piemonte barbera


rosso rubino intenso
caratteristico vinoso
asciutto, armonico, rotondo
salumi, risotti, bolliti misti
Temperatura di servizio:
18 / 20 gradi

piemonte barberaBARBERA D'ALBA D.O.C.

Technical data

Production zone: Municipality of Canale
Hills: Bricco Novara, Bricco Leoni, Ca’ di Carli
Altitude: 300 metres above sea level 
Surface cultivated with Barbera: 4 hectares
Alcohol content: 13 – 13.5%
Acidity: 5.5-6 gr/litre

Grape Variety: Barbera
Colour: deep ruby red, moving to garnet while ageing 
Aromas: characteristic, vinous, and intense 
dry, good body, rather neat acidity, slightly tannic; full and balanced taste after appropriate ageing
Matching with food: recipes of red and white meat, roasted and stewed meat
Serving temperature: 18 / 20° C

Our Barbera d’Alba

Barbera is the grape variety that made the history of Piedmont; in fact, it is the most famous and largely grown variety. Our Barbera d’Alba is obtained vinifying together the grapes of Bricco Novara, Bricco Leoni, and Ca’ di Carli. After a careful winter pruning and a precise control of the vegetation during summer, in August we perform the green harvest in order to obtain a correct balance between quality and quantity. 
The grapes are harvested at the beginning of October, the fermentation lasts seven days in steel tanks where it is possible to control the temperature and, thanks to the délestage, i.e. cap-breaking, to perform the extraction of the varietal characteristic colours and aromas, 
Later on, the must is transferred in barrels of French oak where it remains for 18-22 months. Its refinement is completed in the bottle for some months until reaching the correct maturation.
It shows a particularly deep colour with ruby tones and purple reflexes. 
The important aromas develop in rich sensations of coffee, spicy notes, such as pink pepper and red juniper, ending in the fruity notes of cherry and plums. Good structure and strong character with balanced acidity on the palate. 
It is enriched with a long and refined finish, leaving hints of vanilla and wood. 
The best matches with food are with meat sauces, and important main courses enhancing its richness in alcohol and good acidity.

piemonte bonardaPIEMONTE BONARDA D.O.C.

Intense ruby red
Intense, agreeable
Dry, lightly tannin taste, fresh
Bagna cauda, omelettes semi hard cheeses
Service temperature:
18°C / 20°C

langhe dolcettoLANGHE DOLCETTO D.O.C.

Red ruby, the foam lightly violet
Winy, characteristic, agreeable
Dry, palatably bitterish, moderate sourness, harmonious acidità, buon corpo armonico
Poultry, white meat roasts, raw meat
Service temperature:
18° / 20° C

piemonte grignolinoPIEMONTE GRIGNOLINO D.O.C.

More or less dark ruby red with orange tints if aged
Delicate and characteristic
Dry, lightly tannin taste, palatably bitterish with a characterstic aftertaste
White meat, Piedmontese fritto misto, vegetable, cakes
Service Temperature:
15° / 18° C

langhe freisaLANGHE FREISA D.O.C.

From dark red to light sky blue
Characteristic, delicate, raspberry and rose taste
Dry, agreeable, lovely
Poultry, white meat, salami
Service temperature:
16° / 20° C

langhe nebbioloLANGHE NEBBIOLO D.O.C.

Grape Variety: Nebbiolo
Colour: deep ruby red, with garnet tones in aged wine
characteristic, delicate, light, with hints of violet and raspberry. Its aromas are enhanced and refined while ageing.
dry, good body, correct tannins when young, smooth with the ageing
Matching with food: toma cheese (cow cheese of Piedmont), matured cheese, roasted meat, and game
Serving temperature:
18 / 20° C

Technical data:

Production zone: Municipality of Canale
Hills: Val Capun, Ca’ di Carli, Buarina
Altitude: 300-320 metres above sea level
Surface cultivated with Nebbiolo: 3 hectares
Alcohol content: 13 – 13,5%
Acidity: 5,5-6 gr/litre

Our Nebbiolo

It is the most famous grape variety of Piedmont, known all over the world. Nebbiolo is the father of three extraordinary wines: Roero, Barbaresco, and Barolo. The name derives from “nebbia” (fog), because the grapes are harvested when the first autumn fogs appear. The grapes have the typical deep violet colour, reminding of the colour of the plums.
Wine making process in steel tanks where the wine remains one year, until being bottled during the harvest of the following year, in October.
The Nebbiolo grapes grown on our hills give a wine with a ruby red colour moving to garnet red while evolving.
At the nose, it expresses all the aromas of the small red soft fruits, such a raspberries and wild strawberries, as well as peach, plums and the typical floral notes of our terroir.
The flavour expresses the characteristics of a medium-bodied, well-structured wine, with sweet and appealing tannings, typical of our land. Ideal to accompany meat sauces and starters, such as chopped meat.

langhe nebbioloROERO D.O.C.G.

Technical data

Production zone: Municipality of Canale
Hill: Sourì
Altitude: 300-320 metres above sea level
Surface on which the Nebbiolo for Roero D.O.C.G. is cultivated: 1.5 hectares
Alcohol content: 13 - 14%
Acidity: 5, 5-6 gr/liter

Grape Variety: Nebbiolo
Colour: more or less deep ruby red, getting garnet reflexes while ageing
Aromas: delicate, fragrant, fruity and typically ethereal after ageing
Flavours: dry, with good body, smooth, well-balanced, with good persistence
Matching with food:
excellent with fondue and red and white meat enriched with sauces
Serving temperature: 18 / 20° C

Our Roero

The king of the reds, his majesty comes from our best slopes with South-West exposure, where the vineyards are sun kissed all day long, in fact our ancestors called this hill “souri”, i.e. “accompanied by the sun all day long”.
Thanks to the clayish-sandy soil and the old age of the vineyard, our Nebbiolo grapes grow without giving high yields, yet supplying grapes with high sugar degree and, therefore, a wine with the proper characteristics for the ageing in oak barrels.
After a careful harvest, that, according to the natural rhythms, is made mid-October, the must ferments in steel vats 8 days evolving with a wise use of pumping-over and délestage, i.e. the cap-breaking.
After the fermentation, the wine, still fresh and young, is poured into barrels of French oak where it ages for two years
The winery uses only big barrels because we think the wine has to maintain the characteristics given by the soil of our land and not be covered by prevailing wooden flavours. After completing this process, the wine is bottled and kept in the cellar to rest, protected from the light, for another 6 months.
In the glass, we will have an exceptional wine showing a valuable ruby red colour and much brightness.
In the nose, it expresses intensity of bouquet offering a chain of emotions: raspberries and wild blackberries, from spices, such as cinnamon and vanilla, to the most valuable woods.
The flavours enhance the correct balance between alcohol and tannins, perceived in its magnificent notes of the sweet and noble tannins giving the wine an aromatic and long finish.
It is a pleasant match with important recipes of red meat, shank and braised veal, and game of all sorts.