Pride Of Piedmont Case

As soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32° C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.

The vineyards are located throughout the growing areas of Treiso, Barbaresco and Neive. They are positioned on medium-high hillsides (200-300m asl) mainly facing south/south-west. The soil’s origin is Miocene-Helvetian, which is marl-rich. Planting density is 4.500 plants/ha.

The wine begins to mature in the January following the vintage, in 2,000 and 3,000 litre oak barrels from Allier. After about one year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.

The de-stemmed, crushed grapes are heated up to around 32-33° C, and the process of pumping the juice over the skin cap begins immediately. This takes place frequently over the first 3 days in order to extract the optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25° C and reducing the volume of liquid pumped over the skins. During this maceration - lasting 20-30 days – “delastages” are performed to improve tannins extraction and provide oxygen to the yeast for the production of cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20°C.

“La Rosa” vineyard in the village of Serralunga. The vineyard is positioned on mid-hillside (250-300m asl) facing south/south-west. The soil’s origin is Miocene-Helvetian, which is characteristically packed with calcareous marl and limestone. Planting density is 4.600 plants/ha.

Barolo Vigna La Rosa's ageing begins in Allier oak barrels, 50% of which are new. The wine remains in these barrels for around 12 months, and is then racked into medium-small oak casks holding 2,000 and 3,000 litres to continue ageing for another year.

The Barbera grapes are picked by hand and vinified by the red wine method during a medium-long maceration (about 8 days) conducted with selected yeasts and at controlled temperature.

Selected parcels on the hills of Alto Monferrato at Alice Bel Colle, made up of sedimentary marl, at 350 metres above sea level; the vines are trained by the traditional Guyot system with around 4,500 plants/ha, and produce approximately 8 tons per hectare.

After malolactic fermentation, the wine is left to age for 12 months in in new and second passage French oak. The wine then rests in the bottle before it is released for consumption.

The fermentation takes place in stainless steel tanks for 6-8 days at a temperature of 24-25°C and is then followed by the malolactic fermentation.

The vineyards are located mainly around the town of Alba and in the villages of Treiso, La Morra and Neive. They are positioned on medium-high hillsides, well-exposed on fairly compact calcareous soil. The average yield is 63 hl per hectare.

A short stay in steel precedes bottling, which is carried out in the spring following the harvest. The wine is released after a few months of ageing in the bottle.

Soft pressing; controlled-temperature fermentation. 20% of overripe grapes is fermented in small, new oak French barrels.

Land situated in the area between Gavi and Novi Ligure, with a predominance of clay and sand over stone, at 350 metres above sea level. Vines are trained by the traditional Guyot system with a density of 4,000 plants/Ha producing approximately and a 6,600 litres/Ha of wine.

Gavi di Gavi is fermented in French oak is left there to mature for 4 months. The balance of the wine is refined and stabilized in stainless steel tanks. All wine undergoes malolactic fermentation, after which bottling takes place.

The grapes are allowed to over-ripen slightly then soft-pressed. Must from the first-pressing is decanted by gravity without being clarified and immediately allowed to ferment in pressure tanks at a temperature of 15°C. The fermentation process is interrupted by cooling when the desired level of alcohol is reached, leaving a pleasant natural residual sugar in the new wine.

Vines trained with the traditional Guyot system with a density of 4,500 plants/Ha and a wine yield of 70 Hl/Ha.

After the alcoholic fermentation, the Moscato d’Asti is allowed to rest and settle down in the bottle for a short period of time before being released for consumption.