Barbera d’Alba Castellinaldo D.O.C.

Barbera d’Alba D.O.C “Serafin”

Wine variety: 100% Barbera

Production area: Castagnito

Training system: Guyot

Yield per hectare: 80 q.li

Harvest: takes place manually in perforated boxes at the beginning of October

Tasting notes: intense ruby red. The nose is enveloped in ripe red fruits and spices such as vanilla. The short passage in wood determines an excellent roundness and softness in the mouth, with soft and long-lasting tannins.

Serving temperature: 17°-19°

Pairing: ideal with Piedmontese first courses, roasts and aged cheeses

 

 

Barbera d’Alba D.O.C

Barbera d’Alba D.O.C

Wine variety: 100% Barbera

Production area: Castagnito

Training system: Guyot

Yield per hectare: 100 q.li

Harvest: takes place manually in perforated boxes at the beginning of October

Tasting notes: dark and intense ruby red, almost impenetrable. The nose is pleasant with clear aromas of blackberries, blueberries and an aftertaste of violets. In the mouth it has good acidity and excellent heat, very structured and very persistent.

Serving temperature: 17°-19°

Pairing: excellent with tagliatelle with meat sauce and roast meats, to try with cheeses

 

Langhe Dolcetto D.O.C

Langhe Dolcetto D.O.C

Wine variety: 100% Dolcetto

Production area: Castagnito

Training system: Guyot

Yield per hectare: 100 q.li

Harvest: takes place manually in perforated boxes in the second / third decade of September

Tasting notes: to the eye ruby red with violet reflections. The nose is vinous and with a slight spiciness. In the mouth it results with medium tannins that converge a good balance

Serving temperature: 17°-19°

Pairing: risotto, rabbit and cheeses that are not too mature

 

 

 

 

 

 

 

Langhe Favorita D.O.C

Langhe Favorita D.O.C

Wine variety: 100% Favorita

Production area: Castagnito

Training system: Guyot

Yield per hectare: 100 q.li

Harvest: takes place manually in perforated boxes around mid / late September

Tasting notes: to the eye it shows a beautiful straw yellow. On the nose you can perceive yellow pulp fruits and tropical fruits such as medlar and pineapple. In the mouth it is fresh and drinkable.

Serving temperature: 10°-12°

Pairing: perfect for aperitifs and appetizers; ideal with fried fish

 

Nebbiolo d’Alba D.O.C

Nebbiolo d’Alba D.O.C

Wine variety: 100% Nebbiolo

Production area: Castagnito

Training system: Guyot

Yield per hectare: 70 q.li

Harvest: takes place manually in perforated boxes in mid-October

Tasting notes: ruby red. The nose is delicate with hints of undergrowth and spicy tones. In the mouth it is full, tannic and enveloping with a medium persistence.

Serving temperature: 17°-19°

Pairing: excellent combination with traditional Piedmontese dishes, it is enhanced with boiled meats, braised meats and game; the combination with dark chocolate is curious and particular

 

 

Piemonte Grignolino D.O.C

Piemonte Grignolino D.O.C

Wine variety: 100% Grignolino

Production area: Castagnito

Training system: Guyot

Yield per hectare: 95 q.li

Harvest: takes place manually in perforated boxes at the end of September

Tasting notes: in the glass it is a light ruby red. The nose is enhanced by an olfactory bouquet of cherries and strawberries. In the mouth it is slightly tannic with a fresh and flowing sip.

Serving temperature: 16°-18°

Pairing: to try as an aperitif, with Piedmontese appetizers, with agnolotti in broth and poultry

 

 

 

Piemonte Moscato D.O.C

Piemonte Moscato D.O.C

Wine variety: 100% Moscato

Production area: Costigliole d’Asti

Training system: Guyot

Yield per hectare: 110 q.li

Harvest: takes place manually in perforated boxes at the beginning of September

Tasting notes: to the eye it is bright yellow, the nose is aromatic and fruity, in the mouth it is cheerful and sweet

Serving temperature: 8°-10°

Pairing: dessert wine, ideal with dry pastries and hazelnut cake

 

Roero Arneis D.O.C.G.

Roero Arneis D.O.C.

Wine variety: 100% Arneis

Production area: Castagnito

Training system: Guyot

Yield per hectare: 100 q.li

Harvest: takes place manually in perforated boxes in mid-Semptember

Tasting notes: light straw yellow with greenish reflections. The nose has a perfume that is not excessive but elegant, floral and fruity with citrus hints. In the mouth it is fresh and savory with mineral hints, typical of the Roero Arneis

Serving temperature: 10°-12°

Pairing: excellent as an aperitif and ideal for fish starters and first courses; amazes with sushi