Variety: Langhe Favorita DOC 100%
Surface of the vineyards: 1.00 Ha
Vineyard: the grapes are cultivated in the old "Vineyard of the parish priest". Southern exposure of the slopes.
Growing method: Guyot simple pruning with Piedmontese arc and spur bearing the crop renewed every year.
Harvest period: end of September, with a careful selection of the grapes.
Vinification: cold maceration on the skins, then pressing and must decanting for natural separation of the deposit, followed by the fermentation at controlled temperature. The wine goes in contact with the noble lees so obtaining a wide taste in harmony with the young sensations of the product.
Refinement: short period in the bottle
Organoleptic characteristics: straw yellow colour with greenish tones. Floral scents, fresh fruit, in the mouth the olfactory notes become wide and show the typical aftertaste of Favorita.
Tasting temperature: 8-10° C.
Matching with food: it can represent a very good summer wine to accompany starts, cold dishes, menus based on fish.
Variety: Dolcetto d'Alba DOC 100%
Surface of the vineyards: 1.50 Ha
Vineyard: the grapes are cultivated in the vineyard "Sorì Fontana", a property of the Perrone Family. Southern exposure of the slopes.
Growing method: Guyot simple pruning with Piedmontese arc and spur bearing the crop renewed every year.
Harvest period: end of September, with selection of the grapes.
Vinification: after the pressing and destemming the alcoholic fermentation is made at maceration temperature around 25° C with frequent pumping over to favour the contact of the skins with the must to increase the extraction of tannins, antocyans, and the typical aromas of Dolcetto. Then the wine is drawn off to separate it from the skins and star the maturation in steel vats and wooden barrels.
Refinement: short period in he bottle (40 days).
Organoleptic characteristics: ruby red colour with purple tones during time. Fruity scent with clear floral notes, of great balance, dry savour, moderate acidity.
Tasting temperature: 18-20° C.
Matching with food: wine suitable to accompany the whole meal, ideal match of first courses and not too savoury main courses of meat.
Variety: Barbera 100%
Surface of the vineyards: 1.50 Ha
Vineyard: grapes coming from the small Municipality of Coazzolo, Southeastern exposure of the scope.
Growing method: Guyot simple pruning with Piedmontese arc and spur bearing the crop renewed every year.
Harvest period: drastic reduction of the grapes in the vineyard in August, followed by a selection of the grapes during the harvest in the first decade of October.
Vinification: after the pressing and destemming the alcoholic fermentation is made with maceration temperature around 25° C with frequent pumping over to favour the contact of the skins with the most to increase the extraction of tannins, antocyans, and the typical aromas of Barbera. Then the wine is drawn off to separate it from the skins and start the maturation in steel vats and wooden barrels.
Refinement: Short period in the bottle (40 days).
Organoleptic characteristics: deep ruby red colour when young, tending to garnet red while ageing, very elegant and important. The scent is fine and sweet thanks to the aromas of red fruits and rose spices, and vanilla. At the palate, it confirms the elegance perceived at sight, compact and always austere.
Tasting temperature: 18-20° C.
Matching with food: on the table, it is a perfect match to the important dishes of the cuisine of Piedmont, meat, braised meat, game, and matured cheese.
Variety: Moscato Bianco Canelli 100%
Surface of the vineyards: 14.00 Ha
Vineyard: vineyards of property of the Perrone family. Located in the Municipalities of Santo Stefano Belbo, Castiglione Tinella, and Coazzolo.
Growind method: Guyot simple pruning with Piedmontese arc and spur bearing the crop renewed every year.
Harvest period: first week of September with an accurate selection of the grapes.
Vinification: pressing of the grapes, decanting and storage of the must in refrigerated vats at controlled temperature. With the fermentation in pressure vats, selected yeasts are added to enhance the organoleptic characteristics of the products.
Refinement: very short period in the bottle.
Organoleptic characteristics: gold yellow colour, wide scent, appealing, intriguing, and unique, reminding of fresh fruit. Lasting in the mouth with fair acidity balancing the remarkable presence of sugars, which is its main characteristics, very well.
Tasting temperature: 10-12° C.
Matching with food: unique of its sort; very good as aperitif, it accompanies all desserts, in particular fruit salads, pastries, etc.
