CAMPO RE

DOLCETTO D’ALBA DOC

Grape variety: 100% Dolcetto

Vinification: grapes picked by hand are stored in baskets and pressed as soon as they come from the vineyards. Fermentation starts spontaneously and proceeds for about one week, pumping the must on the heat a few times every day. When dry skins are softly pressed. The clean wine gets to the malo-lacting fermentation and it is kept in cement tanks until the following summer, when it is bottled. Sulfites are added to this wine only at this time, in very low quantity.  

Colour: Intense ruby red.

Nose: Reminiscent of cherry, black berry and currants. 

Taste: Full, soft and round, persistent finish.

DOLCETTO D'ALBA DOC

Grape variety: 100% Dolcetto

Vinification: grapes picked by hand are stored in baskets and pressed as soon as they come from the vineyards. Fermentation starts spontaneously and proceeds for about one week, pumping the must on the heat a few times every day. When dry skins are softly pressed. The clean wine gets to the malo-lacting fermentation and it is kept in cement tanks until the following summer, when it is bottled. Sulfites are added to this wine only at this time, in very low quantity.  

Colour: Ruby red

Nose: Fruity note of cherry, currants and black berry. 

Taste: Fruity, quite soft and round, vinous, slightly bitter with gentle tannins.

NEH’?

LANGHE DOC ROSSO

Grapes variety: Dolcetto, Barbera and Nebbiolo blended with approximate percentage.of 50%,30% and 20%

Winemaking: grapes are hand picked and softly pressed separately. Must ferments spontaneously, soaking with skins to get a deep colour avoiding dry tannins. After the malo-lactic fermentation the three wines are blended using a percentage of each which could change from on mass to the other, with goal of reaching constant characters.

Tasting notes: reach and fruity, it shows deep fruity aroma  where summer red fruits give the main character, leaving ample deep final sensation, dry and lightly tannic. The colour is deep ruby red and the wine shows good structure and medium body.

Serving notes:  this wine is borne for daily consume and it is the typical brad and butter wine, perfect with all sort of food and even by itself, as aperitif or  for drinking out of the meal.

 Curiosity: “Né’?” is probably the most popular piemontese slang word and it is known everywhere. It is used to give a positive emphasis to a conversation and it can also be find, with the same meaning, in other languages. The wine is organic, certified by Ecocert Italia

BARBARESCO DOCG Riserva

Grape variety: 100% Nebbiolo

Vinification: grapes are picked  by hand and spontaneously fermented, maceration lasts over three weeks keeping the hat wet. The wine is racked from skinst when sugar level is still around 7 grams/liter , without pressing. Fermentations, alcoholic and malo-lactic, end together in cement tanks. The wine lays in new french barriques for 3 months of time and follows refining in barriques and tonneaux of different ages and usage for periods of three months each, racking the wine at least 6 times during the complete refining time. This is not a rule, as some vintages require longer aging. So we leave the wine deciding.

Colour: Intense red.

Nose: Floral and complex at the same, berry notes combined with chocolate, spices, herbs and light mint.. 

Taste: Intense and velvety takes back in the palate above mentioned notes, long and persistent.

GRAPPA STRAVECCHIA

Grape variety: 100% Nebbiolo

Vinification: Distillation of Nebbiolo pomace. The grappa is aged in oak barrels for 36 months.

Colour: Amber.

Nose: Complex intensity of the fragrances.

Taste: Velvety softness.

CAMPO QUADRO

BARBARESCO DOCG

Grape variety: 100% Nebbiolo

Vinification: grapes are picked  by hand and spontaneously fermented, maceration lasts over three weeks keeping the hat wet. The wine is racked from skinst when sugar level is still around 7 grams/liter , without pressing. Fermentations, alcoholic and malo-lactic, end together in cement tanks. The wine lays in new french barriques for 3 months of time and follows refining in barriques and tonneaux of different ages and usage for periods of three months each, racking the wine at least 6 times during the complete refining time. This is not a rule, as some vintages require longer aging. So we leave the wine deciding.

Colour: Intense red.

Nose: Floral and complex at the same, berry notes combined with chocolate, spices, herbs and light mint.

Taste: Intense and velvety takes back in the palate above mentioned notes, long and persistent.

VIGNETO ZOCCO

BARBERA D’ALBA DOC

Grape variety: 100% Barbera

Vinification: Selected organically grown grapes from owned vineyards  are picked by hand. They are gently crashed and left starting fermentation spontaneously;  must ferments with skin contact at about 25°C  of temperature. Fermentation and refining process take place in cement tanks .

After malo-lactic fermentation this wine ages 48 months in barrels.

Bottling time is always during warmer times, to allow this wine showing  its best character.

Colour: Ruby red

Nose: Wild berry, bitter cherry with a discreet boisè, with autumn notes, leather and spices.

Taste: Velvety sensations, elegant and persistent with well balanced acidity and tannins.

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STEFANAGO ROSSO

ROSSO Provincia di Pavia I.G.P

Organic Wine,  Red,  Still

Grape variety: 50% Barbera 50% Merlot                                                               

Alcohol percentage: 13% vol

Harvest: 2013

Viticulture and Vinification:  Organic growing, manual harvest with selection of the grapes in the first days of October. Crushing by de-stemming and contact with the peels for a few days to extract the color. Fermentation, maturation and aging in temperature-controlled stainless steel tanks, then bottling during the spring.

Tasting note: Red still wine, with a ruby red color and violet reflexes; the scient is fruity, wide and floral, and the taste is persistent, soft and balanced.

Serving technique and matchings Ideal for the whole meal.

The suggested serving temperature is 16° - 18°

Details Pleasant wine, young and not demanding, explicity thought to accompany easily any dish of the daily meal.

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BOIOLI

BONARDA dell’Oltrepo Pavese D.O.C.

Type: Red Still

Grape variety: 100% Croatina

Winemaking process: grapes facing south, 380 meters AMSL, clay soil, Guyot arrangement, 3.500 stumps per hectare. Organic growing, manual harvest with selection of the grapes in the first days of October. Crushing by de-stemming and contact with the peels for a few days. Fermentation, maturation and aging in temperature-controlled steel tanks. Six months in cellar after bottling.

Tasting note: still wine, intense ruby red with violet reflections; the fragrance is fruity, wide and floral with hints of violet and wild strawberry, the taste is persistent, balanced and sweetish.

Serving note: ideal with all cold cuts, cooked and raw, and on all typical dishes of Oltrepo Pavese. For an unusual match, it is suggested to serve it with fruit pies and donuts.

The suggested serving temperature is 16° - 18°

Curiosity: the Bonarda wine is one of the wines that most identifies with the territory of Oltrepo Pavese. Usually in the sparkling version, it is indeed proposed in a still and soft vinification pleasantly surprising. This wine states an unexpected character, intense and pleasant, soft and round, slightly tannic, well balanced with red fruit notes and a slight presence of violet, surely well accepted.  

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CROATINA

Provincia di Pavia I.G.P

Vinification without added sulfites

Type: Red Still

Grape variety: 100% Croatina

Winemaking process: grapes facing south, 380 meters AMSL, clay soil, Guyot arrangement, 3.500 stumps per hectare. Organic growing, manual harvest with selection of the grapes in the first days of October. Crushing by de-stemming and contact with the peels for a few days to extract the color. Fermentation, maturation and aging in temperature-controlled steel tanks, then bottling during the spring. Six months in cellar after bottling.

Tasting note: red still wine, with a ruby red color and violet reflexes; the scent is fruity, wide and floral, and the taste is persistent, dry and balanced.

Serving note: ideal for the whole meat, especially with aged cheeses and cold cuts.

The suggested serving temperature is 16° - 18°

Curiosity: an unusual vinification for an original Oltrepo Pavese wine, without adding sulfites: the result is a pleasant and particular wine, with unusual notes and intense fruity fragrances; a balanced tannin taste and a fresh acidity make this whine suited for the whole meal.

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