Vine: 100% Moscato Bianco di Canelli. Colour: straw yellow with very fine perlage. Smell: intensely aromatic, with hints of white flowers, sage, peach and tropical fruit. Taste: sparkling, sweets but never cloying, with good acidity and minerality. Alcohol content: 5% vol. Packaging: 6 bottles cardboard.
It is the company’s workhorse that well represents our passion for making wine. After having chosen the harvest period in a maniacal way to establish the perfect degree of ripeness with the highest peak of aromas, the grape is harvested, the press is integrated and processed in such a way that it spends as little time as possible from harvesting to processing to obtain a must of the highest quality. When needed, it is fermented in autoclaves at a temperature of 15 °C until it reaches 5% of alcohol and 2,5 atm of pressure.
It is a young wine with a light red color and an intense aroma. The taste is harmonious and slightly tannic. It is suitable to be consumed throughout the meal. To be served at a temperature of 16°-18° C.
Colour: straw yellow or golden yellow. Bouquet: characteristic, inimitable moscato bouquet. Flavour: sweet, characteristic avour, sparkling. Alcohol: 5.5% vol. Packaging: box with 6-12 bottles.
Obtained from the skilful vinication of prized white Moscato grapes. With its sweet, aromatic avour it is an ideal accompaniment to fruit, sweets and desserts in general, and makes a great celebration wine. Serve at a temperature of 8°-10°C.
This is a well-balanced harmonious white which is ready to drink. Its clean, pleasing avour accompanies a delicate, fresh bouquet. Particularly suitable with starter, white meat and fish main courses. Serve at a temperature of 8°-10°C.
Vine: 100% Barbera. Colour: intense ruby red with violet notes. Smell: vinous, fruity with hints of cherries, currants, plums. Taste: dry well structured taste, fresh with persistent and almondy aftertaste. Alcohol content: 14% vol. Packaging: 6 bottles cardboard.
The Barbera grapes of this wine come from vineyards owned, by the hill of Rodotiglia exposed to the South and some vineyards of historical local suppliers of the same territory. The grapes are destemmed and fermented in steel tanks at a controlled temperature of 24ºC, with a maceration of about 12-14 days; in addition, in recent years we also carry out the co-inoculation with selected lactic bacteria, in order to induce malolactic fermentation immediately at the end of the alcoholic fermentation. After two decants, the wine rests in steel containers on its ne lees for at least six months where the wine acquires its aromatic complexity.
It is the most fragrant in the Barbera family. Intense red wine, young and lively, medium-bodied. It goes well with salami in general, first and second courses, but it is excellent for the whole meal. Serve at a temperature of 16°-18° C.
Vine: 100% Barbera. Colour: intense purple red. Smell: intense, with hints of currant and vanilla. Taste: soft, smooth, very persistent. Alcohol content: 14,5% vol. Packaging: 6 bottles cardboard.
The Barbera grapes of this wine come from old vineyards owned, from the hill of Rodotiglia exposed to the south and from some vineyards of historical local suppliers of the same territory. The grapes are destemmed and fermented in steel tanks at a controlled temperature of 24ºC, with a maceration of about 15-20 days. At the end of fermentation the wine undergoes malolactic fermentation in tonneaux and barriques where it is racked and where it remains for about 1 year. Once the wine has been aged, it remains for about 6 months in steel tanks and then is bottled.
Vine: 100% Gamba di Pernice. Colour: ruby red with grenade reflections. Smell: intense, spicy, slightly vanilla, balsamic with aging. Taste: rightly tannic, full-bodied, mineral, with spicy aftertaste. Alcohol content: 13,5% vol. Packaging: 6 bottles cardboard.
Produced from autochthonous grapes Gamba di Pernice, the vineyard comes from vine cuttings obtained from specimens of historic vines in the territory of Calosso. It is harvested in late October, it is a late grape that ripens among the latest varieties. Collected in a box , it is destemmed and fermented with the skins for about 15 days at a temperature of 25ºC. At the end of the fermentation is unscrewed and performs the malolactic steel. It has a mandatory aging of at least 20 months. 50% is aged in wood of 3 weeks/4 years, while the remaining part in steel.