Natura Estatica
Introduction
Natura Estatica is a skin-contact white wine, from a single-grape variety typical of Monferrato Astigiano. Still, dry wine of moderate ABV (12,5%-13%).
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a three vineyards: 10 years old, 30 years old and 55 years old. The grapes are hand harvested.
The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 5 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least six month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
Notes of chamomile and honey, ripe apricots, with a hint of tropical fruit in certain vintages, and a delicate but very distinctive aromatic profile. Suggested pairings are with raw fish, first courses and cheeses.
Ca'd Cudòn
Introduction
Ca'd Cudòn is a still, dry white wine, from 100% Sauvignon Blanc, harvested from our youngest vineyard. The name, in Piedmontese dialect, means "house of the long tail" and it was the ancient name of our house and winery. ABV 12%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from one vineyard of 5 years old. The grapes are hand harvested.
The grapes are destemmed and directly pressed into the fermentation tank, where it naturally starts fermenting thanks to indigenous yeasts. After fermentation is completed. the wine ages in stainless steel for at least six months. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
Persistent aromas of white peach and apricot, with delicate herbal notes of sage and elderflowers. When tasting the wine, aromas and structure are balanced and make a refreshing sip. Interesting to pair with seafood and oriental cuisine, perfect for summer nights.
Ombra Lunga
Introduction
Ombra Lunga is our "house blend", made with two indigenous black grape varieties. These are turned into wine separately and later blended based on each vintage's characteristics and structure, to make a juicy, easy-drinking wine. Still, dry, red wine. ABV 12,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a vineyard of 30 years old and one of 55 years old. The grapes are hand harvested.
The two blend wines are vinified separately and blended at bottling, based on each vintage's characteristics. For each of the wines, the grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 5-10 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. After blending and bottling, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
The colour is intense red with purple tones. Notes of black cherry, plum and blackcurrant, with a low tannin and a moderate alcohol content. A table red wine that pairs well with a pizza night.
L'Onirico Assaggiatore
Introduction
L'Onirico Assaggiatore is our most typical red wine representing our family heritage as winemakers and our hills of Monferrato in the south of Asti. The red wine made like our great-grandpa used to. Still, dry, red wine. ABV 14% - 14,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from one vineyard of 30 years old. The grapes are hand harvested.
The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 15 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
The colour is intense ruby red. Notes of black cherry and blackberry, it's crisp and thirst-quenching when young, while it develops more complex and toasted aromas during bottle ageing. This wine is structured and it generally has high alcohol, high acidity and low tannin, that make it easy-drinking.
Goes well with meat dishes, charcuteries and some pastries.
L'Onirico Vignaiolo
Introduction
L'Onirico Vignaiolo is a still, dry, red wine from a single-variety indigenous grape. Almost as typical as it's sibling "LOnirico Assaggiatore", the "Vignaiolo" is a more rural wine, historically appreciated by local farmers. Another one that our great-grandpa used to make. ABV 12%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a vineyard of 30 years old and one of 55 years old. The grapes are hand harvested.
The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 5 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
The colour is intense red with purple tones. Notes of plum and blackcurrant, with a medium tannin and generally low alcohol and moderate acidity. It's the everyday wine of the local farmers, who used to drink a glass at every meal with a splash of still water in it.
Goes well with meat dishes, agnolotti with meat filling and mature cheeses.
Anima della Terra
Introduction
Moscato di Canelli DOCG. 100% White Muscat grapes. Sweet, sparkling white wine. ABV 5% - 5,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a vineyard of 10 and of 35 years old. The grapes are hand harvested.
The grapes are destemmed and crushed then directly pressed. The juice is then pushed into the fermentation tank, where it ferments until it reaches 5% degrees of alcohol. At this point, the fermentation is stopped by cooling the tank. After a light filtration, the wine is bottled and is ready to drink before Christmas of the same harvest year. Sulphites are added during the process.
Tasting notes
Notes of chamomile, eucalyptus and honey. Sweet, flavourful and refreshing thanks to its bubbles and aromatic notes. The classic wine for panettone and pandoro, but it also works well as aperitive. Serve well chilled.
28/12
Ventotto Dodici
Introduction
28/12 is a pet-nat made from a single-grape variety that is typical of our hills in Monferrato Astigiano. Refreshing, fruity and lightly aromatic. ABV 11,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a vineyard of 10 and 35 years old. The grapes are hand harvested.
The grapes are destemmed and crushed, then pressed after just a few hours of skin-contact in the fermentation tank. The juice naturally starts fermenting thanks to indigenous yeasts. When fermentation is almost completed, the must is directly bottled and finishes fermenting inside the bottle, creating the light sparkliness. The wine is then ready to drink. There is a minimal addition of sulphites during the process.
Tasting notes
Notes of tangerine and lemon, white peach, pineapple, elderflower. The colour is intense yellow.
Lightly sparkling, dry, low alcohol, works well during hot weather and can pair nicely with pub food.
Universi Paralleli
Introduction
Universi Paralleli is a pet-nat made through the co-fermentation of two indigenous grapes of our hills in Monferrato Astigiano. ABV 12%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from a vineyard of 30 years old. The grapes are hand harvested.
The grapes are destemmed and crushed (grapes of two grape varieties), then directly pressed. The juice is then pushed into the fermentation tank, where it naturally start fermenting thanks to indigenous yeasts. When fermentation is almost completed the fermenting juice is directly bottled and finishes fermenting inside the bottle, creating the light sparkliness. The wine is then ready to drink. There is a minimal addition of sulphites during the process.
Tasting notes
Notes of strawberry, red cherry and a light balsamic profile, with a moderate alcohol content. The colour is intense pink.
Lightly sparkling, dry, pairs well with any aperitive.
E.P.
Introduction
Still, skin-contact white wine made with 100% Sauvignon Blanc grapes. ABV 13,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from one vineyard of 5 years old. The grapes are hand harvested at complete ripening.
The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 10 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
Intense orange colour and notes of dry apricots and balsamic herbs. It's higher alcohol, body and structure, together wish a refreshing acidity, give this wine a nice potential as a meditation wine. Good for pairing with mature and blue cheeses, and with something not-so-ordinary.
E.P. Rosé
Introduction
Still, rosé wine made with two indigenous black grapes of the hills of Monferrato Astigiano. ABV 12%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from vineyards of 30 years old. The grapes are hand harvested at complete ripening.
The grapes are directly pressed, then the juice is pushed into the fermentation tank, where it naturally starts fermenting thanks to indigenous yeasts. After fermentation is completed. the wine ages in stainless steel for at least six month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.
Tasting notes
Notes of strawberry, cherry and red berries. The deepness of the colour and the medium body bring elegance at every sip, while the typical high acidity refreshes the palate. It can pair nicely with fresh cheeses like robiola, while it’s also enjoyable with light food and aperitives.
Rocky
Introduction
Rocky is a pet-nat red wine made with one indigenous black grape variety of the hills of Monferrato Astigiano. ABV 11,5%.
Vineyard and vinification
The vines grow on a south facing side of the hill, on clay soils, at 250 meters above sea level. The grapes come from vineyards of 20 and 40 years old. The grapes are hand harvested.
The grapes are destemmed and crushed, then pressed after just a few hours of skin-contact in the fermentation tank. The juice naturally starts fermenting thanks to indigenous yeasts. When fermentation is almost completed, the must is directly bottled and finishes fermenting inside the bottle, creating the light sparkliness. The wine is then ready to drink. There is a minimal addition of sulphites during the process.
Tasting notes
Notes of black cherry and plum. Simple and straightforward and also quite rural. To be served lightly chilled. Can pair well with pizza, charcuterie, lasagna.