top of page
Alta Langa Riserva
Characteristics:
Intense yellow color with fine perlage. Complex, full-bodied and a delicate aroma. Rich and persistent with a well-balanced acidity.
Pairings:
Beef consommé, but also shellfish dishes, octopus or sea bass, fried artichokes, cardamom mousse.
Winemaking
Harvest in mid-August, grapes picked and brought to the cellar in crates for soft and progressive pressing.
The must is then fermented in barriques at a controlled temperature until the sugars are exhausted, then, after an initial coarse racking, left to refine on its fine lees.
In the following spring, the base wine is added with sugars and selected yeasts, then bottled.
Stored in a cool place away from light, the refermentation and the second fermentation will take place in these, then they can rest in contact with their yeasts for a minimum of 60 months.
After this period they are transferred to the pupitres for the traditional manual remuage to obtain the clarification of the sparkling wine and obtain the separation of the natural sediment on the cork of the bottles.
It will then be disgorged, filled with the same wine and corked again.
Intense yellow color with fine perlage. Complex, full-bodied and a delicate aroma. Rich and persistent with a well-balanced acidity.
Pairings:
Beef consommé, but also shellfish dishes, octopus or sea bass, fried artichokes, cardamom mousse.
Winemaking
Harvest in mid-August, grapes picked and brought to the cellar in crates for soft and progressive pressing.
The must is then fermented in barriques at a controlled temperature until the sugars are exhausted, then, after an initial coarse racking, left to refine on its fine lees.
In the following spring, the base wine is added with sugars and selected yeasts, then bottled.
Stored in a cool place away from light, the refermentation and the second fermentation will take place in these, then they can rest in contact with their yeasts for a minimum of 60 months.
After this period they are transferred to the pupitres for the traditional manual remuage to obtain the clarification of the sparkling wine and obtain the separation of the natural sediment on the cork of the bottles.
It will then be disgorged, filled with the same wine and corked again.
Alta Langa DOCG
Characteristics:
Not too deep yellow color and fine and persistent perlage. The aroma is fine, full-bodied but delicate. The freshness of the acidity pairs well with the aftertaste of bread crust.
Pairings:
Ideal for aperitifs and pairs well with all dishes.
Vinification:
Harvest around mid-August, grapes are picked and brought to the cellar in crates for soft and progressive pressing.
The must is then fermented in steel at a controlled temperature until the sugars are exhausted, then, after an initial coarse racking, it is left to refine on its fine lees.
In the following spring, the base wine is added with sugars and selected yeasts, then bottled.
Stored in a cool place away from light, the refermentation and the second fermentation will take place in these, then they can rest in contact with their yeasts for a minimum of 33 months.
After this period they are transferred to the pupitres for the traditional manual remuage to obtain the clarification of the sparkling wine and obtain the separation of the natural sediment on the cork of the bottles.
It will then be disgorged, filled with the same wine and corked again.
Not too deep yellow color and fine and persistent perlage. The aroma is fine, full-bodied but delicate. The freshness of the acidity pairs well with the aftertaste of bread crust.
Pairings:
Ideal for aperitifs and pairs well with all dishes.
Vinification:
Harvest around mid-August, grapes are picked and brought to the cellar in crates for soft and progressive pressing.
The must is then fermented in steel at a controlled temperature until the sugars are exhausted, then, after an initial coarse racking, it is left to refine on its fine lees.
In the following spring, the base wine is added with sugars and selected yeasts, then bottled.
Stored in a cool place away from light, the refermentation and the second fermentation will take place in these, then they can rest in contact with their yeasts for a minimum of 33 months.
After this period they are transferred to the pupitres for the traditional manual remuage to obtain the clarification of the sparkling wine and obtain the separation of the natural sediment on the cork of the bottles.
It will then be disgorged, filled with the same wine and corked again.
Tre Pupitres
Characteristics:
Straw yellow color, intense and very varied aromas typical of Timorasso such as hay and ripe pears, blended with the notes of the long aging on the yeasts. In the mouth it is pleasantly dry, mineral and rich
Pairings:
Excellent with appetizers, ideal with fish dishes, crustaceans and molluscs.
Winemaking:
Harvest in crates around mid-August, delicately pressed to extract only the free-run must then vinified at a controlled temperature.
Follows an initial refinement in steel on its fine lees until tirage, performed with the new moon of spring.
Then follows the refermentation in the bottle and the long refinement in stacks until disgorgement.
Straw yellow color, intense and very varied aromas typical of Timorasso such as hay and ripe pears, blended with the notes of the long aging on the yeasts. In the mouth it is pleasantly dry, mineral and rich
Pairings:
Excellent with appetizers, ideal with fish dishes, crustaceans and molluscs.
Winemaking:
Harvest in crates around mid-August, delicately pressed to extract only the free-run must then vinified at a controlled temperature.
Follows an initial refinement in steel on its fine lees until tirage, performed with the new moon of spring.
Then follows the refermentation in the bottle and the long refinement in stacks until disgorgement.
Lunatico
Characteristics:
Straw yellow color with golden reflections. Intense and persistent aroma with notes of sage, tomato leaves and hints of green apple. Savoury and soft to the taste with notes of peach, apple and exotic fruits.
Pairings:
Perfect with grilled scampi, sole, but also abalone, roast duck.
Vinification:
The grapes are harvested and collected in crates, followed by soft pressing and static clarification of the musts at low temperature. Fermentation in steel at a controlled temperature of 13-15°C until the sugars are finished. Decanting and refining on the fine lees in steel tanks.
Straw yellow color with golden reflections. Intense and persistent aroma with notes of sage, tomato leaves and hints of green apple. Savoury and soft to the taste with notes of peach, apple and exotic fruits.
Pairings:
Perfect with grilled scampi, sole, but also abalone, roast duck.
Vinification:
The grapes are harvested and collected in crates, followed by soft pressing and static clarification of the musts at low temperature. Fermentation in steel at a controlled temperature of 13-15°C until the sugars are finished. Decanting and refining on the fine lees in steel tanks.
Historical
Characteristics:
Deep ruby red color with delicate orange highlights due to long aging. The aroma is intense, persistent with notes of vanilla and ripe red fruits and wood. In the mouth it is full-bodied and with a balanced acidity.
Pairings:
Stew, roast red meats, game and mature cheeses with polenta.
Vinification:
After an initial thinning of the grapes after veraison, the manual harvest in crates allows for further careful selection. In the cellar the grapes are separated and delicately pressed to allow a greater surface area of contact between the wine and the skins during alcoholic fermentation, which takes place in steel vats at a constant controlled temperature until the sugars are completely exhausted.
At the end of this first phase the wine is racked to eliminate the coarser lees and left to rest on its noble lees, which, thanks also to the constant storage temperature, help the malolactic "fermentation" to take place. It is refined in 25HL oak barrels and, in part, in second passage barriques.
It is further refined in the bottle before being released on the market.
Deep ruby red color with delicate orange highlights due to long aging. The aroma is intense, persistent with notes of vanilla and ripe red fruits and wood. In the mouth it is full-bodied and with a balanced acidity.
Pairings:
Stew, roast red meats, game and mature cheeses with polenta.
Vinification:
After an initial thinning of the grapes after veraison, the manual harvest in crates allows for further careful selection. In the cellar the grapes are separated and delicately pressed to allow a greater surface area of contact between the wine and the skins during alcoholic fermentation, which takes place in steel vats at a constant controlled temperature until the sugars are completely exhausted.
At the end of this first phase the wine is racked to eliminate the coarser lees and left to rest on its noble lees, which, thanks also to the constant storage temperature, help the malolactic "fermentation" to take place. It is refined in 25HL oak barrels and, in part, in second passage barriques.
It is further refined in the bottle before being released on the market.
Derthona
Characteristics:
Light yellow color with golden reflections. Full-bodied, with a long finish. Intense aroma of dried fruit, honey and walnuts. Very persistent aftertaste.
Pairings:
Excellent with fish dishes such as lobster, but also with grilled chicken with garlic sauce and pasta with white sauces.
Winemaking:
Hand-picked grapes, macerated at low temperature with soft pressing. Static clarification and slow fermentation at low temperatures.
At the end of the sugars, an initial removal of the most persistent lees follows while the rest remains on the fine lees for six months with regular batonage.
The wine is then bottled and refined for another six months before being released for sale.
Light yellow color with golden reflections. Full-bodied, with a long finish. Intense aroma of dried fruit, honey and walnuts. Very persistent aftertaste.
Pairings:
Excellent with fish dishes such as lobster, but also with grilled chicken with garlic sauce and pasta with white sauces.
Winemaking:
Hand-picked grapes, macerated at low temperature with soft pressing. Static clarification and slow fermentation at low temperatures.
At the end of the sugars, an initial removal of the most persistent lees follows while the rest remains on the fine lees for six months with regular batonage.
The wine is then bottled and refined for another six months before being released for sale.
La Prüma
Characteristics:
The color is ruby red with garnet reflections. The aroma is broad and fragrant, elegant and decisive with notes of violet, cherry and strawberry. The taste is full and harmonious with a fruity and persistent aftertaste.
Pairings:
Ideal as an aperitif, excellent with roast pork with apple sauce but also with BBQ sauce and pasta. Thanks to its acidity and freshness it also pairs well with fish-based dishes.
Vinification:
The grapes arrive in the cellar after being hand-picked in crates. The stalks are delicately separated and fermentation begins by wetting the skins to encourage the extraction of colors and aromas.
Alcoholic fermentation continues at low temperatures to preserve the aromas, followed by racking. At this point the wine remains at 20°C to encourage malolactic fermentation.
It remains in steel for refinement and batonage.
The color is ruby red with garnet reflections. The aroma is broad and fragrant, elegant and decisive with notes of violet, cherry and strawberry. The taste is full and harmonious with a fruity and persistent aftertaste.
Pairings:
Ideal as an aperitif, excellent with roast pork with apple sauce but also with BBQ sauce and pasta. Thanks to its acidity and freshness it also pairs well with fish-based dishes.
Vinification:
The grapes arrive in the cellar after being hand-picked in crates. The stalks are delicately separated and fermentation begins by wetting the skins to encourage the extraction of colors and aromas.
Alcoholic fermentation continues at low temperatures to preserve the aromas, followed by racking. At this point the wine remains at 20°C to encourage malolactic fermentation.
It remains in steel for refinement and batonage.
Piemonte DOC Moscato Passito
Tenuta Cascina Belefije, Canelli, Piedmont
VARIETY:
100% Moscato d’Asti
VINIFICATION:
drying on racks, white vinification with maceration
HARVEST:
mid-September
BOTTLES PRODUCED:
709
VARIETY:
100% Moscato d’Asti
VINIFICATION:
drying on racks, white vinification with maceration
HARVEST:
mid-September
BOTTLES PRODUCED:
709
bottom of page