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The wine

Today you can uncork this wine, a little story in a small vineyard where excellence was sought, it is tradition and typicality (no additions of other products, no chemistry...) that guided us. When letting the bottles come out of the cellar we must remember the work of our group: the farmers who took care of the vineyard, the oenologists, the cellarmen who followed all the vinification and bottling. To the whole group a heartfelt thank you. And to you, while drinking, the wish to rediscover the aromas and flavors of your happy moments.

MEDALS AND COMPETITIONS
For years we have refused to participate to competitions. We are not present in any wine guide and do not supply large-scale distribution. This is our way of being: we just need to meet the few expert drinkers who appreciate our wines and be happy about it.

For order details, see the part dedicated to the price list

We are very competitive. The price/quality ratio is at the highest levels. We worked only for quality and we don't spend a cent on advertising.

Production technology

To maintain the exceptional characteristics of this Moscato, the pressing is soft and as simple as possible, at the end it is placed in a cold room at a temperature of zero degrees.

After a week it is taken from the cell and introduced into an autoclave where the temperature will rise up to 15 degrees followed by a fermentation that will transform it into 5% alcohol by volume.

The resulting must will have a new temperature drop to zero, a stay of a few weeks in an autoclave, filtering and finally bottling.

Moscato Classico

Canelli white Moscato grape clonal selection

Low Guyot training method

Altitude of the land from 350 to 450 m above sea level

Average 25% slope

South-southwest exposure

Average yield 45 quintals per hectare

Tasting

Drinking this nectar is one of the most beautiful things that can happen to you. In these difficult times, let's stop for a moment and drink with those who are dear to us. We close our eyes and we will smell aromas of Wisteria and lime, peach, apricot and hints of sage.
Everyone will remember the scents of his early childhood. in the glass, which should have a wide opening to plunge the nose and feel the natural bubbles, you will see a veiled transparency of an evolving Moscato. lt is necessary to drink it cold at 5 ° / 8 ° to capture all the aromas. For this Moscato we chose a dark bottle to let it live in dim light and we first put a specially designed screw cap. We have given up on the cork to avoid possible pollution and facilitate opening which, with cork, is tiring.
Which foods with Moscato? Certainly all sweets. A particular note touches the boys:
let's remember that the alcohol content is less than 5 degrees, which it will reach in full maturity after February/ March. So let them taste a spoonful of it. We remember that Moscato is also excellent as an appetizer and .. our old people often drank it accompanied by savory dishes, bread and salami.
The land of our Moscato The Moscato grape was born in a hilly area about 450 meters above sea level, more precisely in the municipality of Cassinasco - Coda region, in the province of Asti. The soils are marly and calcareous. The valley in which our Moscato grows is the "tail" of a lake which dried up in the Quaternary, leaving a soíl rich in shell and mollusc deposits. The conﬁguration of the valley makes it suitable for the vine that was already cultivated here in the fourteenth century.
The microclimate is more temperate and ventilated than the surrounding areas, warmer winters and summers have a slight Levant breeze.
For many years our family has also been involved with our farmers in organic farming and the production of quality wine sent mainly to friends and a few customers.
From today we present our first product to you.
Soon others will follow!
Analytical data Moscato d'Asti, Controlled and Guaranteed Designation of Origin.
Alcohol: 5.00 vol. Total acidity: 5.8 grams per liter. PH: 3.1

Winemaking
Talking about "classic method" means talking about quality. This method of making sparkling wine requires time and attention.
The Classic Method is characterized by having a double fermentation, in fact in September after pressing the grapes, there is a first spontaneous fermentation which transforms the sugar in the grapes into alcohol. After the winter decanting we move on to 'the assemblage' which consists of combining wines of the same type of grape but coming from different vintages.
This step creates the so-called "cuvée" and serves to give the wine a consistency typical of our company and our winemaker, in fact our Classic Method Brut which derives from a blend of Pinot Noir and Chardonnay, presents itself as a particular "coupage".
At this point, selected yeasts and sugars are added to our "coupage" to obtain a second fermentation but in the bottle.
Together with the base wine, our yeasts undoubtedly constitute the factor of great importance for the quality of our sparkling wine.
The sugar which is added in the form of a highly concentrated syrup, called "liqueur de Tirage", is strictly measured. The second fermentation of the wine begins but this time it takes place in
bottle closed with a temporary crown cap. The corked bottles are placed in our cellar at a temperature of 10/15 degrees. In the following months the yeasts carry out the alcoholic fermentation, gradually releasing the carbon dioxide which can thus completely dissolve in the wine.
Once the maturation and aging period of two years has passed, the sparkling wine has definitively taken on its characteristics and the work can thus begin to eliminate the dregs, i.e. the yeasts.
exhausted, with the "riddling" and the "dégorgement".
In the bottle, after having eliminated the dregs collected on the neck of the bottle and expelled "à la volée", the "Liquer d'Expédition" is added, an ingredient whose formula is always kept secret by the family.
Our Liquer is made from research lasting many years.
At this point the classic processing cycle is concluded, the bottle must be stored in the cellar for
at least two years old and therefore ready to make those who drink happy.
TASTING NOTES:
On the nose: clear notes of flowers, strawberry, raspberry, bread crust, aromatic sensations On the palate: refined, balanced, rich, full taste with a foam, with very fine chains that makes it enveloping.
The finish is explosive with a perception that undoubtedly elevates it to a great sparkling wine.

Brut sparkling wine with classic traditional method.
Pinot Noir 50%
GRAPE VARIETIES Chardonnay 50%

Pinot Noir is a vine native to France, from one of the areas with the oldest wine-growing tradition: Burgundy, where it gives life to some of the most extraordinary wines in the world (Romanée-Conti, La Tache, Richebourg, Musigny, Chambertin, Clos De Beze and so on) and Champagne where, alone with Chardonnay and Pinot Meunier, it contributes to the production of the famous and homonymous wine.
It is the progenitor of the Pinot family from which Pinot Bianco, Grigio and Meunier originated through mutation. It is cultivated in practically all wine-growing areas of the world except the warm ones. It prefers fresh hilly soils of medium or low fertility such as ours at Capo Coda. It has a medium-early mutation.
THE VINES
Chardonnay is a grape variety originally from Burgundy (France) but is widespread throughout the world.
In our country, until 1978, it was confused with Pinot Bianco, from which it was distinguished by the name of Pinot Giallo.
It is the vine that, in addition to the great whites of Burgundy (Le Montrachet above all), enters with its grapes, alone or with others (Pinot noir and Pinot Meunier), in the preparation of Champagne.
In Italy it has now reached a certain diffusion: in fact we find it cultivated in almost all regions, without reaching the qualitative peaks of Burgundy, the wines obtained from this vine are among the best Italian whites ever.
The vine has good territorial adaptability, even if it prefers calcareous-clayey, hilly soils and not excessively hot climates such as ours at Capo Coda.
Planting system: Guyot and spurred cordon
Plant age: 20-25 years
Density: From 3000 to 3500 vines per hectare
Altitude: 45O›50O meters above sea level
Microclimate and soil: The microclimatic conditions are very favorable thanks to moderate winds in summer with a light eastern breeze. The winters are warmer and the marly limestone soils are rich in shell and mollusc deposits from an ancient lake in the Quaternary period.

Oenological characteristics:
Alcohol content 12
Total acidity 6.5 grams / liter
Co2 atmosphere from 0.5 to 5.5

Vinification

The Charmat method, also called Martinotti method, is a processing method developed in Italy between the end of the 19th century and the beginning of the 20th century for the industrial-scale production of sparkling wine with the aim of obtaining wines at a more accessible price by reducing production costs. In the Charmat method, in fact, the same processes take place as in the classic method sparkling wine with the difference that we do not work on the single bottle but on the entire mass, so the bottle is replaced by the autoclave which is not a reinforced tank to resist overpressure. The procedure is the same, that is: choice of the base wine, assembly of the cuvée, addition of sugar, addition of yeasts. After these phases, the autoclave is closed and isolated in order to let the yeasts act and thus start the refermentation. Also in this case, as in the classic method, the longer the wine remains on the lees, the greater the complexity and richness of taste and aromas. Once this cycle is completed, the wine is cooled and brought to a temperature below 0° to carry out cold stabilization which for our sparkling wine will last about two weeks. In this case, before being bottled, the wine will be filtered with the isobaric system so as not to lose pressure and with the same system it will be bottled and closed with the final mushroom cap and cage. Our sparkling wine requires a minimum period of three months in the autoclave.
Our Charmat-Martinotti method is an excellent production system for obtaining wines that are a little cheaper to be consumed more easily and also allows you to have a fresh and young wine.
Oenological characteristics:
Effective alcohol production: 11%
Total acidity: 6.0 grams/litre
Atmosphere at 20°C: From 4 to 5
Tasting notes: Intense and persistent aroma with hints of fruit and citrus, juice taste, good structure and flavor, intense and frequent. Serve at 8-10°C. Pairings: Excellent for aperitifs, fish dishes, first courses and white meats.

Brut Sparkling Wine Charmat method
VARIETIES Chardonnay 70% Pinot Bianco 20% Pinot Noir 10%

Pinot Noir is a vine from France, from one of the areas with the oldest wine-growing tradition: Burgundy, where it gives life to some of the most extraordinary wines in the world (Romanée- Conti, La Tache, Richebourg, Musigny, Chambertin, Clos De Beze and so on) and Champagne where, alone with Chardonnay and Pinot Meunier, it contributes to the production of the very famous and homonymous wine. It is the father of the Pinot family from which Pinot Bianco, Grigio and Meunier originated through mutation. It is cultivated in practically all wine-growing areas of the world except the warm ones.
It prefers fresh hilly soils of medium or low fertility such as ours at Capo Coda. It has a medium-early mutation.
THE VARIETIES
Chardonnay is a vine native to Burgundy (France) but is widespread throughout the world. In our country, until 1978, it was confused with Pinot Blanc, from which it was distinguished by the name of Pinot Giallo. It is the vine that, in addition to the great whites of Burgundy (Le Montrachet above all), enters with its grapes, alone or with others (Pinot noir and Pinot Meunier), in the preparation of Champagne. In Italy it has now reached a certain diffusion: in fact we find it cultivated in almost all regions, without reaching the qualitative peaks of Burgundy, the wines obtained from this vine are among the best Italian whites ever. The vine has good territorial adaptability, even if it prefers calcareous-clayey, hilly soils and not excessively hot climates such as ours at Capo Coda. Planting system: Guyot and spurred cordon
Planting age: 20-25 years
Density: From 3000 to 3500 vines per hectare
Altitude: 45O›50O meters above sea level
Microclimate and terrain: The microclimatic conditions are very favorable thanks to moderate winds in summer with a light eastern breeze. The winters are warmer and the marly limestone soils are rich in shell and mollusc deposits from an ancient lake in the Quaternary period.

Vinification

Also in this case the winemaking method does not differ from the Brut Charmat Method with the difference that the winemaking is in rose. When in the cellar, the Pinot Noir grapes are softly pressed which favors the extraction of the must which gives the color Rosé and the first alcoholic fermentation begins. Once fermentation is complete, the wine is separated from the lees and left to mature in a stainless steel tank. The longer the wine remains on the lees, the greater the complexity and richness of taste and aromas will be, this is in fact the characteristic of our Brut/Charmat. Once this cycle is completed, the wine is cooled and brought to a temperature below 0°C to carry out cold stabilization which will last approximately two weeks for our sparkling wine. In this case, before being bottled, the wine will be filtered with the isobaric system so as not to lose pressure and with the same system it will be bottled and closed with the final mushroom cap and cage. Our sparkling wine requires a minimum period of three months in the autoclave. Our Charmat-Martinotti method is an excellent production system for obtaining wines to be consumed more easily and also allows you to have a fresh and young wine.
Oenological characteristics:
Effective alcohol content: 12%
Total acidity: 6.0 grams/litre
Atmosphere at 20°C: From 5 to 5.5
Tasting notes: delicate perlage Evident notes of flowers, strawberry, raspberry, red berries and bread crusts. Excellent as appetizer, cured meats, shellfish, first courses and goose liver.

Sparkling wine Brut Rose Charmat method
Grape varieties 100% Pinot Noir

Pinot Noir is a vine originating from France, one of the areas with the oldest wine-growing tradition: Burgundy, where it gives life to some of the most extraordinary wines in the world (Romanée -Conti, La Tache, Richebourg, lvlusigny, Chambertin, Clos De Beze and via Bevendo) and Champagne where, alone or with Chardonnay and Pinot Meunier, it contributes to the production of the very famous and homonymous wine. It is the progenitor of the Pinot family from which Pinot Bianco, Grigio and Meunier originated through mutation. It is grown in practically all wine-growing areas of the world with the exception of the warm ones. It prefers fresh hilly soils of medium or low fertility such as ours at Capo Coda. It has medium-early maturation.
Planting system: Guyot and spurred cordon
Age of planting: 20-25 years
Density: From 4000 to 4500 vines per hectare
Altitude: 450-500 meters above sea level
Microclimate and soil: The microclimatic conditions are very favorable thanks to moderate winds in summer with a light eastern breeze. The winters are warmer and the marly limestone soils are rich in shell and mollusc deposits due to an ancient Quaternary lake.

Vinification

The winemaking technique is made with particular attention to malolactic fermentation with controlled macerations that continue for more than 10 days. The final refinement and maturation takes place in the cellar in small Slavonian oak barrels ~ barriques and lasts for over a year. It then stays in the bottle for at least 6 months. Oenological characteristics
Actual alcohol content: 14.5%
Tasting notes: Very pronounced bouquet with vanilla and balsamic notes that combine with hints of black cherry, raspberry and clove supported by elegant fullness. Pairings Excellent with red meats and mature cheeses.

BARBERA D'ASTl DOCG WINE - SUPERIORE 100% BARBERA GRAPES

This Barbera was born halfway up the hill in a particularly suitable area with soils of a calcareous clay mixture exposed to good sunlight.
The rootstock used for this Barbera cutting is 420A which has characteristics of great vigor and limited production.
Planting system: Low Guyot
Planting age: 30 years
Density per hectare: 4800 vines

The temperature must not exceed 30°C. In this phase, repeated "milling" is carried out, i.e. the must is repeatedly mixed as was done in the 19th century. Many operations are still done by hand and the result is the particular purplish ruby red color of ripe grapes. We are now faced with a unique wine with a high alcohol content, powerful in its richness of extracts, aromas and structure

Oenological characteristics
Actual alcohol content: 15%
Tasting notes You must be prepared to taste this austere lady in purplish red who smells of spices, red berries, violets in harmony with the charm of her elegant and velvety body.
After the first sip we also encounter sensuality, elegance, volume, persistence... and we enter another world. Pairings What can I say? Every important, unforgettable meal, where the haute cuisine of meats, spices and vegetables leads the way.

BARBERA D'ASTI DOCG SUPERIORE
ERCOLE
DRIED BARBERA GRAPES 100%

These are small hand-selected Barbera grapes that come from a sunny area rich in microorganisms and alluvial soils of clayey limestone mixture.
The land has little water and this often creates stress on the vineyard which reduces production, while improving the quality.
Planting system: Low Guyot Planting age: 40 years
Density: 4500 vines per hectare - Short pruning and summer thinning Winemaking 80% of the grapes have the same treatments as Barbera Superiore.
At the end of the harvest, 20%, after a further selection of the grapes, is placed on racks and left to dry in the air for 45 days, then pressed, fermented and combined with the Barbera Superiore skins in small containers for 10 days.