Luèt – Roero Arneis D.O.C.G.
Variety: 100% Arneis
Soil: clay with sandy veins, alkaline pH
Exposure: east-west
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-September
Vinification: 30% skin contact maceration for 2.5 days, 70% soft pressing, fermentation in stainless steel tanks
Aging: 2 months on lees in stainless steel and 3 months in bottle
Bottles per year: 12,000
Food pairings: sea and vegetable appetizers, risotto, fish, white meats
Bizarro – white wine
Variety: 100% autochthonous variety
Soil: clay with sand veins, alkaline pH
Exposure: east-west
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-September
Bottles per year: 1,800
Food pairings: risotto, fish, white meats
Burbero – rosé wine
Variety: 100 % autochthonous variety
Soil: sandy-clay, alkaline pH
Exposure: Southeast
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual at the end of September
Bottles per year: 2,000
Food pairings: raw fish, white meats
Serra de’ Gatti – Barbera d’Alba D.O.C.
Variety: 100% Barbera
Soil: sandy-clay with resurfacing of gray-bluish marl, alkaline pH
Exposure: east-west
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-to late September
Vinification: fermentation and skin contact maceration for 25-30 days in stainless steel tanks, malolactic fermentation
Aging: 6 months in stainless steel and 3 months in bottle
Bottles per year: 15,000
Food Pairings: meats risotto and cheeses, red meats
Carolina – Barbera d’Alba Superior D.O.C.
Variety: 100% Barbera
Soil: clay with sand veins, alkaline pH
Exposure: West
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual at the end of September
Vinification: alcoholic fermentation and skin contact maceration for 25-30 days, malolactic fermentation
Aging: 12 months in 25 hl oak barrels and 6 months in bottle
Bottles per year: 3,000
Food pairings: first dishes with meat sauces and/or cheeses, boiled mixed, bagna cauda, braised.
Nebbiolo d’Alba D.O.C.
Variety: 100 % Nebbiolo
Soil: clay-calcareous with sand veins, alkaline pH
Exposure: east-west
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in early to mid-October
Vinification: alcoholic fermentation and skins contact maceration for 25-30 days, malolactic fermentation
Aging: 12 months in 25 hl oak barrels and 6 months in bottle
Bottles per year: 5,000
Food airings: red and white meats
Bricco Medica – Roero D.O.C.G.
Variety: 100 % Nebbiolo
Soil: clay-calcareous with some sand veins, alkaline pH
Exposure: east
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Plant density: 5,000 vines per ha
Harvest: manual in early to mid-October
Vinification: fermentation maceration on skins for 25-30 days in cement, malolactic fermentation
Aging: 18 months in concrete and 6 months in 5th passage barrels
Bottles per year: 3,000
Food Pairings: first with meat fillings, white meats, red meats
Vigna di Lino – Roero D.O.C.G.
Variety: 100 % Nebbiolo
Soil: sandy-clay, alkaline pH
Exposure: South, Southeast
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-October
Vinification: alcoholic fermentation and skin contact maceration for 25-30 days in steel, malolactic fermentation
Aging: 16 months in used barrels and 6 months in bottle
Bottles per year: 3,000
Food Pairings: first with intense flavours, second red meat dishes
Roero Reserve D.O.C.G.
Variety: 100 % Nebbiolo
Soil: sandy-clay, alkaline pH
Exposure: South, Southeast
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-October
Vinification: alcoholic fermentation and skin contact maceration for 25-30 days, malolactic fermentation
Aging: 24 months in barrels of 2-3 passage, 12 months in bottle
Bottles per year: 1,800
Food pairings: roasted Piedmontese rosemary fassona, venison