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La Barbartella

SONVICO

GRAPES: 50% CABERNET SAUVIGNON, 50% BARBERA D’ASTI  

 

The Wine: Sonvico is made of 50% Cabernet Sauvignon and 50% Barbera d’Asti grapes. The harvest begins the second week of October. After separating the Barbera from the Cabernet Sauvignon grapes; the vinification and maceration on the lees takes place, for a period of 8/10 days in stainless steel tanks (at temperature controlled cellars). In the spring following the harvest, when the malolactic fermentation is complete, the Barbera and the Cabernet Sauvignon juices are blended together, decanted and aged into small French oak barriques for an additional period of 7 to 8 months, before being bottled and placed on the market.

 

Tasting Notes: Sonvico has a deep ruby red color extracts an intense fruity bouquet with brooding blackcurrant, licorice, spice and a scent of vanilla.  Rich, supple fruit is supported by juicy acidity. A densely packed wine with plenty of underlying structure and strong tannins with a harmonious long silky finish on the palate. This wine can be extremely flexible with food. Excellent with focaccia, pasta with meat sauces, grilled or roasted red meats and wild game.  

  

LA VIGNA DELL’ANGELO

  GRAPES: 100% BARBERA D’ASTI                         

 
The Wine: La Vigna dell’Angelo is made of 100% Barbera d’Asti grapes.  The harvest takes place around the 10th of October. After a perfect selection of hand picked grapes; the vinification and maceration on the lees takes place, for a period of 8/10 days in small oak barrels (at temperature controlled cellars). In the spring following the harvest, when the malolactic fermentation is complete, this Barbera is decanted and aged into small French oak barriques for an additional period of 7 to 8 months, before being bottled and placed on the market.
 

Tasting Notes: La Vigna dell’Angelo has a deep ruby red color with light purple highlights.  An intense fruity bouquet extracts aromas of blackberry, cherry and violet scents.  A densely packed wine with plenty of underlying structure and strong tannins with a harmonious long silky finish on the palate. This wine pairs well with most dishes some of our suggestions are: roasted white meats such as turkey or leg of lamb with rosemary and garlic, veal filet sautéed with prosciutto and sage and of course with ripe aged cheeses.   

NOÈ

  GRAPES: 50% CORTESE, 50% SAUVIGNON BLANC  

 

The Wine: Noè is made of 50% Cortese and 50% Sauvignon Blanc grapes.  The harvest of the Sauvignon begins when the grapes are totally ripe usually at the end of August, and as for the Cortese grapes, it begins in the middle of September.  The fermentation takes place in small French oak barriques (at temperature controlled cellars) but separating the Cortese and the Sauvignon grapes and only after some tastings is the percentage of Cortese and Sauvignon determined before blending and creating this Monferrato Bianco “Noè”. In the spring following the harvest, when the malolactic fermentation is complete, the combined juices are decanted and aged in bottles for a period of 6 months, before being placed on the market.

 

Tasting Notes: Noè is a vibrant straw color; rather complex nutty, highly aromatic nose of orange peel, lime and mint maintain a delicate bouquet.  Fresh, crisp concentrated fruit flavored with a bright, tangy long delicious finish. An impressive wine that marries well with appetizers, as well as fish soup, seafood platters or grilled white meats.   

BARBERA D’ASTI

  GRAPES: 100% BARBERA D’ASTI

                       
 
The Wine: The harvest takes place at complete maturity of the grapes in the middle of September. The handpicked grapes undergo a delicate pressing and macerate on their skins for about 10 days in stainless steel tanks. After a brief passage in French oak barriques, the wine is refined at least 6 months in bottle before being placed on the market.
 

Tasting Notes: A deep ruby red color introduces this elegant Barbera. Loaded with berries, violet, almond and rose notes on the nose, it evolves in a dry, well-balanced palate. This wine pairs well with elaborated entrees or red meat and poultry in flavorful sauces.   

RUANERA

  GRAPES:  75% CABERNET SAUVIGNON 25% BARBERA D'ASTI

 

The Wine: Average production per ha. 50 hl. Grape harvesting at complete maturity: Barbera at 10th of October and Cabernet at 20th of October. Separated vinification with crushing-stemmer and maceration with the skins for 7/8 days. Controlled temperature of 25-26° C. In the spring following the harvest, the different qualities of wine are blended and stored in stainless steel tanks until bottling.

 

Tasting Notes: Ruanera is an excellent red in which the fruitiness,dryness and freshness of the Barbera is complemented by the body, elegance and herbaceous notes of the Cabernet Sauvignon. Intense ruby color. On the nose, its fruit-forward aromas stand out (blackberry, redcurrant and plum), but also its gentle hints of tobacco, in a clean bouquet which tones in the fruit with the spicy notes. On the palate, it gives pure satisfaction: rich, with plenty of body and a vibrant freshness, fruity, persistent.