Nebbiolo

This Barbaresco is the fruit of the passion and love for its land of about fifty conferring members who supply high quality grapes processed with the utmost respect and attention in the winery of the Barbaresco Producers.

Nebbiolo's must ferments in steel at a temperature of 28 ° C, with maceration for 30 days in contact with the skins. Once the malolactic fermentation is over, the wine ages for 24 months in oak barrels.

It has an intense ruby red color. The sense of smell is centered on notes of ...

The Gattinara Tre Vigne di Travaglini was born in vineyards located in the Vercelli municipality of Gattinara, in the northern part of Piedmont.

It is produced exclusively with Nebbiolo grapes, harvested and selected only by hand in the first ten days of October. Fermentation takes place in stainless steel tanks at controlled temperature for 15 days. Subsequently the wine ages for 40 months, of which 30 months in Slavonian oak barrels and a part in smaller woods for 10 months. This wine ages for ...

Beni di Batasiolo has been cultivating vineyards in various areas of Piedmont for over fifty years. In the Langhe it has plots of great value in the municipalities of La Morra, Monforte d'Alba and Serralunga d'Alba. Barolo is the label that best represents the history of the territory and the style of the cellar.

According to the most ancient customs, it is made with an assembly of grapes that come from vines grown in different crus of the estate, in order to obtain a harmonious red characterized...

Cuvage Nebbiolo d'Alba is a Metodo Classico Millesimé sparkling wine produced in Piedmont, with Nebbiolo grapes from the hills of the Langhe.

Once in the cellar, the grapes undergo at the same time a soft pressing and a short skin maceration for the extraction of the rosé colour, with a grape-wine yield of 40%. The first fermentation takes place at low temperatures in thermo-regulated steel tanks for a duration of 4 weeks. After second fermentation in bottle, the sparkling wine ages on its lees f...

Barolo Bussia Ceretto comes from grapes from suitable vineyards in the Langa, in the province of Cuneo. Bussia is one of the largest Barolo crus in the Langhe.

It is obtained entirely from Nebbiolo grapes vinified at a controlled temperature in steel tanks. After the malolactic fermentation, the wine ages for 24 months in oak barrels before being bottled.

Barolo Bussia has a bright red color with garnet hues. The nose opens with hints of undergrowth, earth, red fruit with citrus notes. The sip is ...

Barolo Ruj di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for the aging of wines.

Nebbiolo grapes come from vineyards throughout the Barolo DOCG, including La Morra, Barolo, Monforte d'Alba and Serralunga d'Alba. The wine is aged for 26 months in large Slavonian oak barrels.

Ruby red in color with garnet reflections, the nose reveals aromas of rose, plum and toasted notes of coffee. The sip is balanced and velvety, with a persistent finish.

It ...

Barolo Bussia was born in the homonymous vineyard inside the Prunotto estate of the Marchesi Antinori, in the Cuneo municipality of Monforte d'Alba, in Piedmont.

It is produced with 100% Nebbiolo grapes, harvested and selected only by hand in October. Fermentation takes place, with maceration, in stainless steel tanks, at a maximum temperature of 30 ° C, for 15 days. After malolactic fermentation, the wine ages for 18 months in oak barrels of various sizes before being bottled.

It is characterized...

The Barolo DOCG Lo Zoccolaio comes from a selection of Nebbiolo grapes from the proprietary vineyards located in the municipalities of Barolo, Monforte d'Alba and Verduno.

After maceration on the skins, the wine ages in oak barrels for at least 36 months, and rests for another 6 months in the bottle to achieve the complexity that distinguishes it.

In the glass, the beautiful garnet red color anticipates intense and complex aromas, ethereal and fruity at the same time. An accessible and fruity Baro...

An extraordinary and powerful wine, it comes from 5 different plots of land, hence the name, in what is the colourful and varied stage of the Langhe. Nebbiolo in purity, after the harvest, ferments at controlled temperature for 15 days and ages for at least 24 months in wooden barrels.

Bright ruby red in the glass, with reflections that turn towards the orange colour, it opens to the intense and characteristic nose, with its aromas of rose, leather and tobacco and a hint of violet and goudron. Th...

The Rosso family owns an estate in Serralunga d'Alba, with vineyards in the famous crus: Cerretta, La Serra, Broglio, Meriame, Sorano, Costabella, Lirano and Damiano. For over a century it has been producing great wines with a traditional character, which authentically express the character of each individual terroir.

Barolo Serra comes from a vineyard grown in the cru of the same name, facing east, south-east. The vinification takes place with maceration on the skins for about a month. Before bo...

Giovanni Rosso's wines are among the best interpreters of the extraordinary Serralunga d'Alba terroir. For over a century he has cultivated an estate with a park of great value vineyards, located in the famous crus: Cerretta, La Serra, Broglio, Meriame, Sorano, Costabella, Lirano and Damiano.

Barolo Ceretta was born in the early 90s to enhance the characteristics of a parcel particularly suited to microclimate and soil composition. Fermentation takes place in concrete tanks, with maceration on th...

This Barolo di Ca 'Viola is born in the cru of Sottocastello di Novello, from 15-year-old Nebbiolo vines located on a soil composed of the gray-whitish clayey-silty marl of S. Agata Fossi and the yellowish sandstone of Diano d'Alba.

Fermentation takes place in thermo-controlled tanks with indigenous yeasts for 15-20 days, keeping a part of the whole grape, about 25-30%. Followed by maceration of 25-30 days in contact with the skins and aging in large barrels for 24 months and for 12 months in con...

Pure expression of one of the most famous crus in the Serralunga d'Alba area, it is one of the most prestigious labels of Vietti. The vineyard is about 40 years old and is located in the center of a splendid natural amphitheater facing south-west, characterized by soils composed of calcareous-clayey marl.

Fermentation takes place in steel tanks and lasts about a month. A maturation of about 30 months follows, partly in barrique and partly in large oak barrels.

In the most classic style of the grea...

This Barolo comes from the Bricco Voghera vineyard in the municipality of Serralunga d'Alba.

The grapes are harvested by hand, pressed and left to ferment at a temperature of 18-26 ° C for 10 days. Maceration for 8-10 days, malolactic fermentation and 24 months aging in cask follows. Finally, the wine rests in the bottle for a period ranging from 6 to 12 months depending on the vintage.

Intense ruby red with garnet hints, it releases aromas of dried rose, plum, licorice and spices to the nose. Fre...

The Barolo Rocche di Castiglione di Sordo comes from vineyards located in the municipality of Castiglione Falletto, in the province of Cuneo.

It is produced with 100% Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with maceration of 4-6 weeks in contact with the skins depending on the vintage. Subsequently the wine ages for 24 months in Slavonian oak barrels and ages in steel, for 4-6 months, and for a further...

Barolo Monprivato di Sordo comes from vineyards located in the municipality of Castiglione Falletto, in the province of Cuneo.

It is produced only with Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with maceration of 4-6 weeks in contact with the skins depending on the vintage. Subsequently the wine ages for 24 months in Slavonian oak barrels and ages in steel, for 4-6 months, and for a further 6 months in bo...

Mauro Veglio's Barolo comes from the renowned areas of La Morra and Monforte d'Alba, characterized by Miocene-Helvetian soils rich in limestone and marl, ideal for the cultivation of Nebbiolo.

Fermentation takes place in steel tanks at a controlled temperature for 10-15 days, with maceration in contact with the skins. Once the malolactic fermentation is completed, the wine ages for 24 months in small, partially new oak barrels.

Wine with a ruby red color of medium intensity and garnet veins. The n...