Wine from Piemonte

Produced with Nebbiolo  grapes exclusively from the best positions in the   zone of Barbaresco. The vines, trained with the “guyot” method, are an average of 30-35 years old.
Appellation: Piedmont
Composition: 100% Nebbiolo
Tasting Notes: Deep garnet-red color with orange highlights. Rose petals and licorice aromas surrounded by blackberry and characteristics tar notes. Dry, full-bodied and austere, thought velvety and balanced.

Fenocchio Barolo 2010 is 100 percent Nebbiolo. 

Claudio and Albino Fenocchio own 10 hectares of vineyards. This Barolo comes from a blend of Bussia in Monforte d'Alba and Castellero in Barolo. The soil in Bussia is helvetian ( limestone and clayey blue marl) which contributes much to the fullness and excellent aging potential of these wines. The Castellaro vineyard is of tortonian soil (blue marl and sandstone mixed with sand) which gives a velvety mouth feel and exceptional aromatics. The vines are an average of 30 years old.

Color: Ruby red with garnet reflections
Bouquet: Rich bouquet with hints of blueberries, roses and liquorice.
Taste: Densely structured with a full, complex flavor. It is an elegant wine with firm tannins and good acidity that will become velvety and graceful with age. This wine is generous and bold. The finish is long and lingering.

Long slow natural fermentation without the addition of yeasts for 30 days. Closed stainless steel vat fermentation with frequent pumping over maintains the temperature at a constant 29°C. This extracts greater aromatics while causing the heavier tannins to break down and to precipitate out.

Acidity: 5.2
Alcohol by Volume: 14.5 %

Game, grilled and roasted red meats and ripe and mature cheeses. Dishes with truffles.

The light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.

Area of production: Monteu Roero

Fenocchio Roero Arneis is made from 100% Arneis
Vineyards area: 1.2 hectares (2.98 acres)
Exposition: Southeast
Altimetry: Hilly zone at around 300/350 meters a.s.l
Soil: calcareous,clay, soil of medium texture
Age of the vineyards: 10/15 years
Grape yield per hectare: 70 quintals
Harvest: Mid September

Vinification: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions. Aged in stainless steel tanks and matured in the bottle.
Tasting notes: the light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.

Food Pairing: Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish .
Serving temperature: Recommended serving temperature is around 10 - 12 degrees Celcius (52-56 degrees Fahrenheit)
Alcohol: Approx. 13-13,5% Vol
Total acidity: Approx. 5.5 – 5.8 g/L

Ferraris Malvasia di Casorzo is made from 100% Malvasia.

Malvasia is a pleasant, sweet wine, low in alcohol content, that can be enjoyed at any time of day. Made exclusively from grapes grown in the hilltop vineyards of Casorzo and neighboring villages, it’s the pride and prestige of the area. It has always been the star wine of all local festivals. A comfort wine for all seasons and reasons, it has an aroma evocative of roses. The rich, aromatic wine is ruby-red, vibrant and slightly frothy. lt can be paired with desserts, fruit salads and sweets, but it can also be enjoyed as an aperirif or as a drink for any party occasion.

Color: Vibrant Ruby red
Bouquet: Sweet and aromatic, floral
Taste: Aromatic with rose frangrances

Alcohol: 5 %
Residual Sugar: 115,8 g/l
Total Acidity: 7,33 g/l – tartaric acid

Grape Varietal: Malvasia 100%
Production Area: Castagnole Monferrato, Asti District
Soil: Limestone and tuff
Growing System: Long Cordon Spur
Yield: 10 tons/ha-150 meters above sea level
Alcoholic Fermentation: Charmat Method

Fruit tarts, wild berries, hazelnut cake, chocolate lava cake, syrupy fruit and cookies.

Review:

"Siam color. Perfumed aromas of ripe wild strawberry, orange zest, and magnolia with a round, spritzy, moderately sweet light-to-medium body and an effortless, interesting, mediumlength huckleberries in creme finish with no oak. A very friendly and juicy sweet red spritzer that will be a divine alternative to Lambrusco or Brachetto."
- Tastings, 2018 World Wine Championships, 92 pts - "BEST BUY - EXCEPTIONAL"

Ruchè Clasic is obtained from grapes coming from the best-exposed vineyards, which means the southwest side of the hills. Because a heavy pruning, these vineyards never produce more then seven tons per hectare. Fermentation is done in 54-hectoliter temperature-controlled French oak vats for 15 to 20 days, according to the quality of the grapes at the time of pressing. A controlled temperature of 23 degrees enables the fermentation time to be lengthened and to keep the must in contact with skins for longer. During this period, the skins give the must more structure, tannin and color. This is important, particularly for Ruchè, whose precise aromas are its main characteristic. Once fermentation is finished, the wine rests for six months in the same vats where malolactic fermentation also takes place, perfect containers because they allow the exchange of oxygen necessary for a quicker maturation of the wine and for developing more elegant scents without imparting too much oak flavor.

Color: Ruby red
Bouquet: The wood is perfect for providing a natural level of oxygenation, without much oak flavor, very intense aromas of flowers
Taste: Also at the palate, intense aromas of flowers, balanced, elegant, with tannins that work hard at being soft

Alcohol: 14 %
Residual Sugar: 1.17 g/l
Total Acidity: 4.74 g/l

Grape Varietal: Ruchè 100%
Production Area: Castagnole Monferrato, Asti District
Soil: Clay and tuff
Growing System: Long Cordon Spur
Yield: 6 tons/ha-260 meters above sea level
Alcoholic Fermentation: In temperature controlled stainless steel rotofermenters for 10-15 days
Malolactic fermentation: In 54 hectoliters oak foudre

Truffles, game, medium aged cheeses, red and white meats, pasta

Made from 100% Barbera.

Vineyards: The vineyard are located in the village of Novello ; WEST exposure with medium slope.

Average density of vines: 5500 vines per hectare

Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg .

Winemaking: The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 30°C with 8-10 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats.

Refinement: After malolattic fermentation the wine stay for 18 month in new French barriques; then the wine is bottled and refined for 12 month.

Bottle production: 3000 circa

Tasting Notes: This Barbera offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette. Heavy and brooding on the palate, but refreshing acidity will make this very food friendly. It would work well with pasta topped with porcini mushrooms or grilled meats.

Made from 100% Barbera.

Vineyards: The vineyard are located in the village of Novello ; WEST exposure with medium slope.

Average density of vines: 5500 vines per hectare

Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg .

Winemaking: The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 30°C with 8-10 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats.

Refinement: After malolattic fermentation the wine stay for 18 month in new French barriques; then the wine is bottled and refined for 12 month.

Bottle production: 3000 circa

Tasting Notes: This Barbera offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette. Heavy and brooding on the palate, but refreshing acidity will make this very food friendly. It would work well with pasta topped with porcini mushrooms or grilled meats.

Closeout! 

An elegant and complex wine from the village of La Morra in the Piedmont region, crafted by the Gagliasso family.
Intense aromas of yellow fruits, butter and vanilla notes. Full-bodied,concentrated, rich texture and a good length.

The vineyard is located in La Morra. It has a southWest sun exposure and the average age of the vines is 20 years old. 
The vines are planted with a density of 5000 vineplant per hectares (2000 vineplants per acre). 
The soil is a mix of clay and limestone. 
Pruning technique is single Guyot with 8 to 10 buds per shoot.
They also use the technique of green harvest, lowering the yield by around 30% and increasing the quality of the grapes.

Upon harvest, the grapes are kept in a cold storage for a few days at 1-2 °C, then it is gently crushed into stainless steel tanks with temperature control where it begins to soak for 24-36 hours; it then proceeds to the racking and after cold decantation the must is put in French oak barrels, up to 15% new wood, for fermentation.

After fermentation the wine begins its period of aging on lees with the practice of lees stirring for at least 6-8 months where the wine is never poured. After 9-10 months the wine blended in stainless steel vats is bottled and aged for 6 months.

This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

SALE!

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Rocche dell’Annunziata grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 month in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 month. The wine is bottled and refined for 10-12 month.

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Barbaresco is made from 100% Nebbiolo

Rich, Full bodied, Intense.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 70 years old vines planted on clay soils. 
Aged 30 months in French and Slovanian Oak barrels.
Wine wasn't filtered before bottling.

Made from 100% Barbera d'Asti.
"Bricca" means the top part of the hill. (see picture of the vineyards)
The soil is calcareous with tufa layers.
The average age of the vines is 30 years.
Vinification in stainless steel at 30 C° under temperature controlled conditions. There is a 5-6 days maceration period on the skins to extract as much color as possible. After the malolactic fermentation is completed, the wine is aged for about 8 months in new barriques of 225 liters before bottling.
La Bricca is a deep ruby red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full bodied with very pleasant silky tannins. Long and harmonious with a good ageing potential.
Food pairing: meat dishes, cheese and charcuterie.
Serving temperature: to appreciate the wine at its best, the bottle should be left at least 24 hours at room temperature and opened 1 hour before serving.

Rinaldi Barbera d' Asti La Bricca is made from 100% Barbera d'Asti.
"Bricca" means the top part of the hill. (see picture of the vineyards)
The soil is calcareous with tufa layers.
The average age of the vines is 30 years.
Vinification in stainless steel at 30 C° under temperature controlled conditions. There is a 5-6 days maceration period on the skins to extract as much color as possible. After the malolactic fermentation is completed, the wine is aged for about 8 months in new barriques of 225 liters before bottling.
La Bricca is a deep ruby red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full bodied with very pleasant silky tannins. Long and harmonious with a good ageing potential.
Food pairing: meat dishes, cheese and charcuterie.
Serving temperature: to appreciate the wine at its best, the bottle should be left at least 24 hours at room temperature and opened 1 hour before serving.

This wine is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

This wine is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Busy Bee Asti Spumante is made from 100% Moscato

Straw yellow color, fruity whit hints of apple, peach and mint

Coming from a 30 year old vineyard, planted on limestone soil. 
Wine was slightly filtered before bottling.

Rinaldi Joyful NV is made from 85 % Barbera, 10 % Cortese and 5 % Moscato

Straw yellow color, fruity with hints of apple and mint.

Joyful is a modern sparkling wine made using the method charmat process with the secondary fermentation made in a stainless steel tank.

Zone of production: Ricaldone’s territory on the hills called "Bricco Rioglio" and "Valmorana" and Celle.
Average altitude: 280 m above sea level, calcareous soil with tufa layers.
Training system: guyot with a cultivation density of about 3500 vines per hectare.
Vinification: manual harvest into crates, usually in September. Soft pressing. Settling in steel vats to have a natural clearing of musts. Further temperature and pressure controlled fermentation.

Joyful is great as an aperitif but also pairs very well with seafood.