Review of fine wines from Piemonte

The company, family owned, was founded at the beginning of ‘900, in the Monferrato, Unesco heritage, cradle of vineyards and rolling hills planted and dotted with small villages.

The care of the vineyard, respect for nature and for the traditions, values transmitted from father to son, are blended with innovation and new technologies to offer its customers a high quality product.
Winemakers for four generations, we continue with the same passion and the same spirit that animated our ancestors to produce excellent wines.
Next to the “historical” wines such as Barbera del Monferrato, Grignolino and Malvasia, in our cellar also found Bonarda, Freisa, the ‘Albarossa and Chardonnay.
With our wines have won many awards, the most important of all is Best Malvasia conferred by the Italian Association of Sommeliers in 2002: a recognition of our hard work that fills us with joy and pride.

Grignolino

General description:Grignolino is part of the history of old Piedmont grape varieties and is collocated in the area between the towns of Asti and CasaleMonferrato. The name almost certainly derives from the word “grignole”, which in the Asti dialect means particularly numerous grape pips. It is a very demanding grape variety in terms of climate and soil, difficult to cultivate and vinify, but it produces an original, unpredictable and creative wine which is widely appreciated. It was given the denomination of origin in 1973.
Production zone:35 municipalities in the province of Asti.
Grape variety:90 to 100% Grignolino (up to a maximum of 10% Freisa);
Organoleptic characteristics:More or less pale ruby red colour, delicate in the nose with notes of fruit and brushwood often accompanied by characteristic scents of white pepper. It is austere and refined on the palate, dry with a characteristic presence of tannins and a pleasantly bitterish aftertaste.
Gradation:12-13% vol.
Aging wine:No prescribed
Serving suggestions:whole meal, better with white meat.

Barbera Monferrato

General description:Originally from the Monferrato district, the grape variety is cultivated mainly in the provinces of Asti and Alessandria. BarberaMonferrato is a wine linked with old farming traditions, which has succeeded in responding to different needs and tastes. It was given the denomination of origin in 1970.
Production zone:118 municipalities in the province of Asti and 51 in the province of Alessandria.
Grape variety:85 to 100% Barbera (up to a maximum of 15% Freisa, Grignolino and Dolcetto).
Organoleptic characteristics:The colour is ruby red, tending towards garnet with ageThe perfume is intense, vinous when young, and persistent.
Gradation:11,5% vol.
Aging wine:No prescribed
Serving suggestions:whole meal

Chardonnay

General description:Even though not originating from a native variety grape, this wine is widely appreciated. Chardonnay is a wine abundant in fragrance, rich in taste,much loved by all those who fully appreciate fine white wine. It is said to “taste warm”, even if served out of the fridge.
Production zoneSouth Piedmont
Grape variety:Chardonnay
Organoleptic characteristics:color is intense straw yellow. Slightly crisp. Aroma is notable citrus hints.Flavour is comples, soft but very intense.
Gradation:11% vol.
Aging wine:No prescribed
Serving suggestions:appetizers, starters, fish, soups, cheeses

Barbera d’Asti

General description:Originally from the Monferrato district, the grape variety is cultivated mainly in the provinces of Asti and Alessandria. Barbera d’Asti is a wine linked with old farming traditions, which has succeeded in responding to different needs and tastes.It is fully deserving of consideration as one of the most important Italian reds and obtains increasing appreciation at international level. It was given the denomination of origin in 1970.
Production zone:118 municipalities in the province of Asti and 51 in the province of Alessandria.
Grape variety:85 to 100% Barbera (up to a maximum of 15% Freisa, Grignolino and Dolcetto).
Organoleptic characteristics:The colour is ruby red, particularly intense in the Superiore type, tending towards garnet with ageThe perfume is intense, vinous when young, and persistent.
Gradation:12,5-13,5% vol.
Aging wine:Barberad’Asti: from March 1st of the year of grape production; Barberad’AstiSuperiore: 12 months from January 1st of the year after harvesting, with at least six months spent in wooden barrels.
* Aging in barrels:from six months to one year
Serving suggestions:meat dishes and game, cheeses especially mature or blue cheeses.

Malvasia

General description:The Malvasia of Casorzo is a wine of excellence of Asti’s province. Produced in the districts of Casorzo, Vignale, Altavilla, Ottiglio, Grazzano Badoglio and Olivola, this dessert wine saw the first grape harvest in
1954 and arrived to D.O.C. (Controlled denomination of Origin) in 1968.
The origin:The Malvasia is farmed on hills in Casorzo, Vignale, Altavilla, Ottiglio, Grazzano Badoglio and Olivola.
The viticulture:Malvasia of Casorzo; Uva Freisa, Grignolino and Barbera could have a part in until a maximum of 10%.
Features:From ruby-red to cerasuolo (cherry red) the color, fragrant the aroma, sweet and aromatic the taste.
Spririts (Alcohol content):5-6% vol.
Wine ageing:Not prescribed
Approach:Dessert, cookies, dried fruit.

Albarossa

General description:The union of the varieties Nebbiolo and Barbera creates an intense, well structured, harmonious and velvety wine. 12 months in oak barrels enhance both warm flavor and fruity and spicy taste.
Production zone:Asti and Alessandria
Grape variety:Albarossa grapes
Organoleptic characteristics:color is intense ruby red with purple veins, perfume is full and persistent and flavor warm, harmonious and impressive structured
Gradation:13-14% vol.
Aging wine:six months in French oak barrels.
Serving suggestions:whole meal