Blend di Barbera

"Vignamorello" is a still Gutturnio that originates from a particular Cru - the Morello vineyard - located in the Colli Piacentini area, in Emilia.

The Morello vineyard is located at fairly high altitudes for the area, around 200 - 210 meters above sea level. The soil is characterized by ancient red soils, with a mainly clayey-silty texture. Barbera grapes account for 55-60% of the blend, while Bonarda represents 40-45%. The harvest takes place between the end of September and the beginning of Oc...

The Chiaretto Valtènesi Roseri di Cà Maiol is obtained with Groppello, Marzemino, Sangiovese, Rebo and Barbera grapes, harvested exclusively by hand.

Once harvested and left to cryomacerate at low temperatures, these grapes produce a must rich in elegance and body.

Delicate as silk, light as the wind, fragrant with roses and small red fruits. In the color the elegance of the sunset, in the flavor the freshness of a garden in spring, the emotion of a kiss, the charm of a discovery.

Perfect to accomp...

The Blood of Judah from Oltrepò Pavese Costiolo di Conte Vistarino was born on the top of the Costiolo hill, in the Rocca de 'Giorgi estate, located in the homonymous municipality in the province of Pavia.

It is produced with Croatina, Uva Rara and Barbera grapes, harvested entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature and is stopped when the desired level of sugar residue is reached.

It has an intense ruby red color. The nose opens with a rich and d...

Sangue di Giuda Siliquastro by Calatroni was born in a micro zone of Oltrepò Pavese, from vineyards located on clay and limestone soils which give the product interesting taste characteristics.

It is produced with Croatina, Barbera and Uva Rara grapes, harvested and selected entirely by hand. The must, obtained by soft pressing of the grapes at controlled pressure, ferments with maceration on its skins. This is followed by a pressurized tank transfer of steel in which the base wine is sent to the...

The Rosé Valtènesi Micaela wine is the interpretation of the Thun counts of the grapes of the territory.

A rosé born from the blend of Groppello, Barbera, Sangiovese and Marzemino through the bleeding technique, little used in Italy but very common in France, which requires a few hours of contact between must and skins.

The result in the glass is a light, harmonious and fruity rosé that blends the aromas of rose petals with aromas of berries and hints of grapefruit, and anticipates a fresh and int...

Monferrato Rosso Ciuchino is a red wine produced by Cascina Valle Asinari in the San Marzano Oliveto area of Piedmont. This wine is a blend of Barbera, Cabernet and Merlot grapes, grown on sandy and loamy soils at an altitude of 300 meters above sea level, with southern exposure.

The vinification takes place separately for each grape variety in cement vats, with spontaneous fermentation. After fermentation, the wine is aged for a year in cement, to preserve the freshness and varietal characterist...

The Gutturnio Terrafiaba by La Tosa is sourced from the Piacenza hills of the municipality of Vigolzone, in Emilia Romagna.

It is produced with Barbera and Bonarda grapes, which stand on their skins for 6 days and are then sent to fermentation. The process ends with second fermentation in the autoclave and ageing on its lees for several weeks.

Intense ruby red, it expresses a lively bouquet made of hints of red fruit, such as cherry and raspberry. On the palate it is fine and elegant, highly drink...