DOLCETTO D'ALBA DOC

100% Dolcetto

Alba, Piemonte

13%

 16 - 18°C 

Manually

After stalk removal, fermentation takes place at a controlled temperature. 

In stainless steel until bottling

Intense and brilliant violet-ruby red, with extraordinarily rich extracts. 

On the nose, aromas of red fruit such as Amarena and red cherries. Its flavour is powerful and persistent over time, and on the palate it is soft and balanced. 

This is a wine fit for every meal, though it is ideal with first courses of pasta with light sauces, white meats, and grilled vegetables. 

100% Arneis. Native variety from Piedmont

Comuni delle Langhe

13.5%

  12° - 14 °C

Manually

After stalk removal, the must and skins are left in cold contact with each other for about 30 hours, after which it undergoes fermentation at a controlled temperature in stainless steel tanks. The maceration lasts for about 5 days.

Stainless steel

Straw-yellow color with green reflections

Delicate, fruity, and slightly citrusy. It has a fresh, dry flavour and good aromatic persistence. Its long-lasting aftertaste is slightly bitter.

Excellent for before dinner as an aperitif. During a meal, it pairs well with light appetizers and fish.  

100% Moscato

Alba, Piemonte

5%

  8 - 10 °C 

Manually

Fermentation in stainless steel autoclaves at low temperatures until it reaches 5-5.5° alcohol, then cold temperatures are used to halt fermentation and the wine is sterile bottled. 

 In wood, aged minimum 38 months, 18 of which in barrels

The wine is straw-yellow with golden reflections

It has a fine, lively, and persistent perlage. Its intensely aromatic bouquet recalls the typical aroma of its grapes, which is fruity and delicate. Notes of white peach and ripe apricot, it has a harmonic and sweet flavor with the right balance between acidic and sweet.

This is the par excellence dessert wine, very versatile, and it pairs well with a large variety of desserts, ice cream, fresh fruit, and baked goods.

100% Nebbiolo

Piemonte

13%

 16 °C

Manually

After the stalk removal, the must and skins are left in cold contact for 30 hours, after which the fermentation is carried out at a controlled temperature in stainless steel tanks. The maceration lasts about 15 days

One year in Slovenian oak barrels, In the bottle for several months

It has a brilliant ruby red color that softens as it ages

Its aroma is delicate, fruity, and reminiscent of raspberries and violets. The palate is dry and softens as it ages to become velvety with a long-lasting persistence.

 It pairs very well with red meat, game, and roasts. Excellent with grilled meat.

100% Nebbiolo

Alba e Treiso

14.5%

  18 °C. Open the bottle at least 2 hours before pouring.

Manually

After the stalk removal and cold pressing for two days, the fermentation takes place at a controlled temperature in stainless steel tanks. The duration of maceration is about 20 days.

 In wood, aged minimum 26 months, at least 9 of which in wood

Ruby red in color, with slight garnet nuances

Intense aromas of ripe cherries with complex notes of mineral, tea leaves, and rose petals.  The tannins are rigid and mature, and it has a fresh acidity and round, feminine structure. This Barbaresco demonstrates incredible elegance with its excellent balance and long, persistent finish.

Oven-baked or roasted white meats, grilled meat and vegetables, meat stew, wild game, roasts, cheeses.

100% Nebbiolo

Comuni del Barolo

14.5%

18 °C. Open the bottle at least 2 hours before pouring.

Manually

Stalk removal and cold maceration for two days followed by fermentation at controlled temperature in steel vessels. The whole process lasts about 20 days.

Aged minimum 38 months, 18 of which in barrels.

Garnet red with orange reflections

Pleasant, intense, ethereal aroma.  On the palate, it is austere but velvety, robust and balanced.  Overall, it is an elegant wine with soft, sweet tannins.

Red meat, game and aged cheeses.  Highly recommended for dishes made with truffles.