Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Quila will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Piemonte/Colli Tornonesi
Classification:
DOC
Certification:
Organic
Grape:
Croatina (5%)
Vintage year:
2022
Color:
-
Aroma:
-
Taste:
-
Alcohol content:
13.5%
Sugar content:
0.8 g/l
Acidity:
5.58
pH-value:
3.54
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
18 - 20 °C
Food pairing:
Beef, Charcuterie, Cheese - mature and hard, Game, Lamb, Mushrooms, Pork, Spicy food
Ageing potential:
2 - 15 years
Food pairings by the winemaker
- Beef
- Charcuterie
- Cheese - mature and hard
- Game
- Lamb
- Mushrooms
- Pork
- Spicy food
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
The wine comes from 5 short rows of an old vineyard overgrafted in 2018 with Caruet (Moretto) in a try to save the variety from extinction. Unlike Mexico, where the variety gives the country's most prestigious wines, in Piedmont it has never before been vinified separately.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Old oak (100%) 24 months
Winemaker:
Bisso A.
Standard red vinification with maceration for a month, then aging in oak for 24 months
About Quila
Information provided directly by the winery.
Information
Quila is a small experimental project based in Neive (Barbaresco region), with vineyards spread across the Langhe and Roero, certified organic since 2023. A small portion of the grapes is purchased from other local winegrowers. The winery is a member of FIVI. The Langhe vineyards are certified "Sorì Eroici" (Heroes of the Hills) with slopes ranging from 39% to 51%. The Roero vineyard has an official State classification as a "historic and heroic vineyard", with slopes ranging from 62% to 69% and is worked totally manually. Most of the wines are experimental: Orange, Pét-Nat, amphora, "wet" carbonic maceration, and others. The Barbaresco, Roero Bianco, and Roero Rosso are more classic.