La Prüma
Denomination: Barbera d’Asti DOCG Grape variety: 100% Barbera Serving temperature: 16–18 °C Bottle size: 750 ml Soil type: Sandy, clay Tasting notes: Ruby red in color with garnet reflections. The bouquet is broad and fragrant, elegant yet decisive, with notes of violet, cherry, and strawberry. On the palate it is full and harmonious, with a fruity and persistent finish. Food pairings: Ideal as an aperitif; excellent with pork roast with apple sauce, as well as BBQ sauce and pasta dishes. Thanks to its acidity and freshness, it also pairs well with fish-based dishes. Vinification: The grapes arrive at the winery after being hand-harvested in crates. They are gently destemmed, and fermentation begins with regular wetting of the skins to encourage the extraction of color and aromas. Alcoholic fermentation continues at low temperatures to preserve aromas, followed by racking. The wine is then kept at 20°C to promote malolactic fermentation. It remains in stainless steel tanks for aging and bâtonnage.
La Grissa
Denomination: Barbera d’Asti DOCG Superiore Grape variety: 100% Barbera Serving temperature: 16–18 °C Bottle size: 750 ml Soil type: Sandy, clay Tasting notes: Deep ruby red in color with delicate orange hues resulting from extended aging. The bouquet is intense and persistent, with notes of vanilla, ripe red fruits, and boisé. On the palate it is full-bodied, with well-balanced acidity. Food pairings: Stews, roasted red meats, game, and aged cheeses served with polenta. Vinification: After an initial green harvest, the grapes are hand-harvested in crates, allowing for further careful selection. At the winery, the grapes are destemmed and gently crushed to increase the surface contact between the wine and the skins during alcoholic fermentation, which begins in stainless steel tanks at a controlled and constant temperature until all sugars are fully fermented. At the end of this first phase, the wine is racked to remove the coarser lees and left to rest on its fine lees, which—together with constant storage temperatures—promote malolactic fermentation. The wine is aged in 25 hL oak barrels and partly in second-use barriques. It then undergoes further bottle aging before being released onto the market.
Historical
Denomination: Nizza DOCG Grape variety: 100% Barbera Serving temperature: 16–18 °C Bottle size: 750 ml Soil type: Sandy, clay Tasting notes: Deep ruby red in color with delicate orange hues due to extended aging. The bouquet is intense and persistent, with notes of vanilla, ripe red fruits, and boisé. On the palate it is full-bodied, with well-balanced acidity. Food pairings: Stews, roasted red meats, game, and aged cheeses served with polenta. Vinification: After an initial green harvest following véraison, the grapes are hand-harvested in crates, allowing for further careful selection. At the winery, the grapes are destemmed and gently crushed to increase the surface contact between the wine and the skins during alcoholic fermentation, which takes place in stainless steel tanks at a constant, controlled temperature until all sugars are fully fermented. At the end of this first phase, the wine is racked to remove the coarser lees and left to rest on its fine lees, which—together with constant storage temperatures—support the completion of malolactic fermentation. The wine is aged in 25 hL oak barrels and partly in second-use barriques. It then undergoes further bottle aging before being released onto the market.
Lunatico
Denomination: Monferrato DOC Bianco Grape variety: 100% Sauvignon Blanc Serving temperature: 10–12 °C Bottle size: 750 ml Soil type: Sandy, clay Tasting notes: Straw yellow in color with golden highlights. Intense and persistent aromas with notes of sage, tomato leaf, and hints of green apple. On the palate it is savory and soft, with notes of peach, apple, and exotic fruits. Food pairings: Perfect with grilled scampi, sole, as well as abalone and roasted duck. Vinification: The grapes are harvested and collected in crates, followed by gentle pressing and static clarification of the musts at low temperature. Fermentation takes place in stainless steel tanks at a controlled temperature of 13–15°C until all sugars are fully fermented. This is followed by decantation and aging on fine lees in stainless steel tanks.
Derthona
Denomination: Colli Tortonesi DOC Timorasso Grape variety: 100% Timorasso Serving temperature: 10–12 °C Bottle size: 750 ml Soil type: Sandy Tasting notes: Pale yellow in color with golden highlights. Full-bodied, with a long finish. Intense aromas of dried fruit, honey, and walnuts, with a very persistent aftertaste. Food pairings: Excellent with fish-based dishes such as lobster, as well as grilled chicken with garlic sauce and pasta with white sauces. Vinification: The grapes are hand-harvested and cold-macerated, followed by gentle pressing. Static clarification and slow fermentation at low temperatures follow. Once fermentation is complete, the coarser lees are partially removed, while the wine remains on the fine lees for six months with regular bâtonnage. The wine is then bottled and further aged for an additional six months before release.
Tre Pupitres
Denomination: Quality Sparkling Wine Brut Pas Dosé – Traditional Method from Timorasso grapes Grape variety: 100% Timorasso from the Colli Tortonesi Serving temperature: 6–8 °C Bottle size: 750 ml Soil type: Sandy, calcareous Tasting notes: Straw yellow in color, with intense and highly varied aromas typical of Timorasso, such as hay and ripe pears, harmoniously blended with the notes derived from extended aging on the lees. On the palate it is pleasantly dry, mineral, and rich. Food pairings: Excellent with appetizers; ideal with fish dishes, shellfish, and seafood. Vinification: The grapes are harvested in crates around mid-August and gently pressed to extract only the free-run juice, then vinified at a controlled temperature. This is followed by an initial aging in stainless steel tanks on fine lees until bottling for the second fermentation, carried out during the spring new moon. The wine then undergoes bottle refermentation and extended aging on the lees in stacks until disgorgement.
Alta Langa
Denomination: Alta Langa DOCG Extra Brut Pas Dosé – Traditional Method Grape varieties: 30% Pinot Noir 70% Chardonnay Serving temperature: 6–8 °C Bottle size: 750 ml Soil type: Sandy, clay Tasting notes: Pale yellow in color, with a fine and persistent perlage. The bouquet is refined, full-bodied yet delicate. The freshness of the well-balanced acidity pairs beautifully with a bread crust finish. Food pairings: Ideal as an aperitif and pairs well with all dishes. Vinification: The grapes are harvested around mid-August and collected in crates before being taken to the winery for gentle, progressive pressing. The must then ferments in stainless steel tanks at a controlled temperature until all sugars are fully fermented. After an initial coarse racking, the wine is left to age on its fine lees. In the following spring, the base wine is blended with sugars and selected yeasts and then bottled. The bottles are stored in a cool place, protected from light, where secondary fermentation and sparkling development take place. They then rest in contact with their lees for a minimum of 33 months. After this period, the bottles are transferred to pupitres for traditional manual riddling to clarify the sparkling wine and allow the natural sediment to collect in the bottle neck. The wine is then disgorged, topped up with the same wine, and sealed.
Alta Langa Riserva
Denomination: Alta Langa DOCG – Traditional Method Pas Dosé Riserva Grape varieties: 70% Chardonnay 30% Pinot Noir Serving temperature: 6–8 °C Bottle size: 750 ml Soil type: Calcareous, clay Tasting notes: Intense yellow in color with a fine perlage. Complex and full-bodied, with a delicate bouquet. Rich and persistent on the palate, with well-balanced acidity. Food pairings: Beef consommé, as well as dishes based on shellfish, octopus or sea bass, fried artichokes, and cardamom mousse. Vinification: The grapes are harvested around mid-August and collected in crates before being taken to the winery for gentle, progressive pressing. The must is then fermented in barriques at a controlled temperature until all sugars are fully fermented. After an initial coarse racking, the wine is left to age on its fine lees. In the following spring, the base wine is blended with sugars and selected yeasts and then bottled. The bottles are stored in a cool place, protected from light, where secondary fermentation and sparkling development take place. They then rest in contact with their lees for a minimum of 60 months. After this period, the bottles are transferred to pupitres for traditional manual riddling to clarify the sparkling wine and allow the natural sediment to collect in the bottle neck. The wine is then disgorged, topped up with the same wine, and sealed.
Bele Fije
Denomination: Moscato d’Asti DOCG Grape variety: 100% Moscato d’Asti Serving temperature: 6–8 °C Bottle sizes: 750 ml and Magnum Soil type: Sandy, clay Tasting notes: Straw yellow in color with golden reflections. Intense and persistent aromas with notes of orange blossom, peach, sage, and pineapple. Sweet on the palate with a pleasant acidity. Food pairings: Ideal with desserts, apple cake, hazelnut cake, amaretti, and also with cheese. Vinification: The grapes are harvested and placed in crates, followed by gentle crushing and static clarification of the musts at low temperature. A first filtration is then carried out to obtain the purest must possible. Fermentation takes place in stainless steel autoclaves at a controlled temperature of 15–16°C until an alcohol level of 5.5% is reached. This is followed by cold aging on its own yeasts. A second filtration is carried out before bottling.
Piemonte DOC Moscato Passito
Denomination: Piemonte DOC Moscato Passito Grape variety: 100% Moscato d’Asti Serving temperature: 6–8 °C Bottle sizes: 750 ml and Magnum Soil type: Sandy, clay Tasting notes: Deep golden yellow in color with amber highlights. The nose is dominated by notes of dried apricot, honey, and citrus. On the palate it is full-bodied, with a pronounced acidity that balances its characteristic sweetness. Pink grapefruit, eucalyptus, and candied orange peel pleasantly linger on the palate. Food pairings: Small dry pastries, leavened desserts, and aged cheeses. Vinification: Grapes are dried on racks, followed by white vinification with maceration.