Name: Le Zucche – Gavi docg Riserva Vigna

Vine: Cortese – Ancient vines obtained via clonal selection by the Consorzio Tutela del Gavi (Gavi Wine Protection Consortium)

Winemaking: “sur lie” aging in small wooden barrels

Grape maturation: in the bottle at least 1 year

Organoleptic properties:
straw yellow colour.
Ethereal scent, with notes of oxidative benzenes and flint,
derived from aging.
Dry taste, endowed with freshness.

Serving temperature: from 10 to 12 °C – 50/54 °F

Alcohol content: from 12% to 13,5% vol

Bottle capacity: 0,75 liter

Name: Vinarancio – white wine from macerated grapes.
Organic wine produced with indigenous yeasts

Vine: Caricalasino, ancient varieties

Winemaking: crushing of the grapes, maceration with the skins for about 15 days depending on the year

Grape maturation: a year of aging in steel and equally in the bottle

Organoleptic properties:
antique gold/orange color, which derives from the “old-fashioned” maceration of the fermented skins.
Aroma of citrus fruits and candied fruits.
Fresh, tannic and very clean taste.

Serving temperature: 10-12° C / 50-54° F

Alcohol content: from 12% to about 13.5%

Bottle capacity: 0,75 liter

Name: Zané – Monferrato Bianco doc

Vine: Caricalasino, ancient varieties

Winemaking: temperature-controlled in a steel vessel

Grape maturation: in the bottle at least 6 months

Organoleptic properties:
pale yellow colour conferred by thick and dark skin of the ancient vine.
Characteristic aroma of this vine variety.
Conveys a dry and rich, almost tannic texture to the palate.

Serving temperature: from 8 to 10 °C – 47/50 °F

Alcohol content: from 12% to 13,5% vol

Bottle capacity: 0,75 liter

Name: Pian Lazzarino Drác Bianco – Gavi docg from the Municipality of Bosio

Vine: Cortese – Ancient vines obtained via clonal selection by the Consorzio Tutela del Gavi (Gavi Wine Protection Consortium)

Winemaking: “sur lie” aging in small wooden barrels

Grape maturation: in the bottle at least 2 years

Organoleptic properties:
bright golden colour.
Scent of butter and honey, pastries, candied fruits,
noble rot aromas and spices.
Rare persistent aftertaste.

Serving temperature: from 10 to 12 °C – 50/54 °F

Alcohol content: from 13% to 14% vol

Bottle capacity: 0,75 liter

Name: Fistonia – Dolcetto di Ovada doc

Vine: Nibiö, ancient variety of Red Dolcetto wine stalk

Winemaking: maceration with the skins around 10 days (depending on the year)

Grape maturation: 6 months in glass

Organoleptic properties:
bright red purple colour.
Fine and elegant bouquet with floral hints.
Dry and austere taste.

Serving temperature: from 14 to 16 °C – 57/60 °F

Alcohol content: from 12% to 13,5% vol

Bottle capacity: 0,75 liter

Name: La Vecchia – Dolcetto di Ovada doc

Vine: Nibiö, ancient variety of Red Dolcetto wine stalk

Winemaking: maceration with the skins around 15 days (depending on the year)

Grape maturation: aging 1 year in wood and 6 months in the bottle

Organoleptic properties:
deep red violet colour derived from the perfect ripeness of its grapes.
Fragrant and intense aroma with hints of berries and jam.
Round and voluptuous texture.

Serving temperature: from 14 to 16 °C – 57/60 °F

Alcohol content: from 12% to 13,5% vol

Bottle capacity: 0,75 liter

Name: L’Arciprete – Ovada docg Riserva Vigna

Vine: Nibiö, ancient variety of Red Dolcetto wine stalk

Winemaking: maceration with the skins around 15 days (depending on the year)

Grape maturation: aging 2 year in wood and 1 year in the bottle

Organoleptic properties:
Brilliant ruby red colour tending toward terracotta.
Elegant bouquet with morello-variety cherry scent.
Tertiary notes derived from aging.
Balanced flavour, silky tannins, lingering aftertaste

Serving temperature: from 16 to 18 °C – 60/65 °F

Alcohol content: from 13% to 14% vol

Bottle capacity: 0,75 liter

Name: L’Arciprete Drác Rosso – Ovada docg Riserva

Vine: Nibiö, ancient variety of Red Dolcetto wine stalk. Slightly dried grapes

Winemaking: maceration with the skins around 15 days (depending on the year)

Grape maturation: 2 years of aging in wood and 2 years in the bottle

Organoleptic properties:
bright red colour with orange hues derived from aging.
Complex and fragrant scent: Blackberry, cherry, tobacco notes stand out.
Texture is rich, full-bodied and the aftertaste is persistent

Serving temperature: from 16 to 18 °C – 60/65 °F

Alcohol content: from 14,5% to 15,5% vol

Bottle capacity: 0,75 liter

Name: La Cascina – Monferrato Rosso doc

Vine: Nebbiolo – clonal selection of the Consorzio Tutela Barolo (Barolo Wine Protection Consortium)

Winemaking: maceration with the skins around 15 days (depending on the year)

Grape maturation: about 2 years of aging in wood

Organoleptic properties:
pale ruby red colour tending towards terracotta.
Elegant bouquet with hints of cocoa and spices.
Light wooden notes derived from aging.
Silky tannins and a candid taste render the drinking experience enjoyable to the palate.

Serving temperature: from 16 to 18 °C – 60/65 °F

Alcohol content: from 13% to 14% vol

Bottle capacity: 0,75 liter

Name: La Canna e L’Orzo Rosé – bottle-fermented sparkling wine. Champagne method Rosé

Vine: Nibiö, ancient variety of Red Dolcetto wine stalk

Winemaking: fermentation at 18°C in a steel vessel and fermentation following the classical method at 12 °C

Grape maturation: at least 24 months with its lees in the bottle

Organoleptic properties:
Tenuous rose colour.
Light and foamy perlage.
Fine and fragrant classical method.
Endowed with floral notes scent and a mineral taste.

Serving temperature: 6 °C – 43 °F

Alcohol content: around 12% vol

Bottle capacity: 0,75 liter

Name: La Canna e L’Orzo Bianco – bottle-fermented sparkling wine. Champagne method White

Vine: Caricalasino, ancient varieties

Winemaking: fermentation at 18°C in a steel vessel and fermentation following the classical method at 12 °C

Grape maturation: at least 24 months with its lees in the bottle

Organoleptic properties:
Bright golden colour.
Light and foamy perlage.
Anomalous classical method leads to unusual body and complexity.
The scent is marked by butter notes, noble rot aromas, pastries, candied fruits, and bread crust

Serving temperature: 6 °C – 43 °F

Alcohol content: around 13% vol

Bottle capacity: 0,75 liter

Name: Drác Passito – White raisin wine

Vine: Cortese – Ancient vines obtained via clonal selection by the Consorzio Tutela del Gavi (Gavi Wine Protection Consortium)

Winemaking: Indigenous yeasts, no sulfur, incompletely filled barrel, oxidative

Grape maturation: at least two years in an incompletely filled barrel

Organoleptic properties:
antique gold colour. Fragrant “passito” wine.
The grapes are pressed between the Epiphany (on the 6th of January) and the Valentine’s Day following the harvest year.
The scent hints of pastry, dried fruit, hazelnut and licorice, and noble rot spice aromas.
Rare persistent finish.

Serving temperature: from 14 to 16 °C – 57/60 °F

Alcohol content: from 16% with high residual sugar content

Bottle capacity: 0,375 liter

Name: Sèfir Cortese – Grappa of “Cortese di Gavi”

Type: Grappa novella (young)

Vine and region of origin: Cortese – Piedmont

Type of distillation: steam distillation using traditional equipment

Ageing: at least 6/8 months in stainless steel tanks

Colour: crystal clear

Aroma notes: fresh fruit, especially green apple

Tasting notes: persistent and fragrant

Alcohol content: 42% vol.

Serving temperature: from 15 to 18 °C – 59/64 °F

Bottle capacity: 0,7 liter

Name: Grappa di Dolcetto

Type: Grappa novella (young)

Vine and region of origin: Dolcetto – Piedmont

Type of distillation: steam distillation using traditional equipment

Ageing: at least 6/8 months in stainless steel tanks

Colour: crystal clear

Aroma notes: fruits, ripe persimmon stands out

Tasting notes: smooth and pleasant

Alcohol content: 42% vol.

Serving temperature: from 15 to 18 °C – 59/64 °F

Bottle capacity: 0,7 liter

Name: Sèfir Nebbiolo – Grappa of Nebbiolo aged 12 months in oak barrels

Type: Grappa invecchiata (aged)

Vine and region of origin: Nebbiolo – Piedmont

Type of distillation: steam distillation using traditional equipment

Ageing: at least 12 months in Slavonian oak barrels

Colour: amber

Aroma notes: cooked fruit and rose

Tasting notes: delicate and harmonious

Alcohol content: 42% vol.

Serving temperature: from 15 to 18 °C – 59/64 °F

Bottle capacity: 0,7 liter

Name: Grappa of Nebbiolo aged 36 months in oak barrels

Type: Grappa stravecchia (aged)

Vine and region of origin: Nebbiolo – Piedmont

Type of distillation: steam distillation using traditional equipment

Ageing: at least 36 months in Slavonian oak barrels

Colour: amber

Aroma notes: fresh fruit and flowers

Tasting notes: refined, elegant and well balanced

Alcohol content: 42% vol.

Serving temperature: from 15 to 18 °C – 59/64 °F

Bottle capacity: 0,7 liter