our wines
| PHOT CELLAR STRADUN ARE THE VINEYARDS ALONG THE WAY THE PATH OVER THE CELLAR |
|
BAROLO
Made from: Nebbiolo grapes.
|
|
BAROLO
|
|
|
| Serving temperature: with alcohol varying between 13 and 14° C. It is best served at room temperature with braised meats, game and strong cheeses. Ripening: from the 15th of October, it is last of the Piedmontese grapes to be harvested. |
|
BAROLO AND BARBERA ALBA
|
Made from: Nebbiolo grapes.
Colour: garnet red with tinges of orange. Bouquet: ethereal, pleasant a
.jpg) Taste: dry, full, vigorous, austere but velvety, harmonious. Serving temperature: to be served at a temperature 14 - 16° C. Ripening: from the 15th of October, it is the last of the Piedmontese grapes to be harvested. |
|
DOLCETTO D'ALBA Made from: Dolcetto grapes.
|
|
BARBERA D'ALBA
|
Made from: Barbera grapes. The bunch has the shape of a pyramid, more or less compact. The grapes is oval, dark blue. Colour: bright ruby red to garnet red after maturing. Bouquet: intense, pleasant ethereal bouquet. Taste: dry, robust, full taste after maturing with a slightly bitter backtaste. Serving temperature: around 20° C. for a lively barbera the best serving temperature would be around 12-14° C. It goes well with any cuisine,with meat dishes (game and roast) and cheese. |
|
NEBBIOLO LANGHE STRADUN Exposure West south west Vinification: red , with skin maceration in stainless steel vats. Ageing in the cellar: the new wine is kept 3 months in steel tanks and undergoes malolactic fermentation; and finally aged in tonneaux (5 Hlt capacity) for 8 months. Ageing in the bottle: 6 month colour brillant ruby red in colour with soft orange notes, it is rich complex, tanninc and pleasant on the nose with hints of raspberry food combination: excellent to pair with agnolotti with ragu, flavourful risottos, fettuccine meat stews, veal chops to lamb or roasted goat , rabbit with peppers.
|
|
| |
 |
|
BAROLO RISERVA BUSSIA 2013 is landed. VINIFICATION IN RED. FERMENTATION 20 DAYS AD TEMPERATURE 32° GR AGEING THE WINE IS KEPT FROM 3 TO 5 MONTHS IN STELL VATS AND UNDERGOES THE MALOLACTIC FERMENTATION, IT IS DECANTED FOR SEVERAL TIME, AND FINALLY AGED IN FRENCH OAK BARREL 45/50 HL FOR 48 MONTHS. AGEING IN THE BOTTLE FOR 12 MONTHS ALCOHOL CONTENT: RANGE FROM 14,50° TO 15° ALC/ VOL DEPENDING ON THE VINTAGE COLOR. BRILLANT GRENADES RED IN COLOUR WITH SOFT ORANGE NOTES, NOTES OF JAM, RAPSBERRY, LICORICE, CHERRY AND CAMPHOR, SOFT MOUTH OR REMARKABLE STRUCTURE WITH THE FINE TANNINS AND PERSISTENCE TOBACCO,PEPPER AND TRUFFLES ARE EXPRESSED ON THE FINISH |
|
