Gavi DOCG Terrarossa 2017…our great Cru

Cru of the winery which benefits from a partial maceration on the skins. The colour is an intense straw-yellow with greenish flecks. It has an excellent structure, fine and complex to the nose; round, fresh and sapid with a certain persistancy to the palate.

Serving suggestions: raw meat, fresh goat and Montebore cheese, excellent with fish and seafood entrees

 Served at 8-10° C.
First year of production: 1990
Grape: cortese 100 %
Exposure and altitude: south, south-west,  280-300 mt. above sea level
Type of soil: clay
Winetraining system: Guyot
Average age of the winestocks in production: 25 years
Method of pruning: Simonit & Sirch
Vineyards: in conversion to organic
Period of harvesting: beginning of September
Method of picking:
 exclusively by hand in crates

Duration of Fermentation: fermentation lasts one week in stainless steel tanks at a controlled temperature of 18° C to preserve the fruity scents
Maturation: Matured in steel tanks for about 5 month after racking with repeted “bâtonnage” of the lees and for at least 3 months in the bottles
Alcoholic content: 13,5% Vol.

 

 

 

Gavi DOCG La Zerba 2017

A traditional Gavi with a clear and brilliant straw-yellow colour and intense and flowery fruity scents. Fresh and soft with mineral sensations. Ideal with appetizers as well as fish and white meat.


Served at 8-10°C
First year of production: 1990
Grape: cortese 100 %
Exposure and altitude: south, south-west,  280-300 mt. above sea level
Type of soil: clay
Winetraining system: Guyot
Average age of the winestocks in production: 20 years
Method of pruning: Simonit & Sirch
Vineyards: in conversion to organic
Period of harvesting: beginning of September
Method of picking: exclusively by hand in crates
Duration of Fermentation: Traditional fermentation in stainless steel tanks. 
Fermentation lasts one week in stainless steel tanks at a controlled temperature of 18 ° C to preserve the fruity scents
Maturation: Matured in steel tanks for about 5 month after racking with repeted “bâtonnage” of the lees and for at least 3 months in the bottles
Alcoholic content: 13,5% Vol.

 

 

Piemonte DOC Barbera 2016

A well structured wine with a certain acidity that gives a fragrance and freshness typical of the products from this region. The color is ruby red, it has a vinous perfume with scents of  ripe fruit, and an intense and harmonic body. Matches well  with second courses.

Served at room temperature.

First year of production: 1998
Grape: Barbera 100%
Exposure and altitude:south, south-west,  280-300 mt. above sea level
Type of soil: clay
Winetraining system: Guyot
Average age of the winestocks in production: 15 years
Method of pruning: Simonit & Sirch
Vineyards: in conversion to organic
Period of harvesting: end of September
Method of picking: Exclusively by hand in crates.
Fermentation: in stainless steel tanks
Duration of  maceration on the skins: 15 days
Duration of  fermentation:approximately one week at a controlled temperature of 26° C. 
Maleolactic fermentation: yes
Maturation:80% in steel tanks for about 6 month after racking, 20 % in barrels for one year, and for  at least 6 months in the bottles
Alcoholic content: 14,5% Vol.