Diego Conterno (Organic)
To Diego Conterno, wine is passion, interpretation, and art. Wine reflects the identity of a terroir: in this case, the Langhe of Monforte d’Alba. Conterno has been considering the vineyards, the grapes, and the wine from this point of view for over thirty years.
In 1982, he started a successful enterprise with his cousins Claudio and Guido Fantino, which lasted until 2000. With the start of the new century, Diego felt ready to face new challenges. As a result, he founded his own winery under his name, a name which embodies all the experience of a man who knows his land and people intimately, and whose passion for viticulture has only grown over the years.
Diego Conterno built his winery on a hill surrounded by vineyards, as a clear sign of the relation between the grapes and the wine. His work philosophy is plain: when you taste a wine, you have to experience the characteristics of the terroir; this is created in the vineyards and finds expression in the grapes. Each wine has its own history and soul, and tells us about a part of the Langhe region of Monforte d’Alba.
The wines by Diego Conterno are all organic and represent life: from Dolcetto to Barolo, through Barbera and Nebbiolo d’Alba, the stages of our lives are written in the characteristics of each single wine.
Total Vineyard Area: 7.5 ha
Average Annual Production: 50,000 bottles
The Vines: The Nebbiolo vines for Barolo are located in Monforte d’Alba, with western and south-western exposure, on a hill ranging from 300 to 450 m a.s.l.
The Soil: Clay is the main element. Presence of calcareous marls.
Training System: Simple Guyot
Average Production: 45 hl per hectare
Alcohol Content: 15 %
Total Acidity: 5.4 g/l
Total Extract: 28.8 g/l
Residual Sugar: 2.5 g/l
Tasting Notes: “This wine is perfumed, with an almost romantic nose of aniseed, nutmeg, flowers and red berries. It has a big, ripe and densely textured palate with enticing fruit. There is impressive length with a spicy liquorice finish.”-Decanter
Reviews: 2005 Barolo-15.5pts (Above Average), Jancis Robinson
Barolo D.O.C.G. Le Coste
Overview: This is the flagship wine of the estate, with grapes that Diego Conterno obtained from Cru Le Coste of Monforte d’Alba. The vineyards face to the south and the grapes give the Barolo Nebbiolo vital tannins, structure, and significant body. The long fermentation and maceration process lasts up to 25 days, with the subsequent aging in oak barrels taking place for about 30 months. This gradual process allows the Barolo to balance the tannins, making it an ideal wine for cellaring.
Grape Varietal: Nebbiolo from Barolo site in the town of Monforte d’Alba, with southern exposure at about 400 m s.l.m. on the hill known as “Le Coste.”
Soil: Clay and calcareous marl
Cultivation System: Guyot
Annual Production: 45 hectoliters per hectare
Alcohol Content: 15%
Total Acidity: 5.1 g/l
Total Extract: 29.0 g/l
Residual Sugar: 2.2 g/l
Tasting Notes: “Fresh red cherry and raspberry, then a little astringent with still-youthful chewy tannins…Likely a slow bloomer, but ought to develop splendidly.”-95pts, Decanter
Nebbiolo d'Alba D.O.C. Baluma
Overview: This wine is produced from the vineyards located on the hill of Monguglielmo, in a plot with south-west exposure, at a height of about 500 m s.l.m. The Nebbiolo d’ Alba expresses characteristics indicitave of the freshness of the grape, thanks to the short fermentation of five days, and the six month aging period in 500-liter barrels.
Grape Varietals: Nebbiolo d’Alba, from the town of Monforte d’Alba, with southwest exposure at approximately 500 m s.l.m. on the hill “Bricco Monguglielmo.”
Soil: The main elements are clay and limestone marl
Cultivation System: Guyot
Annual Production: 55 hl/ha
Alcohol Content: 14.5 %
Total Acidity: 6.0 g/l
Total Extract: 27.1 g/l
Residual Sugar: 1.0 g/l
Tasting Notes: Ruby red in color, with a floral and fruity bouquet marked by notes of violet, strawberry, and cherry. On the palate, it expresses fully ripe fruit and a good balance of tannins.
Barbera d’Alba D.O.C. Ferrione
Overview: This wine is made from grapes grown in a plot adjacent to the winery in Monforte d’Alba, which is located to the south-west, about 500m s.l.m. The “Ferrione” fully preserves the characteristics of the Barbera grapes. The wine is aged for 10 months in 500 liter oak barrels so that the acidity and flavor of the classic Barbera can combine to create a fantastic, well-balanced wine.
Grape Varietal: Barbera d’Alba is present in Monforte d’Alba, facing south-west, about 500 meters above sea level on the side of the hill called “Ferrione”, where this winery lies.
Soil: The main elements are clay and limestone marl
Training System: Guyot pruning
Average Production: 55hl/ha
Alcohol Content: 14%
Total Acidity: 27.3 g/l
Residual Sugar: 1.6 g/l
Dolcetto d'Alba D.O.C.
Overview: This wine comes from the vineyards of Monforte d’Alba. The plot has a south-southwest exposure, and the carefully selected grapes give the Dolcetto d’Alba a fresh taste and good structure. It is a wine that is best when consumed young, however, its rich aromas are maintained with age which allows this Dolcetto to be appreciated even 2 years after bottling.
Grape Varietal: Dolcetto d’Alba from the town of Monforte d’Alba, with southern exposure at about 550 m s.l.m.
Soil: Clay, calcareous marl, and tufa
Cultivation System: Guyot
Annual Production: 50 hl/ha
Alcohol Content: 13%
Total Acidity: 5.1 g/l
Total Extract: 24.0 g/l
Residual Sugar: 1.9 g/l
Tasting Notes: Ruby red with violet hues; the nose is vinous, intense.
Food Pairings: Appetizers, meats, cheeses, carpaccio, stuffed peppers, stuffed agnolotti pasta, rolls, stew
Overview: Wine made from Ginestra Cru. Deep garnet in color with an elegant bouquet enhanced with persistant fruity, spicy, balsamic, and mineral notes. Full bodied and charismatic on the palate.
Grape Varietal: 100% Nebbiolo
Exposure: The vineyard Ginestra is to the south in Monforte d’Alba, and is situated on a hill between 300 and 350 meters s.l.m.
Soil: Limestone tending to clay
Vinification: Maceration for 20-30 days in stainless steel tanks, aging in 500 liter barrels for 24-30 months.
Tasting Notes: “This wine is perfumed, with an almost romantic nose of aniseed, nutmeg, flowers and red berries. It has a big, ripe and densely textured palate with enticing fruit. There is impressive length with a spicy liquorice finish.” -94pts, Decanter
2012 Reviews: “Light brick red. Fine dried-cherry aroma and a hint of coffee but also some orange peel. Really elegant on the palate, fine, soft tannins, spicy aftertaste. Mid weight but refined and fresh and a lovely whole.”-17.5pts (Superior), Jancis Robinson
18pts (A Cut Above Superior)-Jancis Robinson
“Attractive aromas of perfumed berry, baking spices, pipe tobacco and a whiff of balsam float out of the glass. The structured palate delivers juicy black cherry, cinnamon, clove, white pepper and herbs alongside assertive but ripe tannins. Drink 2019–2026.”-92pts, Wine Enthusiast
16.5pts (Distinguished+)-Jancis Robinson
“This wine is perfumed, with an almost romantic nose of aniseed, nutmeg, flowers and red berries. It has a big, ripe and densely textured palate with enticing fruit. There is impressive length with a spicy liquorice finish.” –94pts, Decanter
Langhe Bianco Nascetta
Overview: Nascetta is the only real indigenous white grape vine from Langhe! Bright and brilliant, Nascetta has a very personal nature: the scents of white flowers and citrus and fruity aromas signal a wine with good structure and great freshness of flavor with a slightly bitter finish. Ideal for immediate consumption with fish or white meat, but also has excellent cellaring potential. Its longevity allows long aging in the bottle with interesting evolutions in flavor.
Grape Varietal: 100% Nascetta
Exposure: West of the town of Monforte d’Alba, on a hill about 400 meters above sea level
Soil: Medium texture clay with tuff and limestone marl
Harvest: Manual, with selection in the vineyard at the end of September to the beginning of October
Aging: 6 months in steel barrels
Tasting Notes: This wine fully expresses the characteristics of its indigenous landscape. The color is a brilliant bright yellow. The savory and minerally flavors on the palate are accompanied by a fine and elegant fragrance.
Langhe Rosso Monguglielmo
Overview: This wine is obtained from the area between Nebbiolo and Barbera on the hill “Bricco Monguglielmo” of Monforte d’Alba. This hill where the cellar Diego Conterno was born between is what allows this wine to be designated Langhe DOC. The plots face to the south/southwestat about 500 m s.l.m. The separate vinification of Nebbiolo, Barbera, and the rest ensures a wine with good structure, and a balanced taste thanks to the tannins of the nebbiolo and acidity of the barbera. The two years of aging in 500-liter casks make the Monguglielmo an ideal wine to drink even after a few years.
Grape Varietals: Nebbiolo d’Alba, Barbera d’Alba, with the remaining portion composed of a blend of varietals from the town of Monforte d’Alba; the vines are exposed to the south, and are approximately 500 m s.l.m. on the hill “Bricco Monguglielmo.”
Soil: Clay mixed with tuff and calcareous marl
Cultivation System: Guyot
Annual Production: 45 hl/ha
Alcohol Content: 14.5 %
Total Acidity: 5.9 g/l
Total Extract: 29.8 g/l
Residual Sugar: 2.7 g/l
Tasting Notes: Intense ruby red color; complex bouquet, elegant, warm, and pleasant. On the palate, it is harmonious with great structure.
The Ghiomo estate, first established in the early 1800’s, takes its name from a tool used to construct the wooden wine barrels. The estate is situated in Guarene which lies between Langa and Roero, just 2 kilometers from Alba, home to many world famous wines and white truffles. The vineyards are very similar in characteristics and altitude to those of La Morra, in the heart of Barolo. The soils are rich in grey marl, clay, and a little sand, leading to wines that express great texture and character. It is the choice of the estate to only cultivate native vines such as Nebbiolo, Barbera, and Arneis. Ghiomo takes particular pride in the fact that their wine is so deep-rooted in their long-standing country traditions.
Strictly traditional growing methods are followed in the vineyard. Though they do not like to be defined as biodynamic, organic, or conventional growers, for several years now the Regional Crop Farming Project 2078/92 (designed to reduce the use of chemical fertilizers and pesticides) has been followed by Ghiomo to guarantee that the grapes and the wines themselves are as natural and expressive of the terroir as possible.
Arneis di Langhe Inprimis
Location: This wine is produced from the meticulous selection of grapes from the vineyard “Fusòt”, which faces south-east and grows on a marly soil.
The Vines: The vineyard is cultivated according to the classical Guyot method, with short trimming. The fruit is thinned out by 30-40%, allowing the vines to produce about 1.8 kg of fruit per vine.
Vinification: The grapes are harvested when the ideal balance between acidity and sugar is reached, and are afterwards stored in cold temperatures for approx 20 days in order to increase the aromatic precursors which develop later on when pressing and steeping the skin. The fermentation is conducted under a controlled temperature.
Aging: The wine rests in steel tanks until bottling. A prolonged “battonage” of the fine dregs takes place before bottling.
Tasting Notes: Intense straw color with pale green reflections. A rich, fresh, complex, fruity, and seductive bouquet with delicate floral hints (yellow flowers), a tomato leaf note, and juicy aromas of peach and melon. The palate is pleasantly dry with a tasty, long-lasting aftertaste.
Food Pairings: Excellent aperitif, also ideal with fresh and saltwater fish, shellfish, fresh hors d’ouvres, and marinaded vegetables and meats.
Storage & Serving: To be served fresh. Decant at least 30 minutes before serving. Thanks to its particular wine-making process, it is a wine suitable for bottle aging in a dark and cool place.
Arneis Langhe Fussòt
Location: From 2 different vineyards: “Fusòt” and “Gheja”, which face south and grow on a marly soil.
Viticulture: Both vineyards are cultivated according to the classical Guyot method, with short trimming. By thinning out the fruit by 15-20% should produce about 2 kg of fruit from each vine.
Vinification: The grapes are harvested when the ideal balance between acidity and sugar is reached. The pressing follows, dividing skin from must.
Aging: The wine rests in steel tanks until bottling, which happens in the first months of spring.
Tasting Notes: Intense straw color with pale green reflexes. A delicate, complex and seducing bouquet with floral hints (broom and camomile), a fresh, fruity flavor of peach or pineapple. The taste is pleasantly dry with a lightly sweet hint, which gives a fresh and long lasting aftertaste.
Food Pairings: Excellent with river fish and shellfish. It’s at its best served with marinade meats and fish.
Serving Suggestion: Allow to decant at least 30 minutes before serving.
Cellaring: It is possible to age this wine for up to 2 years.
Nebbiolo di Langhe Vigna Grande
Location: This wine is produced from 3 different vineyards in Guarene: Vigna Granda, Vigna Bursa, and San Lusè.
The Vines: The vineyards are cultivated according to the classical Guyot method, with medium-short trimming. The fruit is thinned out by 20-25%, allowing the vines to produce about 1.8 kg of fruit per vine.
Vinification: The grapes are harvested when completely mature and put into small-perforated containers which hold up to 20 kg. When needed, the fruit is selected by inspecting each bunch individually in order to collect the very best. Within a few hours after the grapes have been harvested, they are transported to the winery and the pressing follows. The fermentation is conducted under a controlled temperature of 28° C following frequent and delicate pumping over. The steeping on the dregs of pressed grapes is medium long (about 200 hours). The new wine is put into stainless steel vats, where new malolactic fermentation spontaneously follows.
Aging: The Langhe Nebbiolo rests for 12 months in oak casks, and then in steel tanks. Afterwards follows a 2-month bottle-aging.
Tasting Notes: Intense, brilliant ruby red color with a floral and fruity bouquet, fresh and delicate. On the palate, it reveals an elegant, tasty, rich, tannic, and persistent taste with a slightly bitter aftertaste.
Food Pairings: Ideal with hors d’oeuvres or light main courses with white meat. Excellent with delicate cheeses.
Storage & Serving: The bottle should be stored in a horizontal position and it is recommended to decant at least 2 hours before serving. The ideal serving temperature is 18° C. This wine has good cellaring potential.
Nebbiolo d'Alba Sansteu
Location: This wine is produced from the vineyards of Sansteu and Fusot, which face south-east and grow on marly soils.
The Vines: The vineyards are cultivated according to the classical Guyot method, with short trimming. The fruit is thinned out by 25-30%, depending on the age, allowing the vines to produce about 1.5 kg of fruit per vine.
Vinification: The grapes are harvested when already slightly overripe and put into small-perforated containers, each containing up to 20 kg. When needed, the fruit is selected by inspecting each bunch individually. Within a few hours after the grapes have been harvested, they are transported to the winery, followed by pressing, and a light, carbonic cold steeping. The fermentation is conducted under a controlled temperature of approx 30°C following frequent and delicate pumping over. The steeping on the dregs of pressed grapes is long (about 300 hours). The new wine is kept in stainless steel tanks under a controlled temperature for the final alcoholic fermentation and the spontaneous malolactic fermentation.
Aging: The Nebbiolo d’Alba rests for 12 months in oak casks and then a further 6 months in the bottle in order to blend the great structure of this wine.
Tasting Notes: Intense, ruby red color with a fruity, fresh, and vinous bouquet. Full-bodied and well-structured. Blended with a slight hint of oak. Very intense, round, and persuasive aftertaste.
Food Pairings: To be served with flavorsome main courses, game, and aged cheeses.
Storage & Serving: The bottle should be stored in a horizontal position and it is recommended to decant at least 3 hours before serving. The ideal serving temperature is 18-20°C. This wine has excellent cellaring potential and it is suitable for long bottle aging.
Barbera d'Alba Ruit Hora
Location: This wine is produced from a selection of Barbera and Nebbiolo grapes from vines that have only the very best exposure to the sun.
The Vines: The vineyards are cultivated according to the classic Guyot method, with short trimming. The production is 1 bunch of fruit to each vine.
Vinification: The grapes are harvested when already slightly overripe and put into small-perforated containers, each holding up to 10 kg. When needed, the fruit is selected by inspecting each bunch individually. Within a few hours after the grapes have been harvested, they are transported to the winery and put into a proper room for 24 hours, where they slowly begin to dry out. After that, the grapes are separated from the stalks and pressed. The fermentation is conducted under a controlled temperature of approx 34°C following frequent and delicate pumping over in addition to manual punching down. The steeping on the dregs of pressed grapes is long (about 250 hours). The new wine is put into oak barriques, where the spontaneous malolactic fermentation follows.
Aging: The Ruit Hora rests in oak for 14 month at first, followed by 3 months in steel tanks and 6 months in the bottle.
Tasting Notes: Dark red color with purple reflections, and a bouquet of red fruit. Marked but well-balanced hints of oak. On the palate, it reveals a rare strength. It is full-bodied with great tannic structure. Mellow and extremely long aftertaste. This is a wine for meditation with excellent cellaring potential.
Food Pairings: Ideal served with red meat, game, and aged or spicy cheeses.
La Gironda di Galandrino – Asti
The family history of Susanna Galandrino, winemaker at La Gironda, is inextricably linked to wine, to vines, and to the hills, where her grandparents toiled for all their lives, followed by her father in his youth.
In the year 2000, Susanna and her husband decided to go back to their roots and now she and her husband work full-time, cultivating their vineyards and producing their own wine.
Great care was taken in the choice of the vineyards, as location is an essential factor for the production of superior wines. La Gironda lies in the very heart of Monferrato, at the center of the most important and prestigious wine-making area in the Asti district, at an altitude of about 200-400 meters above sea level where the soil, the vines, the climate, the culture, and the tradition come together to express the “terroir,” one of the most important in the region of Piedmont. Nizza is the name of the town where the estate is situated, and it is now also the name of the new appellation Nizza DOCG-the area of excellence for the Barbera d’Asti (the Nizza production area is strictly limited, from the cultivation and oenological viewpoint). They also produce Moscato d’Asti DOCG, Brachetto d’Acqui DOCG, Piemonte DOC Sauvignon, and Monferrato DOC.
Even though La Gironda is a relatively new winery, the Azienda Agricola La Gironda has already won a whole array of awards and their wines are on all the most important Italian wine guides, as well as being appreciated on the international stage.
The winemakers cultivate and tend the 7 hectares of vines with maximum respect for the environment. They use only traditional techniques in the winery, with minimum technology, and the vines are only treated with product based on copper or sulfur, with no use of herbicides to clear the ground beneath the vines. For this and other systems that are in place, the winery has obtained the ISO14001 Certificate. This commitment on the part of the estate reflects its drive towards product excellence and environmental sustainability.
The aim of the winemakers is to produce the best wine they can in the simplest, most natural way possible so that it is the true expression of where they live and work: Nizza, the heart of Piedmont!
Barbera d’Asti La Lippa
Vinification: De-stemming and gentle pressing of grapes. Fermentation in stainless-steel, temperature-controlled vats at a temperature of 28-30ºC. The wine is drawn off after 7 days and the first decanting occurs 10 days afterwards. After the second decanting, this wine is stored in stainless-steel vats, where the malolactic fermentation takes place.
Tasting Notes: Ruby-red color with slight violet hues. An intense, characteristically fruity bouquet. Dry on the palate, tasty, harmonious, and easy to drink.
Food Pairings: It goes well with soup, pasta, and risotto, as well as with tasty pizzas.
Vinification: Soft pressing of grapes. The skins remain in contact for 48 hours. The must is decanted and conserved at a low temperature. Re-fermentation in “autoclave” at a controlled temperature, until it has reached 6% alcohol by volume. Sterile bottling through filtration.
Tasting Notes: It has a very charming pale red color with soft violet hues. Typical aromatic Brachetto grape bouquet, light musky scent with hints of rose. Its taste is sweet, sapid, recalling the fruity character of the fragrance, with good structure and a long lasting finish.
Food Pairings: Suitable with all desserts, especially with fruit tarts, wild berries, syrupy fruit, and cookies (above all “amaretti” typical cookies of Piedmont)
Serving Temperature: 10ºC
Barbera d’Asti La Gena
Vinification: De-stalking and soft pressing of grapes. Fermentation in stainless-steel, temperature-controlled vats at a temperature of 28-30ºC. The wine is drawn off after 7 days and the first decanting occurs 10 days afterwards. After the second decanting, this wine is stored in stainless-steel vats, where the malolactic fermentation takes place.
Tasting Notes: Deep ruby-red color with violet reflections. Intense, characteristically fruity bouquet. Warm in the mouth, full-bodied, well-balanced, with a good structure and a long lasting finish.
Food Pairings: Perfect for red meat dishes, roasts, braised meats, wild fowl and game. It goes well with full-fat and ripe cheeses.
Vinification: Soft pressing of grapes, skins off. The must is decanted and conserved at a low temperature. Re-fermentation in “autoclave” at a controlled temperature until 5.5% alcohol by volume is attained. Sterile bottling through filtration.
Tasting Notes: Straw-yellow color. Typically aromatic. Moscato grape bouquet, intense with hints of flowers. Its taste is sweet, sapid, aromatic with light trace of (salvia). Rich with good structure and a long lasting finish.
Food Pairings: It goes with all desserts, especially with hazel-nut cake and zabaione cream. It can be drunk also in the afternoon especially during the warmer seasons.
Serving Temperature: 8ºC
Piemonte DOC Sauvignon Blanc L’Aquilone
Grape Varietal: 100% Sauvignon Blanc
Yield: 6 tonnes per hectare
Harvest: For Sauvignon Blanc, it is vital to have an optimal maturation not just from a technical standpoint but also from an aromatic aspect. The delicacy of the perfumes and finding the right balance is easily compromised if the grapes are picked prematurely or harvested too late. Thus, each vine is cured very carefully, creating an optimal result with great structure and persistence.
Vinification: Crushing, destemming, and soft pressing, fermentation at controlled temperature.
Tasting Notes: The color is a pale straw yellow, clean and luminous. Its bouquet has scents of white flowers as well as typical aromas of Sauvignon Blanc, including that of the boxwood tree, and notes of exotic fruits, especially pineapple and lychee fruit. On the palate, it is fresh, mineral, and savory. The location of the vines on the high hills with a light limestone soil make this Sauvignon particularly special and enjoyable.
Food Pairings: Perfect for something as simple as a savory or salty appetizer, or excellent with fish. It also pairs perfectly with any pasta dish with a lighter sauce such as that with vegetables or white meat.
Barbera D’Asti Superiore Nizza DOCG Le Nicchie
The Appelation: Nizza is a denomination that represents a zone of particular quality of Barbera d’Asti Superiore, that can be produced only in 18 communes (NIZZA monferrato and 17 villages all around) among the 169 where Barbera d’Asti can be produced. The production surface area is limited, from the cultivation and oenological viewpoint (the location of this land must be on a hillside facing SSW-SSE, the grape yield is 7 tonnes/hectare – while for Barolo wine, it is 8 tonnes/hectare-minimum aging of 18 months starting from January following the harvest, at least 6 months in wooden casks). From vintage 2014, this appellation of special quality will be called “Nizza DOCG.”
Grape Varietal: 100% Barbera of the “sottozona” Nizza
Yield: 7 tonnes per hectare
Vinification: Destalking and soft pressing of grapes. Fermentation in stainless-steel, temperature-controlled vats at a temperature of 28 °C. The wine is drawn off after 7 days and the first decanting occurs 10 days afterwards. After the second decanting, the wine is stored in stainless-steel vats, where the malolactic fermentation takes place. When the malolactic fermentation is terminated, the wine is left to refine in French-oak casks (225-500L) after which it is bottled. Following the bottling, the wine is left to mature in the cellars for 6 to 12 months.
Tasting Notes: Ruby-red color with purple hues. A suitably intense bouquet of red berries and syrupy fruit with traces of tobacco and cacao. Warm in the mouth, full-bodied, light tannins, a good structure, and long lasting.
Food Pairings: Rich and succulent first courses, main courses of red meat roasts, boiled meat, braised meat, wild fowl and game. It goes well with savory, full-fat, and ripe cheese. And, of course, this wine is perfect just for the pleasure of drinking a glass of good wine!
2012 Nizza Reviews: “Glyceral, velvety, opulent style with a high alcohol level contributing in smoothness and sweetness but lovely balance avoids making this beauty seem hot.”-90pts, Decanter
For a long time, Socré exclusively sold their grapes to local farmers who made wine for their own enjoyment, as well as to neighboring wineries. Since 1999, they have ramped up their wine production exponentially and brought the winery into the 21st century.
This small estate owns vineyards in Roncaglie, one of the Grand Crus of Barbaresco D.O.C.G. area. The vines (with ages ranging from 10 to 50 years) are planted with a density ranging from 4,500 vines per ha up to 6,000 vines per ha.
Owners: Marco, Giulio, and Lorenzo Piacentino
Winemaker: Fabrizio Torchio
Production Area: 7.5 hectares of vineyards in Barbaresco, Piedmont – Roncaglie
Overview: Socré’s flagship wine
Grape Varietals: 100% Nebbiolo
Exposition: South, Southwest
Altitude: 240-280m a.s.l.
Soil: Clayey with limestone
Training System: Guyot – 5000 vines/ha
Plantation Year: 1966, 2000
Yield: 1.4 kg/vine; 50 hl/ha
Fermentation: Done in 25 hl vats of French oak and 30 hl stainless steel vats at a controlled temperature of 29°C
Maceration: Lasts 14 days with pumping over and pigeages
Aging: 18 months in French oak used barriques (2nd and 3rd passage) + 6 months in concrete vats
Bottle Aging: At least 6 months
Residual Sugar: < 1 g/l
Annual Production: 35,000 bottles
“Socrè’s 2015 Barbaresco is a big, potent wine. Wild cherry, tobacco, dried flowers, and mint are all nicely delineated. Some of the initial intensity tapers off, which in turn gives the wine a good bit of approachability. This is a solid effort in its peer group.”-90pts, Vinous
91pts, Wine Enthusiast
2013 Reviews: “Socré’s 2013 Barbaresco is a terrific example of the vintage at its best. The aromatics alone are enticing. Sweet dark cherry, plum, sage, lavender, rose petal mint and licorice give the 2013 a dark, mysterious quality that is hard to fully describe. Deep and yet also weightless as only Nebbiolo can be, the 2013 hits all the right notes. This is a vivid and impeccable Barbaresco from Socré.”-92pts, Vinous
Grape Variety: 100% Nebbiolo
Aging: 12-15 months in French oak barrels (225 liters) of which one-third is new, and 12 months in large oak casks (20 hl). Refinement continues in the bottle for at least other 12 months before sale.
Tasting Notes: The color is a deep, garnet red. Elegant bouquet of violets with accompanying balsamic, mint, and cherry jam notes. The palate is soft and smooth with dense and silky tannins. This is the perfect wine for special occasions.
Alcohol: Between 14.0 and 14.5% vol.
Dry Extract: Higher than 30 g/liter
Cellaring: Great potential for aging (at least 20 years)
Serving Suggestion: Best consumed at 18-19°C in large crystal glasses. Recommended pairings are roast red meat and wild game.
2014 Reviews: 90pts, Wine Enthusiast
2011 Reviews: “The 2011 Barbaresco Roncaglie is darker and more powerful than the estate’s straight Barbaresco. A powerful, structured wine, the 2011 opens up with hints of savory herbs, smoke, tobacco and menthol, all of which add nuance to the direct, expressive fruit.”-92pts, Vinous
Cisterna d'Asti De Scapin
Overview: Croatina, widespread in the relatively far region of Oltrepò Pavese, is a grape variety that is little cultivated in Piedmont; its presence is largely restricted to Tortona, High Piedmont, and in the district of Cisterna d’Asti (between Monferrato and Roero, and on the border of the province of Asti and Cuneo). Traditional wine of Cisterna d’Asti has an intense purplish red color, and has a characteristic astringent aftertaste. De Scapin is produced as a still wine, although the specification allows for the possibility of a lively sparkling version, with 100% of the Croatina grapes coming from the municipality of Cisterna d’Asti, in Varija Bellegardo.
Name: “De Scapin” references the surname of the owners’ mother, Rosella. She was born in Cisterna d’Asti and contributed greatly in the creation of the DOC specification of the wine. Her surname is actually Scapino, but in the day-to-day use in Cisterna, where Piemontese dialect is often used, her surname becomes De Scapin (meaning “of the Scapino family”).
Production Area: Cisterna d’Asti – Monferrato – Piemonte
Grape Variety: 100% Croatina
Exposition: South, southeast
Altitude: 250-270 meters above sea level
Soil: Sandy clay with limestone
Training System: Guyot
Plant Density: 5,000 vines/ha
First Planting: 2001
Average Yield: 1.2 kg/vine; 42 hl/ha
Fermentation: In 30 hl stainless steel vats at a controlled temperature (within 30 degrees). Maceration lasts 15 days with pumping over and pigeages.
Aging: 18 months in used French oak barriques (2nd passage + more) plus 12 months in stainless steel vats. Bottle aged for 12 months at least.
Tasting Notes: Purplish red in color, almost impenetrable. Fruity with vegetable notes. Soft texture and deep, sustained body with evident tannins. This is a wine of great class and immediate pleasure.
Food Pairings: Pairs well with rich dishes (cheeses, meats) that are enhanced by the tannins of the wine.
Residual Sugar: < 1 g/l
Alcohol: Usually between 13,5 e 14,5% /vol.
Dry Extract: Higher than 30 g/l