Wines

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  • Barbaresco DOCG Ricü
    Barbaresco DOCG Ricü

    Good structure with strong, but gentle tannins. Warm and persistent ending.

    Appellation: Barbaresco D.O.C.G.
    Grape variety: 100% Nebbiolo
    Vineyards: Rio Sordo, Marcarini, Sorì Montaribaldi

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 28-32°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22°C;
    Ageing: 30 months in barrique.

    Food pairings
    Read meat, roasted meat and game

    Serving temperature
    18°C

  • Barbaresco DOCG Sorì Montaribaldi
    Barbaresco DOCG Sorì Montaribaldi

    Full, persistent. Wide structure with ripe tannins which make it round and give it an outstanding elegance.

    Appellation: Barbaresco D.O.C.G.
    Grape variety: 100% Nebbiolo
    Vineyards: Sorì Montaribaldi

    Vinification and ageing
    Fermentation: horizontal stainless steel thermo-conditioned vinificator, 28-32°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 24 months in barrique.

    Food pairings
    Red meat, roasted meat and savory aged cheese

    Serving temperature
    18°C

  • Barbaresco DOCG Palazzina
    Barbaresco DOCG Palazzina

    Full and persistent. Tannins are austere, but neither bitter nor setting your mouth on edge.

    Appellation: Barbaresco D.O.C.G.
    Grape variety: 100% Nebbiolo
    Vineyards: Palazzina

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 28-32°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 20 months in barrique.

    Food pairings
    Salami, red and white meat and cheese.

    Serving temperature
    18°C

  • Barolo DOCG Borzoni
    Barolo DOCG Borzoni

    Full and persistent. Tannins are austere, but neither bitter nor setting your mouth on edge.

    Appellation: Barolo D.O.C.G.
    Grape variety: 100% Nebbiolo
    Vineyards: Borzoni

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 28-32°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 24 months in barrique

    Food pairings
    Red meat, roasted meat and savory cheese

    Serving temperature
    18°C

  • Langhe DOC Nebbiolo Gambarin
    Langhe DOC Nebbiolo Gambarin

    Fruity with soft and delicate tannins.

    Appellation: Langhe D.O.C. Nebbiolo
    Grape variety: 100% Nebbiolo
    Vineyards: Gambarin

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 26-28°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 8 months in barriques and large wooden barrels -25/30 hl-.

    Food pairings
    Perfect to be enjoyed all over the meal.

    Serving temperature
    18°C

  • Barbera d’Alba DOC Dü Gir
    Barbera d’Alba DOC Dü Gir

    Full, well-balanced and mellow.

    Appellation: Barbera d’Alba D.O.C.
    Grape variety: 100% Barbera
    Vineyards: Dü Gir

    Vinification and ageing
    Fermentation: horizontal stainless steel thermo-conditioned vinificator, 28-30°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 18 months in barrique.

    Food pairings
    All kind of savory and rich dishes: grilled and roasted meat and aged cheese.

    Serving temperature
    18°C

  • Barbera d’Alba DOC Frere
    Barbera d’Alba DOC Frere

    Well-balanced and soft acidity. Long and persistent aftertaste.

    Appellation: Barbera d’Alba D.O.C.
    Grape variety: 100% Barbera
    Vineyards: Frere

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 27-29°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;

    Food pairings
    To be enjoyed all over the meal.

    Serving temperature
    18°C

  • Barbera d’Asti DOCG La Consolina
    Barbera d’Asti DOCG La Consolina

    Good structure, moderate acidity and soft tannins.

    Appellation: Barbera d’Asti D.O.C.G.
    Grape variety: 100% Barbera

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 27-29°C;
    Malo-lactic fermentation: fermentation: around 2 months, sur lies, 20-22° C.

    Food pairings
    To be enjoyed all over the meal.

    Serving temperature
    18°C

  • Dolcetto d’Alba DOC Vagnona
    Dolcetto d’Alba DOC Vagnona

    Good structure, moderate acidity with the typical almond ending.

    Appellation: Dolcetto d’Alba D.O.C.
    Grape variety: 100% Dolcetto
    Vineyards: Vagnona

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 26-28°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C.

    Food pairings
    Perfect to be paired with starters, pasta and white meat.

    Serving temperature
    18°C

  • Langhe DOC Nicülin
    Langhe DOC Nicülin

    Full, well balanced with developed tannins.

    Appellation: Langhe D.O.C.
    Grape variety: 100% Nebbiolo
    Vineyards: merlot, dolcetto e nebbiolo.

    Vinification and ageing
    Fermentation: separated, in stainless steel thermo-conditioned tanks, 26-29°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: around 3 months in large wooden barrels -25/30 hl-.

    Food pairings
    Red meat and medium-aged cheese

    Serving temperature
    18°C

  • Langhe DOC Trestelle
    Langhe DOC Trestelle

    Full, good structure with soft tannins. Pleasant and warm persistence.

    Appellation: Langhe D.O.C.
    Grape variety: dolcetto, barbera e nebbiolo.

    Vinification and ageing
    Fermentation: separated, in stainless steel thermo-conditioned tanks, 26-29°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: around 3 months in large wooden barrels -25/30 hl-.

    Food pairings
    To be enjoyed all over the meal.

    Serving temperature
    18°C

  • Langhe Chardonnay Doc Stissa d’le Favole
    Langhe Chardonnay Doc Stissa d’le Favole

    Fresh, outstandingly soft and persistent.

    Appellation: Langhe D.O.C. Chardonnay
    Grape variety: 100% Chardonnay

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 13-18°C;
    Malo-lactic fermentation: around 2 months, sur lies, 20-22° C;
    Ageing: 6 months, 25% in barriques , 75% in stainless steel.

    Food pairings
    Aperitifs, starters and fish.

    Serving temperature
    14°C

  • Langhe DOC Chardonnay Sigiuja
    Langhe DOC Chardonnay Sigiuja

    Fresh, delicate and pleasantly persistent.

    Appellation: Langhe D.O.C. Chardonnay
    Grape variety: Chardonnay, Sauvignon Blanc

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 13-18°C;
    Refining: 7 months in stainless steel.

    Food pairings
    Aperitifs and starters

    Serving temperature
    14°C

  • Roero Arneis DOCG Capural
    Roero Arneis DOCG Capural

    Full, soft and persistent.

    Appellation: Roero Arneis D.O.C.G.
    Grape variety: Arneis

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 13-18°C;
    Refining: 7 months in stainless steel.

    Food pairings
    Aperitifs, starters and fish

    Serving temperature
    14°C

  • Langhe DOC Sigiuja
    Langhe DOC Sigiuja

    Fresh and outstandingly persistent.

    Appellation: Langhe D.O.C. Rosato
    Grape variety: Nebbiolo

    Vinification and ageing
    Fermentation: stainless steel thermo-conditioned tanks, 15-18°C.

    Food pairings
    Aperitifs, starters, pasta, light meat and fish.

    Serving temperature
    14°C

  • Moscato d’Asti DOCG Righeÿ
    Moscato d’Asti DOCG Righeÿ

    Sweet and fragrant. Its well-balanced acidity and carbon dioxide enhance the retronasal sensations.

    Appellation: Moscato d’Asti D.O.C.G.
    Grape variety: moscato bianco.

    Vinification and ageing
    Storage: limpid juice in stainless steel tanks 0°C;
    Fermentation: partial, in sealed tanks, Martinotti-Charmat method.

    Pression: 1.7 bar

    Food pairings
    Desserts

    Serving temperature
    12°C

  • Rosso Dolce Birbet
    Rosso Dolce Birbet

    Red wine, sweet and fragrant. Well-balanced acidity and pleasant carbon dioxide enhance the retronasal sensations.

    Appellation: M.P.F.
    Grape variety: brachetto

    Vinification and ageing
    Storage: limpid juice in stainless steel tanks 0°C;
    Fermentation: partial, in sealed tanks, Martinotti-Charmat method.

    Pression: 1.9 bar

    Food pairings
    Desserts

    Serving temperature
    12°C

  • BRUT Taliano Giuseppe
    BRUT Taliano Giuseppe

    White sparkling, dry and fresh. Good persistence.

    Appellation: Vino Spumante Brut
    Grape variety: Chardonnay, Pinot Nero

    Vinification and ageing
    Fermentation: Martinotti-Charmat method;
    Malo-lactic fermentation: around 6 months sur lies.

    Food pairings
    Aperitifs and starters

    Serving temperature
    12°C

  • Grappa of Dolcetto Nicolini
    Grappa of Dolcetto Nicolini

    Full, soft and well balanced.

    Grape variety: Dolcetto

    Refining: stainless steel

    Food pairings
    End of the meal, with coffee

    Serving temperature
    18°C

  • Grappa of Barbaresco Sorì Montaribaldi
    Grappa of Barbaresco Sorì Montaribaldi

    Warm, full bodied and well balanced

    Grape variety: Nebbiolo for Barbaresco

    Ageing: around 2 years in barrique.

    Food pairings
    End of the meal, with coffee or dark chocolate.

    Serving temperature
    18°C

  • Grappa of Barbaresco Ricü
    Grappa of Barbaresco Ricü

    Warm, soft, outstandingly full and well balanced.

    Grape variety: Nebbiolo for Barbaresco

    Ageing: around 10 years in barrique.

    Food pairings
    End of the meal, with coffee or dark chocolate. Perfect for meditation.

    Serving temperature
    18°C

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