Wines technical sheets

White wines:

Roero Arneis Camestrì

Arneis vine is one of the most ancient white berry vines from Piedmont. It was born in Roero area, where its traces have been found starting from the XVI Century. Roero Arneis Camestrì is produced with 100% Arneis grapes from Arneis area and exactly from Vezza d’Alba. The soils on which these vineyards are grown have a good percentage of sand and the terrains have steep inclinations. The vineyards have an east sun exposure. The soil origin and the micro-climate create therefore an ideal environment for a good ripening of Arneis grapes. They have compact bunches and medium-small grapes and generally they ripen in the second half of September. They are harvested and collected in perforated plastic cases, the wine is produced on a daily basis, with the grapes harvested, using the most updated technologies to ensure that everything proceeds according to the standards. We obtain an average of 30,000 bottles of wine from 4 hectares of Arneis-cultivated vineyard. This wine is characterized by a pleasant straw-yellow colour with strong greenish reflexions.
It has delicate fragrances of ripe fruits and flowers, while it has a fresh taste thanks to its balanced acidity, very well supported by a rich body and structure. Due to its fragrance the wine can be sold and drunk starting from the following spring after the grape harvest and can be aged and improved for two or three years. The suggested serving temperature is 12/13°C.

Langhe favorita

Langhe favorita is produced with 100% Favorita, coming from a vineyard that has been producing for 35 years in Vezza d’Alba. The land has a south-east sun exposure. The very steep terrain inclination and the high concentration of stumps per hectare do not allow the mechanization. This vineyard bunches and grapes are bigger than Arneis ones and ripen in the second half of September. They are hand harvested and collected in perforated plastic cases, making wine on a daily basis, with the grapes harvested, using the support of the most updated technologies to optimize all wine making processes. The production is of about 3,000 bottles. This wine has a poor straw-yellow colour, with light greenish reflections. It has a good, delicate and gentle fragrance persistence. It has a dry taste, with a strong sensation of freshness and a slightly bitter end. The Langhe Favorita can be put on sale and drunk starting from the following spring after the grape harvest and can be kept for two years maximum. Suggested serving temperature 10/12°C.

Red wines:

Barbera d’Alba Mommiano

Barbera d’Alba is produced with 100% Barbera grapes, arriving from the village of Canale vineyards, in a place called Mommiano. The vineyards have a south-east sun exposure. This area has clayey and calcareous soil. The vineyards are from 15 to 35 years old. The grape harvest of these carefully selected grapes starts at around the end of September and beginning of October. The wine making processes used are the following: grapes destemming and crushing, fermentation at controlled temperature for 7/8 days and racking off. Afterwards the wine is poured into these oak wood barrels for 7/8 months. The bottling takes place generally the year after the grape harvest during the month of August. After 3/4 months the wine is ready to be sold. The production is of about 6,000 bottles. Barbera d’Alba Mommiano wine has a garnet red colour with purple nuances.

It has red berry fruits fragrances like cherry and raspberry. It has a warm, full taste with a good structure and supported by a vein of acidity which is one of the main characteristics of this vine. Suggested serving temperature 17/18°C .

Barbera d’Alba Filatura

Barbera d’Alba Filatura wine is produced with 100% Barbera grapes, coming from a sole vineyard in the village of Canale standing at 270 meters above sea-level. The vineyards are from 30 to 50 years old. The south-west sun exposure of the vineyard, the medium mixture soil with a good percentage of clay allow a very good ripening of bunches. The grape harvest takes place normally at the beginning of October.
The wine making processes used are the following: grapes destemming and crushing, fermentation at controlled temperature for 10/12 days and racking off. The wine is afterwards poured into wooden barrels where it finishes its alcoholic and malolactic fermentation. The wine is improved in barriques (with a good relation new/used ones according to the characteristics of the year) for 12/14 months. The production is of around 6,000 bottles. After the bottling the wine rests for some months before being commercialized. Barbera d’Asta Filatura has a very deep ruby red colour, with cherry, raspberry and jam scents which are mixed and well melted with oak vanilla fragrances. The wine long lasting taste has a great structure and smoothness. Suggested serving temperature 17/18°C.

Nebbiolo d’Alba

Nebbiolo d’Alba wine is produced with Nebbiolo grapes arriving from two of our vineyards which are cultivated in the village of Vezza d’Alba and Canale. The grape harvest takes place between 10 and 20 October. The wine making processes used are the following: soft grapes destemming and crushing, fermentation at controlled temperature for 10/12 days and racking off. Afterwards the wine is matured for one year in 30hl wooden barrels. The production is of about 8,000 bottles. It is a great wine: deep ruby red colour, unmistakable fruits (raspberry and blackberry) and flowers scents (violet and dog rose) with a gentle wood fragrance that gives delicate balsamic notes to the taste. Suggested serving temperature 18°C.

Roero Torretta

Roero Torretta wine is produced with Nebbiolo grapes arriving from a vineyard having the same name in the village of Canale. The soil, of ancient sea origin, contains high percentages of sand and mineral salts which give Nebbiolo grapes different and very particular and captivating scents and flavours. The vines are between 30 and 50 years old. The vineyard has a south-west sun exposure and is at 250m above sea-level. The carefully selected grapes are harvested between 10 and 20 October. The wine making processes used are the following: grapes destemming and crushing, fermentation at controlled temperature for 14/16 days and racking off. Afterwards the wine is poured in little French oak wood barrels where it finishes the malolactic fermentation; it is then left there to be improved for 16 months. The production is of 6,000 bottles. After the bottling the wine rests for few month before being commercialized. The wine has a great balance and agreeableness, but with a certain intricacy that Nebbiolo is able to develop also in Roero terrains.
It has a thick, sophisticated scent, with fruits, underwood, withered rose notes; mineral notes of spices and tobacco are added when it get older. It has a warm and surrounding taste, with a good tannin/acidity balance, at the end some cocoa and liquorice notes arise. Suggested serving temperature 18°C.

Birbét

Birbét is the name that indicates, in Roero, the wine obtained from “long-bunched Brachetto” grapes. The partially fermented must that we produce is ideal to be combined with desserts. The red ruby colour and the typical deep rose scent make the Birbét very captivating. To the palate its fragrance is supported by a good sugar/acidity and alcohol balance and it leaves a long sensation of fruits. Suggested serving temperature 8/10°C.