ERBALUCE

For a long time the origin of this vine was discussed. The famous Dalmasso ampelographer, in his official encyclopedic work concludes that it is a real native Canavesano vine. The ancient diction Albaluce, frequently cited in historical books, would demonstrate a Roman origin of the name (Alba Lux), probably derived from the particular color of bream which has coppery reflections in the last phase of maturation.
The main characteristics of this white variety are undoubtedly its important acidity flanked by a decidedly high mineral content all enclosed in a very robust skin. These characteristics allow Erbaluce to transform perfectly from a dry mineral and complex white into a structured bubble with a very long persistence, to finish in a sweet and balanced Passito. Three unique experiences enhanced by a great longevity.

BARBERA

In the Piedmontese tradition this wine has always been indicated in the feminine: ”La Barbera”. Barbera, an historic Piedmontese grape, has stood out for its constant expansion over the centuries to the point of currently representing the most widespread of the red grape varieties of our region. Its characteristics are well known: high concentration in colour and in sugars when ripe so as to create wines with an absolute pleasure. The Barbera wine aged for 6 months.

BARBERA

In the Piedmontese tradition this wine has always been indicated in the feminine: ”La Barbera”. Barbera, an historic Piedmontese grape, has stood out for its constant expansion over the centuries to the point of currently representing the most widespread of the red grape varieties of our region. Its characteristics are well known: high concentration in colour and in sugars when ripe so as to create wines with an absolute pleasure. The Barbera wine aged for 6 months.

NEBBIOLO

Its certain origins date back to the early XIV century but only from the XIX century is Nebbiolo frequently mentioned in the works of the most famous ampelographers. There are two presumed origins of the name: one from “fog” (nebbia in Italian) as its berries seem “clouded” by the abundant bloom (natural protective wax) and the other due to the late ripening of the grapes which leads to harvest in mid-October, the foggy season.
This variety is characterized by a high morphological heterogeneity, difficult to cultivate and is present in restricted areas which are particularly suited to its cultivation. The vinification is bound by the characteristics of the grape: high concentration in tannins (main constituents of red grapes and very important antioxidants) and low in anthocyanins (the pigment of red grapes) which require long macerations and refinements: these two steps guarantee extraction of colour and structure and at the same time their stabilization to obtain long-lived, complex and decidedly structured wines. It possesses outstanding qualities.
Nebbiolo is grown in particular abundance in the southern Piedmont (Langhe and Roero located in Cuneo’s area), in the upper Piedmont like Canavese (especially in the historic municipality of Carema), the Biellese, the upper Vercellese and Novarese. It is also present in the Asti’s area, although in smaller quantities. Outside of Piedmont it is spread in the lower Aosta Valley, even more in Valtellina and Franciacorta.

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