines

Ciabot del Moreto

Regione: Piedmont
Nazionalità: Italy
Tipologia: White
Vitigni: Moscato
Tipo di terreno: Marl , Sand , Silt
Invecchiamento: Steel
In vigna:

located in the area of Santo Stefano Belbo, (230 metres s.l.m.) , was planted around the 1950 with a prevalence of different Moscato biotypes. The farming system is espalier with some spurred gobelet pruning. The vineyard’s vegetation is designed with supports without toppings and aimed at prolonging leafs growth until late in the season. The harvest is a topic moment for our wines and is achieved through a rigorous manual selection of the grapes.

In cantina:

the grapes are gently crushed and fermatation carried out through natural and locally yeast. During fermentation management, only periodic fulling is carried out. Maceration lasts 2 or 3 weeks, than the wine is aged in wooden barrels for about 6 months. No enological intervention of any kind is carried out nor are any additives introduced, including SO2.

Nilda

Regione: Piedmont
Nazionalità: Italy
Tipologia: Red wine
Vitigni: Barbera and old varietes
Tipo di terreno: Marls, Astiane sands
Invecchiamento: Wood – Oldoak
In vigna:

Located in the area of Costigliole d’Asti, (260 metres s.l.m.), Nilda is a selection of barbera and oldindigenus varietes biotipes planted in the last 20 years like a replacement in our main vineyards. The vineyards vegetation is designed with supports without toppings and aimed at prolonging leaf growth until late in the season. The harvestis a topic moment for ourwines and is achieved through a rigorous manual selection of the grapes.

In cantina:

The grapes are gently crushed and fermatation carried out through natural and locally yeast. During Fermentation management, only periodicfullingi carried out. Maceration Lasts 3 or 4 weeks, than the wine is aged in wooden barrels for about 12months. No enological intervention of anykind is carried out nor are any additives introduced, including SO2.

Barla

Regione: Piedmont
Nazionalità: Italy
Tipologia: Red wine
Vitigni: Barbera
Tipo di terreno: Marls, Astiane sands
Invecchiamento: Oak wood
In vigna:

It is located in the area of Mongardino d’Asti (230m above the sea level), The vineyard was planted around 1928 with mostly different biotypes of Barbera. The breeding type is mostly Gobelet along with some plants grown on espaliers. In the vegetative time,thanks to current structures, the plants are located so as to avoid any topping and to make the leaves grow longer until the end of the season. The harvest season is one of the most difficult time of the year for our wines. The grape harvesting is done by hand by means of a strict grape selection.

In cantina:

The bunches, which have been selected and collected in baskets,are sorted. Thanks to some natural yeast, spontaneous fermentation takes place in wooden barrels. During fermentation one sole fulling process ( batonage) is carried out. During fermentation one sole fulling process ( batonage) is carried out. Wine fermentation can last from 6 to 9 weeks, then wine is aged in wooden barrels for about 36 months. No oenological intervention is applied during the cellar phase, not even any SO2 is used.

Centin

Regione: Piedmont
Nazionalità: Italy
Tipologia: Red wine
Vitigni: Nebbiolo
Tipo di terreno: Marls, Astiane sands
Invecchiamento: Oak wood
In vigna:

It is located in the area of Costigliole d’Asti (250 m above the sea level), The vineyard was planted around 1950 with mostly different biotypes of Nebbiolo. The breeding type is mostly on espaliers. In the vegetative time,thanks to current wooden structures, the plants are located so as to avoid any topping and to make the leaves grow longer until the end of the season. The harvest season is one of the most difficult time of the year for our wines. The grape harvesting is done by hand by means of a strict grape selection.

In cantina:

The bunches, which have been selected and collected in baskets,are sorted. Thanks to some natural yeast, spontaneous fermentation takes place in wooden barrels. During fermentation one sole fulling process ( batonage) is carried out. Wine fermentation can last from 6 to 9 weeks, then wine is aged in wooden barrels for about 30/36 months. No oenological intervention is applied during the cellar phase, not even any SO2 is used.

Achille

Regione: Piedmont
Nazionalità: Italy
Tipologia: Red wine
Vitigni: Blending : Barbera 60% and Nebbiolo 40%
Tipo di terreno: Marls, Astiane sands
Invecchiamento: Oak wood
In vigna:

It is located in the area of Costigliole d’Asti (250 m above the sea level), The vineyard was planted around 1928 with mostly different biotypes of Barbera and Nebbiolo. The breeding type is mostly on espaliers even if some plants are gobelet breeded. In the vegetative time,thanks to current structures, the plants are located so as to avoid any topping and to make the leaves grow longer until the end of the season. The harvest season is one of the most difficult time of the year for our wines. The grape harvesting is done by hand by means of a strict grape selection.

In cantina:

The bunches, which have been selected and collected in baskets,are sorted. Thanks to some natural yeast, spontaneous fermentation takes place in wooden barrels. During fermentation one sole fulling process ( batonage) is carried out. Wine fermentation can last from 6 to 9 weeks, then wine is aged in wooden barrels for about 30/36 months. No oenological intervention is applied during the cellar phase, not even any SO2 is used.

Bricco

Regione: Piedmont
Nazionalità: Italy
Tipologia: Red wine
Vitigni: Barbera along with old local varieties
Tipo di terreno: Marls, Astiane sands
Invecchiamento: Oak wood
In vigna:

It is located in the area of Costigliole d’Asti (260 m above the sea level), The vineyard was planted around 1954 with mostly different biotypes of Barbera. Over the years this vineyard has been some kind of experimental terrain where we planted some old local wine varieties. The breeding type is mostly on espaliers even if some plants are gobelet breeded. In the vegetative time,thanks to current structures, the plants are located so as to avoid any topping and to make the leaves grow longer until the end of the season. The harvest season is one of the most difficult time of the year for our wines. The grape harvesting is done by hand by means of a strict grape selection.

In cantina:

The bunches, which have been selected and collected in baskets,are sorted. Thanks to some natural yeast, spontaneous fermentation takes place in wooden barrels. During fermentation one sole fulling process ( batonage) is carried out. Wine fermentation can last from 6 to 9 weeks, then wine is aged in wooden barrels for about 30/36 months. No oenological intervention is applied during the cellar phase, not even any SO2 is used.