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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.

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barolo serralunga.jpg

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.

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barbera-alba.jpg

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.

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