VISITA AD HOC A VOI RISERVATA / Private tour of the winery and tasting of pregia wines

The wines you will taste:

• Alta Langa DOCG Vigna Gatinera Riserva
  • Vinification: grapes harvested in crates of about 20 kilograms are directly poured into the press for soft and gentle pressing. The obtained must is put into thermoconditioned tanks for static decantation. The clear must at this point is divided into two aliquots. One part carries out fermentation in stainless steel tanks at low temperature (18-20 °C). The other part is put into barriques where it carries out fermentation in underground cellars at a maximum temperature of 20 degrees. The wine at the end of fermentation in barriques is kept in contact with the fine lees until spring. At this point the cuvée is made by combining the wines from the two fermentations. In May, the wine faces a second fermentation, that in the bottle, followed by a maturation process on the lees, in the cool, dark and protected environment of the cellars, in deference to the strictest rules of Spumante Metodo Classico.
• Barolo La Rosa Docg 2016 (one of the best vintages in the last 10 years)

  • It is made from pure Nebbiolo grapes, harvested and selected solely by hand. Fermentation takes place, with maceration for 20-30 days, in temperature-controlled stainless steel tanks. After malolactic fermentation, the wine ages for 24 months in barrel and another 18 months in bottle before release.

    Barolo Vigna La Rosa from Fontanafredda shows a deep ruby red color with garnet highlights. It opens on the nose with ample and intense floral aromas of dried rose and violet, with hints of tobacco and vanilla and a subtle hint of underbrush. The palate is soft and velvety, with a dense tannic texture and a fruity finish, balanced by fresh acidity.

    Perfect paired with red meat dishes and medium- to long-aged cheeses, it is ideal as a meditation wine.

• Barolo La Rosa Docg 2011
• Barolo Riserva Mirafiori 2007 Who received the prestigious Decanter World Wine Award
  • Vinification: fermentation is traditional, carried out in stainless steel vats , with a duration of 12-15 days at a controlled temperature . This is followed by a stay of the wine on the skins at "submerged cap" for an additional 25-30 days, to optimize the phase of extraction of polyphenolic substances. By law, in order to bear the label "Riserva," Barolo must ensure at least 5 years of aging before being released for consumption. Of these, the first year is spent in barriques and the next two continue in large oak barrels (Slavonian and Allier)