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The Barbaresco Riserva Roccalini of the emerging Paolo Veglio is the newcomer of the Roccalini house: it is an elegant, deep, thin Barbaresco with an extra edge that this first reserve shows. Cascina Roccalini has always given the grapes to Bruno Giacosa, today the company uses the help of Dante Scaglione (for years Bruno Giacosa's oenologist). The...
It comes from Nebbiolo grapes grown in the Municipality of Barbaresco, in the Rio Sordo valley, on the southern ridge which, since 2006, takes the name Three Stars. In the vineyard the maximum environmental inspection is in force through.
The color is an intense ruby red with fresh living fragrances, pleasantly fruity in flavor; this wine is warm and robust, full-bodied, pleasurable and harmonious. Its full body and freshness make it ideal for accompanying main dishes and red meats.
Barbera Grapes of La Romualda by Principiano grow up on 7,000 square meters of land in the sub-zone called Pian di Romualda in Monforte d'Alba where the Vines are sixty years old. The winemaking involves fermentation and maceration without inoculation of yeast and sulfur; aging lasts for twenty months and takes place in barrels of 400 liters, then the...
The morphological characteristics of the land are for the most part those that characterize the municipalities of Barolo and La Morra: the so-called MARNE DI SANT'AGATA FOSSILI. The Barbera grapes produced are of high quality for the good balance of sugars and acidity, especially in dry years.
The Bricco Rocca vineyard is one of the sub-denominations of the Barolo area present in the municipality of La Morra. For Bricco we mean the highest part of a hill. For Rocca we mean the name of the hamlet located at the foot of the hill and which gave its name to it.
Born from Nebbiolo grapes. The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo and Novello where the vines are planed an average of 4.800 vines per hectare. The vines are 7 to 35 years old with yields of 35 hl/ha, grown using the gouyot system. After harvesting, the grapes are gently pressed. Fermentation occurs in...
Produced only from Nebbiolo grapes grown in the renowned Serralunga d'Alba crù. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration duration of four weeks. Once the fermentation is complete, the wine is aged in large oak barrels for 24 months.
From the single Lazzarito vineyard of Serralunga d’Alba, with 4,500 plants per hectare of 39 years of age. Lazzarito is a fabulous valley with south-west exposure, with a calcareous-clayey soil. Area of 1.7 hectares. The production is about 20 hl per hectare
It comes from Nebbiolo grapes harvested in Serralunga d'Alba, in the Margheria cru, with 1.15 hectares of land placed at an average altitude of 340 meters on calcareous-marly soils with the presence of sand. The yield is around 45 q / Ha, the grapes are harvested in the second half of October. In the cellar the wine is made with fermentation and...
Historic wine of the estate obtained from the careful assembly of most of the Monfalletto vineyards in the municipality of La Morra. Age of vines between 15 and 50 years, exposures strictly between South / East and South / West confer valuable productions and harmonic maturations. The clayey and slightly calcareous soil gives elegance and complexity.