Monferrato Red Experience

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - goat cheese
• Cheese - mature and hard
• Cheese - mild and soft
• Lamb
• Pasta / Pizza
• Pork
• Veal

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Limestone

Terroir:

The grapes come from vineyards planted between 1934 and 1985, in San Marzano Oliveto Cru “Leiso” at an altitude of 200 m. The hillside, a 5-10% slope, has a South-East by East exposure. The soil is rich in clay and markedly alkaline, poor in organic substances with abundant tuff flakes.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

New oak (20%) 18 months, Old oak (80%) 18 months

Traditional vinification in steel vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 300, 2,000 or 3,400 litres each, about 50% small barrels and 50% large barrels, both french oak. A second racking is performed between July and August, based upon the wine's evolution, while the third takes place in late September: In the final stage, all the wine is left to age in large oak casks exclusively. Total oak ageing takes 17/18 months.

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - mature and hard
• Game
• Lamb
• Mushrooms
• Pork
• Veal

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

The grapes come from the following vineyards: “Veraldi” vineyard on the Castellero hill (Canelli), planted in 1998 at an altitude of 200 m. The hillside is a 5-10% slope, facing South. The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant tuff flakes. The grapes obtained from this vineyard - Nebbiolo, Cabernet Sauvignon and Merlot. - “Buschet” vineyard in Pratorotondo (Canelli), planted in 1998 at an altitude of 170 m a.s.l. on a 10% slope facing North-West. The soil is alkaline, poor in organic substances, draining and rich in tuff flakes. - Other vineyards planted with Barbera and Albarossa. The proportion of grapes from the various cultivars can vary every year, depending on the chemical properties of the grapes, in an effort to keep the sensorial and qualitative characteristics of the product constant.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Old oak (100%) 12 months

Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 300 or 2,000 litres each. A second racking is performed between November and February, based upon the wine's evolution, while the third takes place in late July, the following year. Cabernet Sauvignon Barbera and Merlot are mostly aged in small barrels, whereas all the rest is stored in large casks.

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - mature and hard
• Fish - fat
• Game
• Lamb
• Pork
• Veal

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Limestone

Terroir:

The grapes Albarossa 100% come from our estate vineyards at an altitude of 250 m a.s.l.. The hillside, a 10% slope, has a North-East exposure. The soil is markedly alkaline, poor in organic substances. The site is characterized by a strong temperature range, while the surrounding skyline ensures long exposure to sunlight, causing early ripening. The vine planted is Albarossa, a variety obtained in 1938 by crossing Chatus (also known as Nebbiolo di Dronero) and Barbera.

Skörd:

Picked by hand

Jäsning:

N/A

Lagring:

N/A

Traditional vinification in steel and oak vats is immediately followed by the storage of the product in oak casks having a capacity of 2,050 liters each, for a 14 months period