VITE COLTE
BARBERA D’ASTI SUPERIORE LA LUNA E I FALÒ
Over 60 hectares of vineyards, carefully selected by our technicians and managed to obtain low yields, participate in the “Superbarbera” project. The blending of grapes from vineyards with slightly different soils and microclimates enables us to obtain a better wine with the best balance between structure and aroma. Vinification is traditional, with 10 days’ maceration at a temperature of 20-30 °C, followed by malolactic fermentation. The wine spends 12 months ageing in barriques, during which this well-structured Barbera further enhances its extractive qualities and evolves into a complex and elegant wine.
COLOUR: deep ruby red
BOUQUET: rich and deep, with a complex balance of violet, liquorice and vanilla notes
PALATE: crisp and dry, with a subtle background of vanilla and wild berries, which carries through to its lingering finish.
GRAPE: Barbera
ALCOHOL: 14.50% Vol.
APPELLATION: Barbera d’Asti Superiore DOCG
AGING: 12 months in French oak barrel
BARBARESCO LA CASA IN COLLINA
The historical production technique is used, blending batches from areas with different microclimates.
Alcoholic fermentation is traditional, at a temperature of 28- 30°C, and lasts about 20 days.
Malolactic fermentation is followed by a period of ageing in large oak barrels, where the wine spends up to one year.
COLOUR: ruby red shading to garnet
BOUQUET: very intense and really complex, with scents of ripe plum and black cherry. Exhibiting powder coffee and tobacco notes as well.
PALATE: rich, generous and subtly zesty. Persistent with sweet and well-integrated tannins. The finish and aftertaste show notes of vanilla and cherry.
GRAPE VARIETY: Nebbiolo
ALCOHOL: 14.0% Vol.
APPELLATION: Barbaresco DOCG
AGING: Up to 1 year in large oak barrels
BARBERA D’ALBA ANISA
The vineyards are located in recently formed soils (dating back to five million years ago) where numerous marine fossils, left behind when the Padana sea withdrew, can still be found. These sandy soils, which contain almost no limestone at surface level and are mainly siliceous, tend to be rather dry; loose, soft soils which make it possible to bring out the fruity characteristics of the wine. Vinification is traditional, with maceration on skins for 10 days and fermentation at a temperature of 25-28 °C. This is followed by malolactic fermentation in steel.
COLOUR: ruby red shading to purple
BOUQUET: opulent and intense, with a lively, fruit-filled fragrance: cherry, plum and blueberry
PALATE: dry and full-flavored. Displaying red fruit jams. The fiish is smooth and persistence.
GRAPE VARIETY: Barbera
ALCOHOL: 13.50% Vol.
APPELLATION: Barbera d’Alba DOC
AGING: in steel vats
BAROLO PAESI TUOI
Barolo “Paesi Tuoi” is made with the blending technique, which was typical as early as the beginning of the last century. This is the preferred technique of our estate, which concentrates on making elegant and well-balanced wines. Temperature-controlled fermentation at 30°C lasts 15-20 days, to enrich the wine with the tannin necessary for long ageing.
It is then transferred into large oak barrels where it spends up to two years, followed by another period in the bottle, to achieve the final balance.
COLOR: ruby red shading to garnet
BOUQUET: Rich and generous, with complex scents of spices. licorice, coffee and dried roses.
PALATE: dry, well balances and full-bodied with well-integrated tannins. Exhibiting a note of plum.
GRAPE VARIETY: Nebbiolo
ALCOHOL: 14.0% Vol
APPELLATION: Barolo DOCG
AGING: Up to 24 months in large oak barrels
DOLCETTO D’ALBA ROCABELLA
The grapes for this label come from the heart of the production zone. The vineyards are well exposed and the harvest is planned with great care, in consideration of the delicate nature of the Dolcetto grape variety.
Vinification is traditional, with 10 days’ maceration at a temperature of about 28 °C, followed by malolactic fermentation. The wine is bottled in the spring after harvest, and continues the maturing process in the bottle.
COLOUR: deeo ruby red
BOUQUET: expsnsive and rich, with fruit-laden aromas, especially of cherry
PALATE: dry, velvet-textured; multi-layered flavours carry through to a pleasantly bitterish finish.
GRAPE VARIETY: Dolcetto
ALCOHOL: 13.50% Vol.
APPELLATION: Dolcetto d’Alba DOC
AGING: in steel vats
GAVI MASSERIA CARMELITANI
The Cortese grape variety grown on the hills of the municipality of Gavi (in the province of Alessandria) produces a wine which can boast the subappellation “del Comune di Gavi”. These vineyards are positioned 250-300 metres above sea level on soils that are mainly sandy-marl: deep marls alternating with layers of sandstone; the colours of these soils range from light brown to light.
Pressing is soft, and the clear, free-run must ferments at a temperature of 16-17 °C for about ten days. No malolactic fermentation takes place, in order to maintain a slightly acidic vein. After a short period of bottle-ageing, the wine is ready at the beginning of the new year.
COLOR: straw yellow with greenish hints
BOUQUET: lively, generous aromas of ripe fruits and flowers. Herbaceous.
Palate: soft-textured and graceful, balanced and marked fruit-floral complexity. Good acidity and a dry finish
GRAPE VARIETY: Cortese
ALCOHOL: 12.50% Vol.
APPELLATION: Gavi del Comune di Gavi DOCG
AGING: On the lees in steel vats.
LANGHE NEBBIOLO LA MOLORA
This wine is obtained from low yields in the vineyard. Vinification is traditional, with 20 days’ maceration at a temperature of 28-30 °C. This is followed by malolactic fermentation and 12 months of ageing in barriques.
COLOR: ruby red shading to purple
BOUQUET: impeccably graceful balance of ripe fruit, spices and vanilla.
PALATE: dry, well balanced and warm. Sweet and fine-grained tannins, over a subtle background of cherry jam.
GRAPE VARIETY: Nebbiolo
ALCOHOL: 14.0% Vol.
APPELLATION: Langhe DOC Nebbiolo
AGING: 12 months in barrique
