Our wines

Indigenous vines produce excellent products up to the high standards of the Monferrato zone, an area inscribed in the UNESCO World Heritage List.

CÀSTORE

BARBERA DEL MONFERRATO RED DOC (Controlled Denomination of Origin) – YEAR 2016

Vine: 100% Barbera del Monferrato

Vineyard: the variety is cultivated in the Vignale Monferrato zone on sloping land with clayey soil rich with limestone. The vines are trellis-trained with Guyot (cane) pruning and a plant density of approximately 5,000 vines per hectare. The vines from which the bunches are harvested are between fifteen and fifty years old.

Vinification: the grapes are harvested when they have a good sugar level, good skin colour and advanced seed maturation. Harvested in 20 kg crates, to avoid damaging the product, the grapes are transported to the wine cellar for pressing, i.e. the separation of the grapes from the stalks. The must with the skins ferments at a controlled temperature in steel containers for approximately 25 days; during this period the sugars are converted to alcohol and colour, tannins and aromas extracted from the skins. The pomace is then removed from the wine, which continues its transformation and maturation in steel vats for approximately a year, then the process continues, ending with the wine being stabilized and bottled.

MÀRSIA

SPUMANTE BRUT ROSÉ

Vine: 100% Barbera del Monferrato

Vineyard: this variety is cultivated in the Vignale Monferrato area on tendentially clayey land with a substratum of more or less compact calcareous marl. The vines are trellis-trained with renewed cane pruning and a plant density of approximately 4,000 vines per hectare.

Vinification: the grapes are harvested at a potential strength of approximately 12.00-12.50 degrees and quite a high fixed acidity (to ensure freshness is maintained through time). Transported to the wine cellar in 20 kg. crates, the bunches of grapes undergo direct pressing, obtaining a pale pink must which then undergoes cold static clarification. It is fermented in autoclaves where, along with the formation of the alcohol, aromas, flavour and the sought-after froth (a fundamental feature of spumante) also form. Left to mature for several months at -2°C, it later undergoes clarification and stabilization with separation of the yeast. Bottled with the typical mushroom cork.

TÈMI

CORTESE WHITE WINE DOC (Controlled Denomination of Origin) – YEAR 2016

Vine: 100% Cortese

Vineyard: this variety is cultivated in the Vignale Monferrato zone on tendentially clayey land with a substratum of more or less compact calcareous marl. The vines are trellis-trained with Guyot (cane) pruning and a plant density of approximately 5,000 wines per hectare.

Vinification: the grapes are harvested as soon as they reach the potential strength of approximately 12.5° and quite high acidity. The harvested grapes are transported to the wine cellar in crates containing approximately 20 kg, where they undergo cooling and then direct pressing. Once the clear must is obtained, it is fermented at a temperature of approximately 15°C to keep the aromas unchanged. It is fined on the lees for approximately four months at a temperature of approximately 4°C. It then undergoes clarification and stabilization and is bottled in the spring after the harvest.

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