GRAPES USED
Product of 100% estate grown and bottled Pinot nero.

VINIFICATION AND BOTTLING
Grapes are hand harvested when fully ripened, de-stemmed and softly crushed. The first fermentation part takes place in horizontal vinifiers tank, at a controlled temperature of 24 ° - 26 ° C with delicate and slow punching down. When wine has reached an alcohol content around 7-8 degrees, must is drawn off and partly transferred to Vinooxygen oak tank where alcoholic and malolactic fermentation ends and begins the slow refinement phase. Meanwhile the other part is transferred in stainless steel tank where alcoholic and malolactic fermentation ends before being transferred in barriques and tonneaux.

TASTING NOTES
Ruby red color with glimmers of red garnet. The nose is filled with chaerry, blackberry and strawberries accompanied with flora notes of roses and violet and a slight hint of white pepper, clovevs and cinnamon. In the mouth there is delicateness and elegance made from the perfect balance between the vitality of the tannine and the acidity compensated with warm notes from the alcohol and a slight almond finish.

SERVING SUGGESTIONS
One of the joys of Pinot Nero is its versatility to enliven a wide array of dishes from simple starters and rich and earthly salads to pasta dishes and fattier fish, such as Chinook smoked salmon to even more complex and structured dishes with either white meat, such as pork loin or Chicken Cacciatore with rosted vegetables, or with red meats such as Veal steaks, or the traditional Italian Capretto.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha
11000 plants / hectare of the La Vela vineyard

GRAPES USED
Produced from 100 % estate-grown barbera grapes “Nizza” is a wine produced in a smallwine-growing area comprising 18 municipalities around Nizza Monferrato. Both the wine-growing and wine-making processes are strictly regulated. Estate vineyards located in the municipality of Loazzolo and some in Calamandrana. All have a south to southeast aspect.

VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in horizontal vats at a controlled temperature of 26-28 °C. After 12 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is subsequently aged in small oak barrels for approximately 18/24 months before being bottled. By law Barbera d'Asti Superiore DOC cannot be sold until 18 months after the first January following the harvest.

TASTING NOTES
Ruby red with purple highlights. Complex, intense nose, with preserved fruit, vanilla and slight toasty notes. Dry, warm and full in the mouth. Well-structured, lingering palate with a wellbalanced, lightly tannic finish.

SERVING SUGGESTIONS
Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses. Excellent with Fiorentina steak or T-bone steak.

YIELD
7 tonnes per ha.

DENSITY
6000 vines per ha.

GRAPES USED
Native vines present in the company, used differently, and in variable percentages, depending on the harvest trend.

VINIFICATION AND BOTTLING
For each grape variety destemming and soft crushing, maceration and fermentation at a controlled temperature in horizontal vats.

TASTING NOTES
“Elementary complexity”: this is the philosophy behind Le Marne, which is composed of a blend of red varieties in varying proportions according to the harvest, to create a harmonious whole from the different parts. The wine is a bright, almost brilliant, ruby red, and features the typical Piedmont aromas which, although in constant evolution, are clearly recognizable, creating a kind of signature for the estate’s wines. The nose presents very ripe (but not to the point of being cloying) fruity notes, herbaceous aromas, of which hay is the most noticeable, and a very pleasant tanginess. The acidity is well balanced by the glycerin and alcohol, which are anything but heavy, to the extent that these characteristics, in combination with the tannins, serve as a base for constructing the wine each year. In short, an elementary wine, with good cellaring potential, which, while being extremely pleasant on first impact, is also capable of satisfying drinkers who prefer structured wines that are more complex than they first appear. In fact, these more complex characteristics burgeon as the wine breathes and continue to evolve.

SERVING SUGGESTIONS
Good body makes Le Marne a good match for roasts and grilled meats, medium-hard cheeses and ocean fish, in particular fish soups with tomatoes, herbs, and chili, which are subtly contrasted by the various components in the wine, with extremely harmonious results.

YIELD
5 tonnes per ha.

DENSITY
6000 vines per ha.

GRAPES USED
Produced with 100% property grapes from 4 varieties : Barbera, Cabernet Sauvignon and Merlot grown in Calamandrana vineyards and Pinot noir grown in Loazzolo vineyards. The careful 4 wines blend , which varies from year to year, allows to obtain a product with exceptional richness.

VINIFICATION AND BOTTLING
The grapes are hand-picked when fully ripe, then destemmed and lightly pressed. The various varieties are vinified at different times, as they ripen, which occurs in the following order: pinot nero, merlot, barbera and cabernet sauvignon. The must is fermented on the skins for 7 to 10 days, depending on the variety. The various wines are then combined for malolactic fermentation. The wine is subsequently aged in small barrels for approximately 12 months and bottle aged for another few months before distribution.

TASTING NOTES
Rich ruby red with purple highlights. Complex, elegantly subtle nose with vanilla and jam notes. Warm, full and well-structured in the mouth with a lingering finish.

SERVING SUGGESTIONS
Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.

GRAPES USED
Produced with 100% Barbera grapes. Pertaining vineyards located mainly in Calamandrana and partly in Nizza Monferrato with south, south-east exposition.

VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in vertical vats at a controlled temperature of 26-28 °C. After 10 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is bottled in the spring following harvest.

ORGANOLEPTIC CHARACTERISTICS
Ruby-red colour with purple hints; typically intense fruity nose. The palate is dry, tasty and fresh, with good length, which all makes for a pleasant, very drinkable wine.

SERVING SUGGESTIONS
A pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Excellent with medium-hard cheeses.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.

GRAPES USED
Estate vineyards located in the municipality of Loazzolo and some in Calamandrana.

VINIFICATION AND BOTTLING
Crushing, de-stemming and fermentation at a controlled temperature, followed by 12 months aging in 25 hl oak barrels.

ORGANOLEPTIC CHARACTERISTICS
The grapes are harvested by hand when fully mature, destemmed and delicately pressed. The must is fermented in horizontal vats at a controller temperature of 26°-28°C. The wine is then aged in large French oak barrels of 25 hl for 12 months.

TASTING NOTES
Ruby red color with nice purple reflections, bouquet is fruity, intense and characteristic. In mouth wine is dry, savory, fresh, with good persistence, pleasant and easy to approach.

SERVING SUGGESTIONS
With its important structure and its typical Piemontese characteristics with the enhanced notes of fruit, typical of Barberas, this wine is ideal with pasta dishes served with ragu or other meat sauces and with main dishes such as grilled red meat, stews, roasts and game.

YIELD
50 quintals per hectare

DENSITY
6000 vines per ha.