Nebbiolo

Sfurzat di Valtellina Fruttaio Ca 'Rizzieri by Rainoldi is born in vineyards located in the municipalities of Sondrio and Teglio.

Produced with Nebbiolo grapes, harvested only by hand in the first week of October; they are placed in boxes and dried naturally for about 2–3 months. Fermentation takes place at controlled temperature with continuous pumping over. Subsequently, the wine ages in barrique for 16–18 months.

It is characterized by a garnet red colour. The nose opens with a very intense bou...

Barolo Ceretto comes from grapes from vineyards suited to the municipalities of La Morra, Barolo and Serralunga, in the province of Cuneo.

It is obtained entirely from Nebbiolo grapes vinified at controlled temperature in steel tanks for 14-15 days with maceration in contact with the skins. Once the malolactic fermentation is over, the wine ages for 12 months in oak barrels and then for a further 12 months in cask before being bottled.

Barolo Ceretto has a bright red color with garnet hues. The no...

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

It is produced entirely 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 4 years, of which 3 in Slavonian oak barrels and a small percentage in smaller woods. Follows an aging in bottle for 8 mon...

Founded in 1859 by Giovanni Gaja, the winery of the same name is probably the symbol of the Langhe, with all its history and the legacy it delivers to posterity. Led with passion, strength and tenacity by Angelo Gaja together with his sons, Gaia, Rossana and Giovanni, it is one of the most important companies for the production of Barbaresco.

A bright example of this is the Barbaresco Docg, born in the Municipality of Barbaresco, from a rigorous selection of pure Nebbiolo grapes from 14 vineyards...

Barbaresco Gaiun Martinenga is produced by Marchesi di Gresy in the main of their 4 estates, that of Martinenga. The other 3 are Monte Aribaldo, La Serra and Monte Colombo, all located in the Langhe or Monferrato and with an area of 45 hectares of vineyards.

The 100% Nebbiolo grapes are carefully selected by hand before proceeding with vinification with maceration with the cap raised for 8-10 days at a controlled temperature and with the cap submerged for 20-30 days. Aging takes place in French o...

The Barolo Cerequio of the Michele Chiarlo estate comes from vineyards located in the municipality of La Morra, in the province of Cuneo. Produced within one of the great historical crus of the denomination, Cerequio, this label represents one of the symbolic wines of this prestigious Piedmontese company.

It is made exclusively with Nebbiolo grapes, harvested and selected by hand. Fermentation takes place, with maceration in contact with the skins, in oak vats at a controlled temperature of 27-30...

The iconic label of this famous winery, which has made the history of Barolo since its origins. It is a version made according to the ancient customs of the Langhe. The grapes come from a selection of the best vineyards of the estate, grown in the famous crus of Cannubi, Sarmassa and Costa di Rose, in the municipal area of Barolo, all characterized by rather compact limestone-clayey soils, with the presence of sands and silt.

At the end of the classic vinification with maceration on the skins, th...

The Gallina Barbaresco of Castello di Neive was born in the homonymous cru. 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 and wood. The sip is full and elegant, with fine tannins and a...

The Sassella Ultimi Raggi by ArPePe is made exclusively from Chiavennasca (Nebbiolo) grapes, grown on herbaceous vineyards facing southwest, located at an altitude of 600 meters. This wine represents a unique expression of mountain Nebbiolo, produced with a late harvest that allows for the concentration of aromas and structure, giving it a deep and exciting sensory profile.

The winemaking process involves a long maceration of 114 days in wooden vats, followed by aging for 42 months in large woode...

The nobility of the name of Fontanafredda - historic company purchased in the mid-1800s by King Vittorio Emanuele II - finds great expression through the equally noble Barolo.

Entirely composed of Nebbiolo grapes, this Barolo is vinified in steel and then aged in large Slavonian oak barrels for a period of at least 2 years. Another 12 months - minimum - in the bottle, make it ready to enter the market.

The dried rose, the spices, the undergrowth notes and the fascinating background of licorice def...

Giacomo Fenocchio's Barolo Villero was born in vineyards located in the lands of Castiglione Falletto in Piedmont, from a company that concentrates its production around the great red wines.

It is produced exclusively with Nebbiolo grapes, harvested during the first 15 days of October. The fermentation, natural without adding yeasts, takes place in stainless steel tanks at controlled temperature for about 30 days. The wine ages for about 6 months in stainless steel tanks, then ages in barriques f...

Barbaresco di Ricossa is born in the Langhe, from vineyards located on soils of sedimentary and marine origin.

The Nebbiolo grape harvest takes place at the beginning of October, followed by vinification in thermo-regulated steel tanks, with a 30-day maceration on the skins and daily pumping over. The refinement takes place for a few months in wooden barrels.

Garnet red in color, the nose reveals hints of cherry, balsamic notes and spices. The sip is warm, with delicate tannins and good persistenc...

Nebbiolo d'Alba Michet by Marchesi di Barolo takes its name from the homonymous variety of Nebbiolo, characterized by small and sparse bunches.

The de-stemmed grapes are vinified at a controlled temperature in steel vats, with a maceration on the skins for about 8 days, during which periodic pumping over takes place. The malolactic fermentation takes place instead in vitrified concrete vats. The refinement takes place in oak barrels.

Ruby red in color, the nose reveals hints of violet and raspberr...

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 ...

Mompissano is the name of one of the Additional Geographical Mention of the Roero territory, and it is precisely from these Nebbiolo vines facing south-west that the Mompissano Roero Riserva di Ca 'Rossa derives.

The secret of a good Nebbiolo is the long aging in cask, and Mompissano is no exception, thanks to the long rest in Slavonian oak barrels followed by a few months in the bottle.

This wine with an intense garnet color, on the nose alternates notes of ripe fruit with spicy hints of pepper a...

The Barolo Cannubi dei Poderi Luigi Einaudi was born in vineyards located on the rolling hills of Cannubi and Terlo Vie Nuove, in the municipality of Dogliani, in the heart of Piedmont.

It is produced exclusively with Nebbiolo grapes. Fermentation takes place in stainless steel tanks at a controlled temperature of 30-32 ° C for about 20-22 days. Subsequently the wine ages in oak barrels for 18 months and for a further period in the bottle.

It is characterized by a bright garnet red color. The nose...

The Barolo Ornato di Pio Cesare comes from a small but careful selection of Nebbiolo grapes from the farmhouse located in the homonymous cru of Barolo. It is produced in small quantities every year.

It is the result of a traditional vinification in steel carried out at controlled but basically high temperatures in order to fully develop the aromatic heritage, with maceration on the skins for at least 30 days. The wine ages for about 30 months in French and Slavonian oak barrels and for a small pa...

The Barbaresco Il Bricco di Pio Cesare comes from a selection of 3 microzones in the vineyards of the homonymous farmhouse located in Treiso, characterized by a very high altitude and a cooler climate.

The hand-picked grapes ferment in steel with maceration on the skins for about 30 days at rather high controlled temperatures that allow for better extraction of the noble substances. To develop the aromatic outfit and allow the tannins to mature, the wine is aged in French and Slavonian oak barrel...