Piedmont

A Barolo dedicated to Armando Parusso, founder of the current winery. Obtained from the blend of all the prestigious Nebbiolo grapes coming from the CRU Mariondino, Mosconi and Bussia.

VARIETY: Nebbiolo
ALTITUDE: about 370/400 m.a.s.l. EXPOSURE: South East – South West
AVERAGE AGE OF VINEYARDS: 15 years SOIL: Clay and limestone
HARVEST PERIOD: End of September
WINEMAKING
The grapes, harvested by hand, are vinified in steel. After destemming and crushing, the must undergoes alcoholic fermentation for 4-5 days in contact with the skins, at a temperature of about 25°C, to extract colour and a slight tannin. Fermentation ends without skins, still in stainless steel tanks, where malolactic fermentation also takes place. With some racking, the wine completes its aging, still in stainless steel tanks, for about 6 months. The short maceration aims to give freshness to the wine and enhance the primary aromas of the grape variety.
TASTING
The wine presents a bright ruby red colour of medium intensity. On the nose, there are evident notes of fresh fruit, cherry, with floral hints of violet. On the palate, the entry is full, warm, with enveloping tannins and a slight astringency that pleasantly cleanses the mouth, with a persistent return of retro-nasal sensations. The food pairings range from warm appetizers, light first courses and second courses.

VARIETY: Nebbiolo
ALTITUDE: about 370/400 m.a.s.l. EXPOSURE: South East – South West
AVERAGE AGE OF VINEYARDS: 15 years SOIL: Clay and limestone
HARVEST PERIOD: End of September
WINEMAKING
The grapes, hand-picked, are vinified in steel. After destemming and crushing, the must undergoes alcoholic fermentation for 4-5 days in contact with the skins, at a temperature of about 25°C, to extract colour and a slight tannin. Fermentation ends in the absence of skins, still in stainless steel tanks, where malolactic fermentation also takes place. With some racking, the wine completes its aging, still in stainless steel tanks, for about 6 months. The short maceration aims to give freshness to the wine and enhance the primary aromas of the grape variety.
TASTING
The wine presents a bright ruby red colour of medium intensity. On the nose, there are evident notes of fresh fruit, cherry, with floral hints of violet. On the palate, the entry is full, warm, with enveloping tannins and a slight astringency that pleasantly cleanses the mouth, with a persistent return of retro-nasal sensations. The food pairings range from warm appetizers, light first courses, and second courses.

VARIETY: Barbera
ALTITUDE: about 300/400 m above sea level. EXPOSURE: South East
AVERAGE AGE OF VINEYARDS: 18 years SOIL: Marl
HARVEST PERIOD: Early October
WINEMAKING
The grapes are hand-picked in crates and then destemmed and crushed. The alcoholic fermentation takes place in vertical steel tanks for about 7/8 days in contact with the skins, at a temperature of about 25°C. This is followed by racking and the end of alcoholic fermentation, with subsequent malolactic fermentation also in stainless steel tanks. Bottling takes place in spring to be marketed in summer.
TASTING
The wine presents a ruby red colour with violet reflections; on the nose, it features a scent of fresh fruit, plum, and blackberry. The entry on the palate is pleasantly fresh and velvety, with good taste persistence and retro-nasal aroma. Ideal pairings can include: cold cuts, savoury pies, first courses, and second courses of moderate structure.

Variety › Grignolino
Alcohol › 14.5%
Characteristics › Light ruby colour, tending towards the typical orange of Grignolino. On the nose, there are aromas of dog rose, white pepper, and fresh red fruit. The palate is elegantly mineral, fresh, and pleasantly tannic.
Renowned for being complex to vinify, Grignolino is the quintessential Monferrato grape, its proud, rebellious, and stubborn character faithfully reflects the spirit of our people.

Even the name of the variety is controversial; some believe it derives from “grignole,” meaning seeds (it has more than usual), while others from “grignè,” meaning to laugh.

The vineyards of our .G are located in 3 municipalities: Ozzano, Rosignano, and Treville, each characterized by different pedoclimatic conditions that express a greater complexity and aromatic richness of the wine. At perfect ripeness, the grapes are hand-harvested in small baskets and then selected.

Fermentation occurs thanks to indigenous yeasts in steel tanks with medium macerations of 5 – 7 days, followed by malolactic fermentation.

Grape variety
Nebbiolo 100%

Vineyard
Municipality: Neive Gallina, Sheet no. 10, Parcels no. 114, 327
Property: altitude 200 m above sea level, south-facing exposure, planting layout 2.70 x 0.90 m, density 4,500 vines/ha, Guyot training system with trellising.
Age: one part 50 years old, the other recently planted, 13 years old.
Hectares: 2 ha
Yield/ha: 60 q/ha

Harvest period
First week of October

Production
6,000 bottles

Vinification
As for all Nebbiolo vineyards, great attention is paid to vineyard cultivation, with strict manual selection of the grapes, both in the vineyard and in the cellar with the conveyor belt onto which the crates of about 18 kg each are emptied; destemming and very gentle crushing with a de-stemmer, alcoholic fermentation and maceration for about 25 days at a controlled temperature of 28°C. This is followed by malolactic fermentation in December.
Ageing
Ageing in 40 hl oak barrels. The ageing period lasts about 24 months; bottling takes place at the end of summer, followed by further bottle ageing before release for a period of six months.

Organoleptic characteristics
The typical character of Barbaresco Gallina is expressed in its elegance, finesse on the nose and palate, and the verticality of its tannic sensations. An expression of a marly soil with a good proportion of very fine sand, it has a ruby red colour with subtle garnet hues. Particular finesse on the nose, balance and complexity, with aromatic notes of ripe red fruit, spices and violet, typical of Nebbiolo. Enveloping tannins, excellent length on the palate.

DESCRIPTION
The Barbera d'Asti Silente bio is the classic Barbera as tradition intends. Its great quality is being "unpretentious", meaning direct, authentic, and if it were a person, it would be a "silent one".

The company "La Luna del Rospo" was founded in 1994. It is located in the province of Asti, in Agliano Terme, an area particularly suited for the production of Barbera d’Asti, bordering to the West with Costigliole d'Asti, to the East with Nizza Monferrato, and to the North with the city of Asti. Its calcareous, clayey soil rich in quartz is known to produce Barberas that elegantly and convincingly combine body, structure, and fruit.

Work in the vineyards is characterised by the utmost respect for every form of life: animals, plants, insects. The care of the vineyards is carried out in total absence of pesticides and chemical fertilisers, following the lunar phases. From pruning to harvesting, all work in the vineyard is done manually, to produce clusters from healthy vines that best express the territory of origin.

Vinification also occurs naturally and without the use of added yeasts, following lunar rhythms and favouring natural physical techniques over chemical ones in the processes. All this is done in respect of a product that is as alive, healthy, authentic, and natural as possible.

“Butterflies, birds, insects, poppies, and wildflowers are just some of the components, along with ourselves, of biodiversity,” says the owner, Renate Schütz, smiling, who has a degree in philosophy. “Biodiversity encompasses all living beings that inhabit the Earth and ensure the survival of life on Earth. It is a universal heritage for all humanity: therefore, preserving it must become our priority. Humans are also part of it and benefit from it in daily life.”

Grape variety
Nebbiolo

Vineyard
Property: altitude 200 m above sea level, east-facing exposure, planting spacing 2.80 x 0.90 m, density 4,000 vines/ha, Guyot training with trellising.
Age: 15 years
Hectares: 2 ha Yield/ha: 80 q/ha

Harvest period
First ten days of October

Production
15,000 bottles

Vinification
Selection of the bunches in the vineyard during the harvest, alcoholic fermentation with maceration for about 15 days, followed by malolactic fermentation.

Ageing
Aged in oak barrels of varying capacities for about one year. Bottling in autumn.

Organoleptic characteristics
A typical Nebbiolo, ruby red in colour, with a lovely bouquet of violet and red fruit, with a pleasant tannin that recalls the land of Langa

Grape variety
Dolcetto 100%

Vineyard
Municipality: Castiglione Falletto, Sheet no. 7 Parcels 57-58
Property: altitude 300 m a.s.l., south-facing exposure, planting layout 2.70 x 0.80 m, density 4700 vines/ha, Guyot training system with trellising.
Age: 30 years
Hectares: 0.60 ha
Yield/ha: 80 q/ha

Municipality: La Morra (Le Rù), Sheet no. 21 Parcel no. 499
Property: altitude 280 m a.s.l., south-west exposure, planting layout 2.70 x 0.80 m, density 4700 vines/ha, Guyot training system with trellising.
Age: 40-50 years
Hectares: 0.60 ha
Yield/ha: 80 q/ha

Harvest period
Second ten days of September

Production
10,000 bottles

Vinification
Selection of the grapes in the vineyard, fermentation and maceration for about 12 days in stainless steel containers, followed by malolactic fermentation in November.
Ageing
Ageing in stainless steel, bottling in the following spring. Commercialisation from the beginning of summer.

Organoleptic characteristics
With a beautiful appearance and intense ruby red colour, with violet hues, it has a vinous aroma, sometimes fruity; the taste is dry, full-bodied, pleasantly bitter.

Notes
For those who do not know it, this wine is a genuine surprise: its name can be misleading and lead the uninitiated to believe it is a dessert wine, because of “dolcetto”. In truth, the name was given in the Langhe, thinking more of the grape than of the wine; in fact, it has always been the table grape of our hills, offered in autumn, with seasonal pears and boiled chestnuts from the nearby Alpine valleys. Gianni Brera, historic journalist of Guerin Sportivo and La Repubblica, wrote to us about this in a letter from August 1979: “I have opened a few bottles of yours. The dolcetto enchanted me. It is very solid, serious, without swagger. A true barbarity justifies its name, albeit a suspicious one: your ancestors, ready before the full-bodied barbera, must have softened and called it by a diminutive: as Ercolino must have been for the Romans”

Denomination: Nizza Docg Grape: 100% Barbera
Production area:
The grapes come from a plot of about one hectare located in the Municipality of Nizza Monferrato, whose vines reach an average age of 50 years and represent the highest selection of the Barbera grape variety
Harvest: mid-September Vinification:
the grapes are hand-picked in the vineyard and carefully placed in crates for transport to the winery, crushed
and fermented at controlled temperature with
a maceration of about 15 days. At racking, the
wine is aged in small wooden barrels for about 18-24 months. The wine is then left to rest for about 6 months in a steel tank. At this point, bottling can proceed. After further aging in the bottle for at least 6 months in the cellar at a temperature of 20° C, the wine is finally ready to be enjoyed.
Alcohol Content: 15 % Sensory Profile:
Colour: Aroma: Taste:
intense ruby red with violet reflections that tend to become slightly orange with the passage of time
Clear and elegant with hints of red fruits, ripe cherry and subsequent development of spicy notes
Structured, broad and velvety with a harmonious balance between freshness and softness

Name: Roero Torretta
• Type of wine: Full-bodied red for ageing
• Vineyard name: Torretta
• Location and geographical exposure: Municipality of Canale. The land is
exposed to south/west
• Soil: calcareous sandy, clayey
• Grape variety: Nebbiolo 100%
• Yield per hectare: 60 quintals of grapes
• Training method: Guyot with 8-10 bud fruiting cane
• Harvest date: early October. The harvest is done by hand in
20Kg perforated plastic crates.
• Vinification method: crushing with destemming, maceration 10/12 days.
• Alcoholic fermentation in stainless steel tanks
• Maturation: 500lt barrels and oak bottles
• Colour: intense ruby red
• Aroma: intense, rich, notes of black fruit, spices with continuous
evolution
• Taste: intense, characterful with a long and persistent finish

DENOMINAZIONE: Nizza Docg
VITIGNO: Barbera
PRIMA ANNATA PRODOTTA: 1984
AREA DI PRODUZIONE: comuni di Agliano Terme, Castelnuovo
Calcea, Nizza Monferrato e Vinchio
ESPOSIZIONE: sud-sud est
TIPO DI TERRENO: marna argilloso-calcarea, lo scheletro del suolo
rivela presenze di gesso, conglomerati ferrosi e una modesta quantità
di carbonato di calcio
ALTITUDINE VIGNETI: 200 m s.l.m.
FORMA DI ALLEVAMENTO: Guyot
PERIODO VENDEMMIA: settembre
VENDEMMIA: selezione in vigneto delle uve più sane
e mature raccolte a mano in cassette da 20 Kg
VINIFICAZIONE: macerazione a contatto delle bucce con brevi e
delicati rimontaggi
AFFINAMENTO: 14 mesi in barriques
COLORE: rosso rubino intenso
AL NASO: caratteristica frutta rossa, piacevole nota di fava di cacao e
delicate sensazioni balsamiche come eucalipto
IN BOCCA: ricco di polpa, lunga persistenza e finale in armonia con
le eleganti sensazioni olfattive

DENOMINATION: Barbera d’Asti Docg
GRAPE VARIETY: Barbera
PRODUCTION AREA: southern Asti
EXPOSURE: south - south east - south west
SOIL TYPE: clayey limestone marl with a prevalence of silt
ALTITUDE OF VINEYARDS: 200 - 250 m a.s.l.
TRAINING SYSTEM: Guyot
HARVEST PERIOD: September
HARVEST: selection in the vineyard of the healthiest and ripest grapes
hand-picked
WINEMAKING: maceration with skin contact with brief and
delicate pump-overs
MALOLACTIC: completed
AGING: stainless steel tanks
COLOUR: bright ruby red
ON THE NOSE: red fruits, sour cherry, floral notes of violet
ON THE PALATE: juicy and fresh

Elegant and opulent wine, with a structure decidedly above the average of other Barberas, but with a great acidity that makes it fresh and easy to drink, while also ensuring a remarkable aging potential.

100% Nebbiolo
It conveys quality, excellence, and elegance. The Barolo Bussia DOCG, produced by Poderi Aldo Conterno, after a maceration on the skins of 25-30 days, ages in large Slavonian oak barrels for 26 months. It is mandatory to wait for at least a year, but it guarantees certain improvements for at least the next decade.
TASTING NOTES

Garnet red in appearance. Red berry fruit, sweet spices, and flowers; then also hints of undergrowth: the olfactory bouquet is sensual and refined. Equally fine and elegant is the palate, where the tannins are silky and integrate into a texture free of rough edges. Full-bodied and round, it has a pleasant and savoury finish.

100% Nebbiolo
Among the three crus of Bussia that Poderi Aldo Conterno vinifies separately, the one known as “Colonnello” is certainly the easiest to read, the most composed, and probably the least austere. A wonderful Barolo from Monforte that matures in large Slavonian oak barrels for 28 months and stands out in the glass for its drinkability. Elegant, gentle, graceful, it is the classic Barolo capable of pleasing even the most discerning palates. A Barolo to fall in love with Barolo.
TASTING NOTES

Intense ruby red colour. Expressive nose with aromas of liquorice, tobacco, aromatic herbs, small red fruits, and spices, with balsamic and ethereal hints. Austere, broad, mineral palate. It develops progressively, layering sip after sip. Explosive finish, with notes of violet and leather.

The Barolo Ravera by Elvio Cogno is produced from vineyards located in the terroir of Ravera, in the municipality of Novello.
It is made exclusively from Nebbiolo grapes, hand-picked during the month of October. Fermentation takes place in temperature-controlled stainless steel tanks for 30 days. The wine then matures in barriques for 24 months, and for an additional 6 months in the bottle.
It is characterised by an intense garnet red colour. On the nose, it opens with an elegant bouquet of dog rose, enriched by pleasant spicy notes of mint, coffee, and liquorice. On the palate, it is full, round, of great structure, and with excellent balance.

The Gattinara by Travaglini is one of the most authentic and famous expressions of Nebbiolo of this type. It is vinified in steel tanks and aged in oak barrels of different sizes for almost 28 months. Intense, mineral, spicy on the nose. Full-bodied, elegant and pleasantly tannic on the palate
Elegant and intense notes of sweet spices, mountain herbs, small red fruits (wild strawberry, cherry, raspberries) and mineral returns
Taste
Powerful, well-structured, with well-defined and persistent tannins in the finish

Grapes: Barbera, Dolcetto

Soil: Ferruginous red clay and limestone

Vineyard area: 2 ha
Planting type: Guyot and Spurred cordon
Vine density per ha: 5,000

Average age of the vineyard: 60 years
Average production per ha: 25 hl
Vinification and aging: Destemming of 80% of the grapes, spontaneous fermentation with submerged cap, skin maceration for 7 days in 25 hl and 32 hl oak barrels. Aging in the same containers.
Total sulphur: 18 mg/l
Bottles produced: 6,000
Le Mat du Raisin from Cascina degli Ulivi is a red wine made from the grapes of the youngest plants (which are still 60 years old!) from which Mounbè and Nibiò originate. Also known as U Guaio, a new wine that is easy to drink, crisp, and delicious.

When you feel desperately useless and good for nothing, Le Mat du Raisin from Cascina degli Ulivi is the wine for you. It will make you understand that it is from great troubles that the best things are born.

50% Barbera, 50% Dolcetto
The Semplicemente red wine is a daily bottle of great rusticity, a calling card of Stefano Bellotti. Stefano Bellotti is one of the most influential figures in the world of artisanal wine, being a staunch supporter of a non-interventionist approach since time immemorial. A true pioneer of biodynamics, he has been cultivating local varieties such as Cortese, Dolcetto, and Barbera alongside some international grape varieties like Sauvignon and Gewurztraminer since 1984 in Novi Ligure. From an initial hectare to the current 22, with a single belief: to produce liquids that reflect the grape and the territory, without any compromise.

The Semplicemente Rosso wine is the most immediate expression among Stefano's reds, made from red grapes sourced from young vines, about 20 years old. The approach fully adheres to the principles of biodynamics, and after a manual harvest of the grapes, the process continues with destemming and maceration for about 30 days in stainless steel containers, with fermentation strictly occurring with indigenous yeasts. Malolactic fermentation always takes place in stainless steel containers with aging on fine lees lasting about 3 months. Light filtration before bottling and no addition of sulphur dioxide.

The Bellotti Semplicemente Vino Rosso presents itself in the glass with a ruby colour of great intensity, not very penetrable. The nose is immediately expressive and "rustic", extremely rustic although enlivened by the wine's character. Earth, fresh fruit, noticeable volatility with hints of enamel. Then there are some spicy suggestions, as well as leather and underbrush. The sip is smooth, driven by freshness and a well-integrated pulp, easy in its originality.

(85% Nebbiolo, 10% Merlot, 5% Cabernet Sauvignon) 14.5%
Four letters, Gaja, synonymous in the world with Italian excellence. In homage to Barbaresco, land of Saracen incursions, a wine made from Nebbiolo, Barbera and Merlot grapes.
On the nose, intense aromas of ripe red fruit and berries emerge, including cherry, sour cherry, currant and raspberry, floral notes of rose and other dried flowers, herbaceous hints and slightly spicy notes of pepper in the background.

Represents yet another demonstration of skill by the winemaker Walter Massa, who is indisputably recognised as the 'Father of Timorasso', and on the other hand has undeniably contributed to restoring prestige and glory to all the oldest indigenous grape varieties of the Tortona area. 'L'Avvelenata', simply 'Red Wine' and not conforming to bureaucratic denominations, is the practical demonstration of everything that is Walter Massa and what the 'Vigneti Massa' represent. Made from grapes that have too often been considered unsuitable for producing wines of a certain level, it is a Red that proves quite the opposite. For those who love farmer's wines, it is a Red like those that used to be made, capable at the same time of achieving very high quality standards. It is a wine to be loved in every way.

100% Nebbiolo
It conveys quality, excellence, and elegance. The Barolo Bussia DOCG, produced by Poderi Aldo Conterno, after a maceration on the skins of 25-30 days, ages in large Slavonian oak barrels for 26 months. It is essential to wait for at least a year, but it guarantees certain improvements for at least the next decade.
TASTING NOTES

Garnet red in appearance. Red berry fruit, sweet spices, and flowers; then also hints of underbrush: the olfactory bouquet is sensual and refined. Equally fine and elegant is the palate, where the tannins are silky and integrate into a texture free of sharp edges. Full-bodied and round, it has a pleasant and savoury finish.

100% Nebbiolo
Among the three crus of Bussia that Poderi Aldo Conterno vinifies separately, the one known as “Colonnello” is certainly the easiest to appreciate, the most composed and probably the least austere. A wonderful Barolo from Monforte that matures in large Slavonian oak barrels for 28 months and stands out in the glass for its drinkability. Elegant, smooth, graceful, it is the classic Barolo capable of pleasing even the most discerning palates. A Barolo to fall in love with Barolo.
TASTING NOTES

Intense ruby red colour. Expressive nose with aromas of liquorice, tobacco, aromatic herbs, small red fruits and spices, with balsamic and ethereal hints. Austere, broad, mineral palate. It develops progressively, layering sip after sip. Explosive finish, with notes of violet and leather.

DESCRIPTION
Ruchè is a red grape variety with medium vegetative vigor and good productivity. The leaf is medium-small, trilobate and more rarely pentalobate, light green in colour and glabrous. The bunch is cylindrical-pyramidal in shape, elongated, compact and composed of medium-sized, sub-rounded berries that tend towards a violet colour, with a thick and very pruinose skin. It does not suffer from shatter and the ripening period coincides with the end of September or, at most, the beginning of October. It significantly anticipates ripening compared to other typical grape varieties of the area and in the final phases achieves agronomic performance in very short times.

The company "La Luna del Rospo" was founded in 1994. It is located in the province of Asti, in Agliano Terme, a territory particularly suited for the production of Barbera d'Asti, bordering to the West with Costigliole d'Asti, to the East with Nizza Monferrato and to the North with the city of Asti. Its calcareous, clayey soil rich in quartz notoriously gives rise to Barbera wines that elegantly and convincingly combine body, structure and fruit.

The work in the vineyards is characterised by maximum respect for every form of life: animals, plants, insects. The care of the vineyards is carried out in total absence of pesticides and chemical fertilizers, following the lunar phases. From pruning to harvesting, all work in the vineyard is done manually, to produce bunches from healthy vines that best express the territory of origin.

Vinification also takes place naturally and without the use of added yeasts, following lunar rhythms and favouring natural physical techniques rather than chemical ones in the processes. All this is done in respect of a product that is as alive, healthy, authentic and natural as possible.

“Butterflies, birds, insects, poppies and wildflowers are just some of the components, along with ourselves, of biodiversity,” says the owner, Renate Schütz, smiling, who has a degree in philosophy. “Biodiversity encompasses all living beings that inhabit the Earth and ensure the survival of life on Earth. It is a universal heritage for all humanity: therefore, preserving it must become our priority. Man is also part of it and benefits from it in daily life.”

The wine “Grignolino d’Asti” is a Grignolino, certainly one of the most important wines produced by the company La Luna del Rospo. The company La Luna del Rospo is located in one of the most beautiful wine regions of the province of Asti and the Piedmont region in general. The wine “Grignolino d’Asti” from La Luna del Rospo, as a Grignolino, is distinguished by its characteristic and original organoleptic profile. The wine “Grignolino d’Asti” from La Luna del Rospo is a red wine, still and dry, vinified from Grignolino grapes within the types provided by the Grignolino d’Asti DOC denomination. The company La Luna del Rospo has been included in the Quattrocalici Wine Guide because it is one of the most important wine realities in the province of Asti. The area where the company La Luna del Rospo is located has historically been suited for viticulture. In particular, the numerous awards obtained by the farms in the province of Asti have further encouraged producers to invest in the territory to make the best use of its production potential, to constantly improve quality, and to face new markets. The wines of the company La Luna del Rospo, and in particular the Grignolino “Grignolino d’Asti”, are characterized by the right sugar and alcohol content and good fixed acidity, which helps to enhance its aromas and maintain them over time. The winery produces about bottles of the wine “Grignolino d’Asti”, testifying to the importance that this wine holds in the context of the company’s production.

DENOMINATION: Barolo Docg
GRAPE VARIETY: Nebbiolo

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