€18.00
Name: Adae
Denomination: Barbera d’Alba DOC Superiore
Variety: Barbera 100% Harvest: manual in cases
Vinification: destemming and cold maceration for 3 days. Vinification in steel tanks without temperature control for about 15 days with regular punch-downs and pump-overs. Postfermentative maceration for about 21 days.
FML: in oak tonneau
Ageing: 4-5 months in oak tonneau of 2 ̊ and 3 ̊ passage Production: about 900-1500 bottles a year
Colour: ruby red
Bouquet: fruity, characteristic with some notes of wood
Taste: dry, sapid, harmonious, evident freshness and compound tannins
Service temperature: 16-18°C
Recommended pairings: first courses, red meats and cheeses
The name: The first year of production of this wine (2012), the grape comes from one old vineyard where an owner is called Ada. In Latin “Adae” means “of Ada”.
Name: Secondine
Denomination: Barbaresco DOCG
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming & cold maceration for about 3 days, vinification in vertical French oak tonneau for 6 days with no temperature control. The cap was worked by regular punch-downs and manual pump-overs. Porstfermentation maceration for about 14 days.
FML: in steel tanks
Ageing: minimum 9 months in oak barrels
Production: about 700-900 bottles a year
Name: Aculei
Denomination: Barolo DOCG
Variety: Nebbiolo 100% (cru Castagni, cru Bussia, cru Ravera) Harvest: manual in cases
Vinification: destemming & cold maceration for some days, vinification in steel tanks for about 7 days with temperature control, with regular punch-downs and manual pump-overs. Porstfermentation maceration for 20 days.
FML: in steel tanks (3 lots separately)
Ageing: minimum 18 months in oak (3 lots separately)
Production: about 5000-7000 bottles a year
Name: Ricciaia
Denomination: Dolcetto d’Alba DOC
Variety: Dolcetto 100%
Harvest: manual in cases
Vinification: pressing and immediate fermentation in steel tanks with temperature control. Fermentation for about 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days.
FML: in steel
Ageing: about 12 months in steel tanks Production: about 4 000 -8 000 bottles a year
Name: Faje ‘n Ross
Denomination: Freisa di Chieri DOC Superiore
Variety: Freisa 100%
Harvest: manual in cases
Vinification: destemming and fermentation in steel tanks and in oak tonneau of different capacities, without temperature control. Fermentation for 7 days with manual punch-downs and regular pump-overs. Post-fermentation maceration for 20days.
FML: in steel
Ageing: about 6 months in new barrels, 6 months in old barrels and about 2 months in steel tanks.
Production: about 2 000-3 000 bottles a year