BAR0LO MARENCA DOCG
VINEYARD
COMMUNE OF SERRALUNGA D’ALBA
VARIETY
NEBBIOLO 100%
YEAR OF PLANTING
1990
SURFACE
2 HA
SOIL
LIMESTONE AND CLAY
ALTITUDE
350 M. A.S.L.
EXPOSURE
SOUTH/SOUTH-WEST
YIELD
50-55 QT/HA
PRODUCTION IN BOTTLES
AROUND 9 THOUSAND
The wine-making process of Barolo Marenca takes place in horizontal fermentation tanks with temperature control for 12-15 days. The wine matures over 24 moths, partly in small wooden barrels and partly in large wooden barrels.
Intense garnet red color. The nose is fresh, with complex perfumes that range from wild berries to vanilla, chocolate and aromatic herbs. On the palate it is very vigorous, rich in extracts, with lively and pleasant tannins that are rounded through a skilful use of wood. A powerful, tantalizing wine with a great ageing potential.
GIALLO D'ARLES
VINEYARD
COMMUNE OF SERRALUNGA D’ALBA
VARIETY
NEBBIOLO 100%
YEAR OF PLANTING
1959 AND 1995
SURFACE
1 HA
SOIL
LIMESTONE AND CLAY
ALTITUDE
320 M. A.S.L.
EXPOSURE
SOUTH/SOUTH-WEST
YIELD
65-70 QT/HA
PRODUCTION IN BOTTLES
AROUND 6 THOUSAND
The wine-making process of Barolo Serralunga takes place in horizontal fermentation tanks with temperature control for 12-15 days. The wine ages in large 25-hl wooden barrels for 24 months.
Garnet red color with orange reflections. The nose reveals a classic Barolo, fresh and elegant in its notes of leather, hay, earth and spices. On the palate it is round, well balanced between acidity and tannins, very persistent.
LANGHE NEBBIOLO DOC
VINEYARD
COMMUNE OF SERRALUNGA D’ALBA
VARIETY
NEBBIOLO 100%
YEAR OF PLANTING
1999
SURFACE
1 HA
SOIL
LIMESTONE AND CLAY
ALTITUDE
310 M. A.S.L.
EXPOSURE
SOUTH/SOUTH-WEST
YIELD
60-65 QT/HA
PRODUCTION IN BOTTLES
AROUND 6 THOUSAND
The wine-making process of Langhe Nebbiolo takes place in horizontal fermentation tanks with temperature control for 10-15 days. The wine matures over 12 moths, partly in small wooden barrels (barrique and tonneau barrels) and partly in large wooden barrels.
Intense garnet red color. The nose is young, complex, with fruity and spicy notes and a light hint of leather. The taste is young, round, mouthfilling, with sweet, gentle and persistent tannins.
BARBERA d'ALBA DOC
VINEYARD
COMMUNE OF RODDINO
VARIETY
BARBERA 100%
YEAR OF PLANTING
2000
SURFACE
2 HA
SOIL
LIMESTONE AND CLAY
ALTITUDE
420 M. A.S.L.
EXPOSURE
SOUTH-WEST
YIELD
50-55 QT/HA
PRODUCTION IN BOTTLES
AROUND 8 THOUSAND
The wine-making process of Barbera d'Alba takes place in horizontal fermentation tanks with temperature control for 12-14 days. The wine matures over 12 moths, partly in small wooden barrels (barrique and tonneau barrels) and partly in large wooden barrels.
Intense ruby red color. The nose is young, complex, well balanced between spicy notes of oak and wild berries. The taste is mouthfilling, balanced and very persistent. It's a full-bodied wine.