Nebbiolo

The Barbaresco of Castello di Neive comes from vineyards located in Neive and Barbaresco, at an altitude of approx. 250 masl The winery was founded in the early 60s by Italo Supino. Here the first wines based on Nebbiolo grapes were vinified by the oenologist Louis Oudart in the mid-1800s.

The pure Nebbiolo grapes are vinified in thermo-controlled steel tanks. Aging in wood follows for at least 2 years.

It has a brilliant garnet red colour. The nose reveals aromas of withered flowers, small ripe f...

The Nebbiolo d'Alba Spumante Rosé by Batasiolo is an elegant expression of the Nebbiolo grape variety in a classic method style, combining the refinement of fine perlage with the typical delicacy of Piedmontese rosé. It is ideal for those looking for a rosé sparkling wine with character and personality, suitable for convivial moments and special occasions.

The whole grapes undergo soft pressing, followed by fermentation at a controlled temperature of about 15-16°C. In spring, the wine is bottled ...

This interesting reality operates in different areas of Piedmont, as well as in Tuscany, producing wines of excellent quality, always faithful to the territory of origin. The search for the best parcels in the Langhe led the winery to purchase a splendid vineyard in the Gallina di Neive cru.

These are old vines of over 55 years, cultivated at an altitude of 250 meters with exposure to midday, on soils of calcareous marl rich in sands. The vinification takes place in steel tanks with a maceration ...

The Valtellina Superiore Il Pettirosso by ArPePe is made exclusively from Chiavennasca (Nebbiolo) grapes, cultivated on grass-covered vineyards facing south, at an altitude between 400 and 550 meters. This wine perfectly embodies the viticultural tradition of Valtellina, expressing with finesse and elegance the unique character of the mountainous territory.

The winemaking process includes a long maceration of 101 days in wooden vats, followed by 12 months of aging in large wooden barrels, steel, ...

The Langhe Nebbiolo Angelo by Mauro Veglio is obtained only from Nebbiolo grapes coming from the municipalities of La Morra, Monforte d'Alba and Roero, in soils characterized by calcareous marl of good permeability.

The harvest is manual, followed by fermentation with maceration on the skins in steel tanks at a controlled temperature for approximately 26 days. Once the malolactic fermentation is completed, the refinement of the wine involves a short passage in small oak barrels.

It has an intense ...

Ca' Viola's Barbaresco Matthias represents a new challenge that bears the name of Giuseppe Caviola's firstborn, Mattia, but ennobled in its Latin version. The vineyards are located in Neive and are two medium-slope hills.

It is obtained entirely from Nebbiolo grapes, harvested between the first and second ten days of October. Fermentation takes place for 15 days in steel tanks at a controlled temperature, with post-fermentation maceration in contact with the skins for 10-15 days. Followed by agin...

Giuseppe Cortese's Langhe Nebbiolo comes from the youngest vineyards in the Rabajà area, the area of choice for Barbaresco.

It is produced exclusively with Nebbiolo grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for 12 months in Slavonian oak barrels and for a further 6 months in bottle, before being marketed.

This Langhe Nebbiolo has a bright garnet red color. The nose opens with intense and eleg...

Valtellina Superiore Sassella di Rainoldi was born in vineyards located in the municipalities of Castione Andevenno and Sondrio.

It is produced exclusively with Nebbiolo grapes, harvested by hand during the first ten days of October. After a slow maceration at controlled temperature, fermentation takes place in steel tanks. Subsequently the wine ages in barrique for about 6 months before being bottled.

This Valtellina Superiore is characterized by a ruby red color. The nose opens with a delicate a...

Expression of one of the most prestigious crus of Barbaresco, it is a now legendary label, signed by a great master of Langhe wines. The grapes are harvested in a parcel located at an altitude of about 250 meters above sea level with a warm south-west exposure, characterized by calcareous marl rich in sand.

The vinification takes place in stainless steel tanks with a maceration on the skins for a couple of weeks. According to tradition, the aging of the wine is entrusted to a stay of 18-24 months...

This Valtellina Superiore, obtained from vineyards located in the Sassella sub-area, is inspired by the mountain road on the Rhaetian side of the Alps called "Stella Retica", so named by a climber who used to travel long uphill stretches in search of star flowers Alpine.

100% Chiavennasca, local name for the Nebbiolo grape, is the result of a 120-day maceration in wooden vats. It ages for 18 months in vats and barrels and then finishes the refinement process in cement and in the bottle.

It present...

This Valtellina Superiore comes from the Inferno sub-area, on the slopes of the municipality of Poggiridenti, in the province of Sondrio, in an area characterized by the presence of granite rock that warms up in the sun and gives off heat. This heat allows the bunches of grapes to reach a perfect degree of ripeness.

It is made from only Chiavennasca grapes, the local name of the best known Nebbiolo, vinified in red and left to macerate for 115 days in wooden vats. The wine ages for 18 months in w...

This Rosso di Valtellina signed Ar.Pe.Pe. it reflects a youthful nature and a very expressive and modern elegance, a masterpiece of the Valtellina winery.

Chiavennasca in purity, local name to identify Nebbiolo delle Alpi, ferments in contact with the skins, remaining in maceration for 115 days in wooden vats. It ages for 6 months in wooden vats and barrels, completing the aging process in concrete and glass containers.

Intense ruby red almost garnet, it offers delicate sensations of wild berries ...

Oddero's Barbaresco Gallina comes from vineyards located in Gallina di Neive, in the province of Cuneo.

It is produced exclusively with Nebbiolo grapes, harvested and selected entirely by hand in the first week of October. After a very delicate pressing, the must ferments, with maceration for 25 days, at a controlled temperature of 28 ° C. After malolactic fermentation, the wine ages for 24 months in oak barrels, followed by a further refinement of 6 months in bottle.

Oddero's Barbaresco Gallina i...

The Langhe Nebbiolo A Mont by Paolo Conterno was born in vineyards located in the municipality of Monforte d'Alba, in the province of Cuneo.

It is produced exclusively with Nebbiolo grapes, harvested by hand in the first ten days of October. The fermentation of the must takes place with maceration in steel tanks. Subsequently the wine ages in French oak barrels where it is enriched with organoleptic characteristics, subsequently stabilized in the bottle.

It has a bright garnet color. The nose open...

Roberto Voerzio's Langhe Nebbiolo Disanfrancesco comes from Nebbiolo grapes from the San Francesco Fontanazza vineyard, located in the municipality of La Morra.

The harvest takes place at the end of September. In the cellar, fermentation takes place in steel. An aging of 12 months in tonneaux and 8 months in steel completes the production process.

It is shown in the glass of bright ruby red color. The aromatic profile is fruity, played on notes of cherry, raspberry and currant. A nice freshness su...

The Barbaresco of Cantina Gemma is born in vineyards located in the municipality of Serralunga d'Alba, in the province of Cuneo.

It is made from Nebbiolo grapes, harvested manually during the last week of September. The vinification takes place traditionally in red, with aging which takes place partially in wood for at least 26 months.

This Barbaresco di Gemma is characterized by a ruby red color with garnet hues. The nose opens with pleasant floral and fruity sensations, enriched with exuberant s...

The Sfursat di Valtellina di Rainoldi is born in vineyards located in the municipalities of Castione Andevenno, Sondrio, Tresivio, Chiuro and Teglio.

It is produced exclusively with Nebbiolo grapes, harvested during the first ten days of October. Initially, a pre-fermentative cryomaceration of about 60 hours is carried out, followed by a maceration at controlled temperature. Subsequently the wine ages in barrique for about 6 months.

It is characterized by a garnet red color. The nose opens with an...

Rosset's Nebbiolo expresses the quintessence of the main Piedmontese grape variety grown in this unique Alpine region. With 10-year-old vines located in Montjovet in the Aosta Valley, on sandy soils at an altitude of 500 meters, this label reflects the identity and typicality of the territory.

The vinification involves fermentation in steel at spontaneous temperature, followed by refinement in large barrels and passing barriques, which gives the wine its structure and complexity.

At sight it prese...