Barbaresco Docg
Barbaresco Docg “Ancò”
Langhe doc
syrah
Langhe Nebbiolo
Dolcetto d’Alba
Barbera d’Alba
“Galé”
My Wines
Only my grapes, manual harvest and respect for tradition.
Barbaresco Docg
100% nebbiolo
Guyot pruning
Yield 6500 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 20-25 days at a controlled temperature.
At racking the wine is decanted in t0nneaux where it is aged for 20-22 months. (25% new wood).
Barbaresco Docg
100% nebbiolo clone 71
from the high part of the vineyard
Guyot pruning
Yield 4000 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 20-25 days at a controlled temperature.
At racking the wine is decanted in tonneaux where it is aged for 26 months.
Langhe Rosso doc Syrah
80% Syrah – 20% Barbera
100% Syrah from 2018 vintage
Guyot pruning
Yield 5500 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 20-25 days at a maximum temperature of 28°C.
At racking the wine is decanted in oak barrels where it is aged for 10-12 months. (40% new wood).
Langhe Nebbiolo
100% nebbiolo
Calcareous-clay soil
Guyot pruning
Yield: 7000 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 15-20 days at a controlled temperature.
After fermentation the wine is decanted in oak barrels where it is aged for 10-12 months. Before sale the wine rests, bottled, for six months.
Dolcetto D’Alba
100% Dolcetto
Calcareous-clay soil
Guyot pruning
Yield: 6000 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 6-8 days at a maximum temperature of 27°C.
Aging is in stainless steel tanks for 6-8 months and bottling in the spring after harvest.
Barbera D’alba “Galé”
100% Barbera
Calcareous-clay soil
Guyot pruning
Yield: 6000 kg/hectare
Plant density 4500 plant/hectare
Soft crushing and subsequent maceration on the skins for 12-15 days at a maximum temperature of 28°C.
At racking the wine is decanted in oak barrels where it is aged for 10-12 months. (25% new wood). Regular Battonage are carried out for the first six months of aging
