Ghiomo

Posted on October 6, 2020 by Piemontegirl

Giuseppino “Ghiomo” Anfossi is a farmer first, something he will tell you when you visit him in Guarene. Come to think of it, when you plan to visit him and his family, allow for significant time, as he has a lot on his heart and numerous stories to tell. Visiting Giuseppino, Ghiomo and Guarane is fast becoming a must when visiting Langhe and Piemonte.

The Ghiomo estate, which was first established in the early 1800’s, is named after the Ghiomo farmhouse, formerly a monastery, in Guarene. Giuseppino’s winery and vineyards are located just 2 miles from Alba, smack in the middle of, but not inside any of, Barolo, Barbaresco and Roero.

Wines

Ghiomo makes wines true to terroir, using sustainable winemaking practices in Guarene. As Giuseppino says, he wants “to make wine for the land.” The soils in Guarene are rich in grey marl, clay, and a little sand, giving the wine great texture and character.

Winemaking

Ghiomo is a winery founded on honesty and respect for nature. Giuseppino, does not like to be defined as biodynamic, organic, or conventional, but rather as a farmer. Who lives and works for the well-being of the land and what they cultivate from it.

Giuseppino uses both big and small barrels for aging, depending on the wine. He believes barrique works well with Barbera, but he prefers bigger barrels for the Nebbiolo.

Fun fact

The Langhe Arneis Inprimis has a special back story. Nicola Oberto from Trediberri came up with the name, Nicola’s mom designed the label, and the hands belong to Giuseppino and Nicola’s father.

Fun fact II

Giuseppino’s oldest son plays for the Juventus team and Giuseppino’s side gig is driving him back and forth to football practice every day.

Wines

Wines available in:
Norway
Italy
USA

Sansteu Primo

The first vintage of Sansteu Primo was 2008, the year Giuseppino’s first son was born. This wine follows a very traditional method, where the caps are submerged in the juice for about 90-100 days followed by 16-20 months in oak. The wine spends a bit of time in steel tanks before transferred into the bottle. The Sansteu Primo will then spend a total 7 years in the winery before release!

BASIC INFORMATION

Product name: Ghiomo Sansteu Primo Nebbiolo DOC Alba Superiore
Grape: Nebbiolo
Classification: DOC
Color: intense ruby red
Fragrance: raspberry, strawberry, rose petals
Taste: intense, round and structured. Rich fruit and hints of oak
Food pairing: pasta, red meat, cheese

VINIFICATION (Winemaking)

Method: 90-100 day maceration with submerged cap
Ageing: 16-30 months in oak
Minimum aging in bottle: 4-5 years

VINEYARD

Vineyard: Fussot and Dario
Soil: marl
Exposure: Southeast

Sansteu

Energetic yet somewhat holding back, immediate yet layered and complex, genuinely rooted in tradition and yet aiming for the stars. Sourced from south-east facing vines in Sansteu (marly soils), the wine matures for 12 months in oak casks followed by a further six months in the bottle. Wild strawberries, wild raspberries, and crushed rose petal aromas, with a hint of white tea. A distinct salty minerality (the kind often found in red burgundies), structured and long.

BASIC INFORMATION

Product name: Sansteu Nebbiolo DOC Alba Superiore
Grape: 100% Nebbiolo
Classification: DOC
Color: intense ruby red
Fragrance: raspberry, strawberry, rose petals
Taste: intense, round and structured. Rich fruit and hints of oak
Food pairing: pasta, red meat, cheese

VINIFICATION (Winemaking)

Method: 70 day maceration with submerged cap
Ageing: 12 months in oak
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Fussot and Dario
Soil: marl
Exposure: Southeast

Ruit Hora

The Ruit Hora is a “wine for passion” for Giuseppino. The composition of 85% Barbera and 15% Nebbiolo combine two important grape varieties in Piemonte. Barbera was the grape from his father and grandfather and Nebbiolo is the grape of today. With this wine Giuseppino wanted to unite the two!

BASIC INFORMATION

Product name: Ruit Hora Alba Riserva DOC
Grape: 85% Barbera and 15% Nebbiolo
Classification: DOC
Color: red with violet hues
Fragrance: red fruit, hints of oak
Taste: rich, big structure, tannins
Food pairing: red meat, aged cheese, pasta

VINIFICATION (Winemaking)

Method: 250 hour maceration
Ageing: 14 months in barrique, 3 months in stainless steel
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Fussot, Dario, Vignot, San Steu, Vigna Granda, Vigna Bursa and San Lusè
Soil: calcareous soil, marl
Exposure: south

Ghiomo Vigna Granda

Expressive aromas, wild strawberries, dried tobacco leaves, and a touch of rainy day. A very nice saline minerality to the mid-palate, soft tannins, with a long chalky mineral finish.

BASIC INFORMATION

Product name: Vigna Granda Langhe Nebbiolo
Grape: 100% Nebbiolo
Classification: DOC
Color: brilliant ruby red
Fragrance: fruity, floral, mineral
Taste: elegant with persistent tannins
Food pairing: appetizers, light main dishes, cheese

VINIFICATION (Winemaking)

Method: 30 day maceration with submerged cap
Ageing: 12 months in oak, part barrique and part botti
Minimum aging in bottle: 2 months

VINEYARD

Vineyard: Vigna Granda, Vigna Bursa and San Lusè
Soil: calcareous soil, marl

Ghiomo Lavai

BASIC INFORMATION

Product name: Lavai Barbera DOC Alba Superiore
Grape: 100% Barbera
Classification: DOC
Color: violet red
Fragrance: fruity
Taste: potent and rich
Food pairing: red meat, cheese, pasta

VINIFICATION (Winemaking)

Method: temperature-controlled fermentation, 250 hour maceration, spontaneous malolactic fermentation
Ageing: stainless steel tanks and barrique
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Fussot, Dario, Vignot, San Steu
Soil: calcareous soil, marl
Exposure: south

Arneis Inprimis

BASIC INFORMATION

Product name: Inprimis Arneis Langhe
Grape: 100% Arneis
Classification:
Color: Hay yellow
Fragrance: rich, fresh, yellow flowers, tomato leaves, peach
Taste: dry, persistent
Food pairing: seafood, antipasti

VINIFICATION (Winemaking)

Method: Harvest multiple time, batonage.
Ageing: stainless steel tanks

VINEYARD

Vineyard: Fussot
Soil: marl
Exposure: Southeast
Year of plantation/age of plants: 74 years old

Arneis Fussot

Fussot is the name of the vineyard and the last name of Giuseppino. (anfossi).

BASIC INFORMATION

Product name: Fussòt Arneis Langhe DOC
Grape: 100% Arneis
Classification: DOC
Color: Hay yellow
Fragrance: camomile, pineapple, peach
Taste: Juicy and fresh
Food pairing: aperitivo, white meat, seafood

VINIFICATION (Winemaking)

Aging: stainless steel tanks

VINEYARD

Vineyard: Fusòt, Gheja
Soil: marl
Exposure: southeast

Trediberri

Posted on April 21, 2020 by Piemontegirl

Inimitable. Passionate. Affable. Energetic. Incomparable. Words often used to describe Nicola Oberto, the face of Azienda Agricola Trediberri. And, a lover of fine wine.

I often think of Nicola as a young Bill Gates – smarter than most, passionate beyond words, with an unprecedented attention to detail, and an inherent ambition to get better every day. Bill, back in the days, would get so passionate at exhibitions selling his vision that he would forget to change his clothes for 3 days. I am not saying that Nicola does not change clothes, but I am not saying that it is not entirely possible either.

Add multifaceted. Always a smile lurking, the jokes come regularly, yet probably one of the most serious people you will ever meet. So visionary at times that you’re afraid he is going to disappear in into the sky, yet fully grounded. With ideas at the forefront of wine making innovation, but always wholly rooted in the tradition.

Do not take my word for it – visit the Trediberri winery and vineyards, and you will have an experience for life.

The Trediberri Family

Nicola is quick to put out though, this is not his show alone, this is a family effort. His father, Federico, spent 40 years working for Renato Ratti, a renowned winery in La Morra. You do not perhaps see Anna Rosa (mother of Nicola and wife of Federico) too often, but there is no underestimating her. She is guiding the work in the vineyards as much as anybody. Finally, you have Stefania, who keeps the checks and balances in the winery. In addition to making sure there is always gas in Nicola’s car.

Winemaking

“We love to drink wine, therefore the greatest recognition for us is a bottle that is quickly finished.”

Want to try to put Trediberri in a box labelled “Modernist” or “Traditionalist”? Forget about it. Instead, Trediberri follows a beautiful philosophy: equilibrium. Using cement tanks, stainless steel tanks and wood barrels, they modify the method each year in order to make the wine as balanced and as drinkable as possible!

Trediberri Fun fact

Whilst there is absolutely no chance of the industrious Nicola Oberto ever running out of gas, there is a big chance his car will. We have yet to figure out the underlying logic behind the fear of a full tank of gas, but it sure makes every trip in his car an adventure.

Fun fact II

The Trediberri winery of La Morra got its name from the fact that it pulls together the triumvirate of Nicola Oberto, his father Federico and their associate Vladimiro Rambaldi. Together they invested. 5 hectars of Berri vineyards, a hamlet of La Morra, back in 2008. Hence, Tre – Di – Berri.

Wines

Wines available in:
Norway
Australia
Denmark
Germany
Hong Kong
Italy
United Kingdom
United States
& more

Barolo Rocche Dell’Annunziata

Rocche dell’Annunziata is synonynmous with body, elegance and complexity.

indigenous yeasts, 11 days of alcoholic fermentation in concrete (3-4 pump-overs per day) + 7 days of skin post-fermentative maceration (1-2 pump-over a day)

BASIC INFORMATION

Product name: Barolo Rocche dell’Annunziata
Grape: 100% Nebbiolo
Classification: DOCG
Fragrance: delicate, floral, spicy aromas. Cherry, rose and strawberry.
Taste: Full bodied, good balance, structured, approachable tannins

VINIFICATION (Wine-making)

Method: indigenous yeasts, 11 days of alcoholic fermentation in concrete (3-4 pump-overs per day) + 7 days of skin post-fermentative maceration (1-2 pump-over a day)
Ageing: 23 months in big barrels (slavonian oak)

VINEYARD

Soil: Calcareous blue marl
Exposure: Southeast, south
Year of plantation: 1951, 1961, 1989, 1999

Barolo

The grapes come from vineyards located in La Morra, within the hamlets Berri and Capalot. Alcoholic fermentation occurs in concrete and starts with a specific pied de cuve. It lasts around 2-3 weeks and, after the first racking, the wine goes straight into wooden casks, where malolactic fermentation starts. We use 52 and 25 hectoliter barrels, made of Slavonian oak, crafted by Garbellotto. The wine ages for about 2 years, then it is blended in steel or concrete and it is bottled in July, 6-7 months before its release.

BASIC INFORMATION

Product name: Barolo
Grape: 100% Nebbiolo
Classification: DOCG
Color: Bright pale-red
Fragrance: Rosehip, bergamot, spices
Taste: Fruity, balanced, approachable tannins

VINIFICATION (Wine-making)

Length: 2-3 weeks alcoholic fermentation in concrete tanks
Ageing: 2 years in large casks
Ageing in bottle: 6-7 months

VINEYARD: Berri & Capalot

Langhe Nebbiolo

Grapes come from different vineyards of Nebbiolo within La Morra (Berri and Torriglione), Levice, Vicoforte and Roero area.

Alcoholic fermentation happens in concrete tanks that starts with a specific pied de cuve and lasts around 1-2 weeks with no temperature control. Each parcel is processed and aged separately until the cold stabilization. Total ageing is approximately 6 months exclusively in concrete and stainless steel, with frequent rackings.

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: 100% Nebbiolo
Classification: DOC
Fragrance: Red berries, spice notes, leather
Taste: Fruity, fresh, spices, fresh acidity

VINIFICATION (Wine-making)

Temperature: no temperature control
Length: 1-2 week alcoholic fermentation
Ageing: 6 months in cement and stainless steel

TASTING NOTES
Langhe Nebbiolo 2018

Barbera d’Alba

First fermentation: pied de cuve, about 7 days of fermentation and maceration in concrete

Malolactic fermentation: spontaneous in concrete and steel

Aging: about 6 months in concrete and stainless steel.

BASIC INFORMATION

Product name: Barbera d’Alba
Grape: 100% Barbera
Classification: DOC
Color:
Fragrance:
Taste:
Food pairing: Tajarin, aged cheese, salami

VINIFICATION (Wine-making)

Method:
Temperature:
Length: 7 days fermentation in concrete

Giovanni Corino

Posted on December 20, 2019 by Piemontegirl

Giovanni Corino – a family winery

Giovanni Corino started making his own wines in the 1980’s. As many of the other winemakers in the area, his family farmed land and sold the fruit. Today, Giovanni spends more time in his vegetable garden than in the vineyards. Giovanni’s son Giuliano runs the show today, along with his wife Stefania and their two children, Veronica and Andrea.

Kind. That’s the first word that comes to mind when I think of the Corino family. The first time I flew solo in Piemonte, my second winery visit was with Corino. My brother and I had bought some wine at the previous winery, Nadia Curto, and proceeded to by more wine at Corino. At age 19, I didn’t have a rental car, so we were on foot. And Stefania, who gave us the winery tour, offered to drive us back up to La Morra. Believe me, we were eternally grateful. I don’t know if you’ve walked from Annunziata to La Morra, but it’s quite a hill.

On another occasion, I found myself early at a tasting, this time with Andrea Corino. Giovanni and his wife live above the winery, and they saw me standing outside. With my basic Italian skills I managed to explain the situation, and it wasn’t long before I found myself in Giovanni’s kitchen drinking coffee! With my conversational Italian and his Piemontese dialect, conversation was interesting, but we managed. I seldom witness such kindness of strangers, and it’s one of the reasons why I love Piemonte.

The Corino Family: Stefania, Andrea, Veronica, Giuliano, Giovanni and Delfina

Wines & Winemaking

Giovanni Corino follows what some like to call the “modern style” of wine making. With small oak barrels, also called barrique, they make about 50 000 bottles a year. All the vineyards are in La Morra, with barolo vineyards in Arborina, Giachini and Bricco Manescotto. In addition to the Dolcetto, Barbera and Langhe Nebbiolo, they also make a Barbera Ciabot du Re, and a L’Insieme.

They follow similar methods for all their wines. Maceration takes place between 5-7 days in a temperature controlled rotaryfermenter, at about 25 – 30 degrees celcius. The Dolcetto, Barbera and Langhe Nebbiolo spend about 10 months in steel tanks before bottling. The Barolo’s and the Barbera superiore spend time in small oak barrels. The precentage of new and old oak depend on the wine.

Fun fact

Giovanni Corino has one of the best vegetable gardens in La Morra (maybe even Piemonte). He supplies many of the homes, hotels and restaurants with his superior vegetables. I stayed in a B&B once, and the tomatoes provided were grown by Giovanni.

Fun fact II

Andrea Corino did an internship at a winery in New Zealand. It’s fairly common for the younger generation to explore wineries outside their own area.

Giovanni Corino Wines

Wines available in:
Norway
Belgium
Denmark
Italy
Netherlands
Switzerland
United Kingdom
United States

Dolcetto d’Alba

BASIC INFORMATION

Product name: Dolcetto d’Alba
Grape: 100% Dolcetto
Classification: DOC
Number of bottles produced: 7000
Color: dark red, violet
Fragrance: dark berries, fruity
Taste: light to medium bodied, fresh and fruity
Food pairing: something light, like a basic pizza

VINIFICATION (Wine-making)

Temperature: 25 – 30 degrees celcius
Length: 5-7 days of maceration
Ageing: 8-10 months in steel tank

VINEYARD
Soil: Clayey Calcareous
Exposure: West
Year of plantation/age of plants:

Barbera d’Alba

BASIC INFORMATION

Product name: Barbera d’Alba
Grape: 100% Barbera
Classification: DOC
Number of bottles produced: 12000
Color: ruby red
Taste: good acidity, fresh
Food pairing: salami, cheese, turkey, ribbe, pinnekjøtt

VINIFICATION (Wine-making)

Temperature: 25-30 degrees celcius
Length: 5-7 days of maceration
Ageing: 8-10 months in steel tanks

VINEYARD
Soil: Clayey and Calcareous
Exposure: West & South West
Year of plantation/age of plants:

Barbera d’Alba Ciabot dù Re

The vines for the Giovanni Corino Ciabot dù Re are old and the soil porous. After the maceration in rotary fermentor, the wine goes through fermentation in oak barrels (50% new, 50% used). It will spend about 18 months in barrels before bottling.

BASIC INFORMATION

Product name: Barbera d’Alba Ciabot dù Re
Grape: 100% Barbera
Classification: DOC
Number of bottles produced: 2500
Color: ruby red
Fragrance: red fruits
Taste: powerful yet smooth with good acidity
Food pairing: salami, cheese, turkey, ribbe, pinnekjøtt

VINIFICATION (Wine-making)

Method: Sugar fermentation and malolactic fermentation takes place in small oak barrels
Temperature: 25-30 degrees celcius
Length: 5-7 days maceration
Ageing: 18 months in small oak barrels, 50% new and 50% used. Then 3-4 months in steel tanks

VINEYARD
Soil: Clayey and Calcareous
Exposure: West & South West
Year of plantation/age of plants:

Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: 100% Nebbiolo
Classification: DOC
Number of bottles produced: 10 000
Color: garnet red
Fragrance: cherries, liquorice, violets and forest floor
Taste: good structure, notes of cherries and liquorice
Food pairing: red meat, pasta, pizza

VINIFICATION (Wine-making)

Method: Sugar fermentation and malolactic fermentation in steel tanks
Temperature: 25-30 degrees celcius
Length: 5-7 days maceration
Ageing: 8-10 months in steel tanks

VINEYARD
Soil: Clayey and Calcareous
Exposure: South & South West
Year of plantation/age of plants:

Barolo Del Comune di La Morra

This is the classic Barolo, meaning it’s a blend of multiple plots. Recent changes to the regulations allow for the winemakers to write the Comune of the wine on the label.

BASIC INFORMATION

Product name: Barolo Del Comune di La Morra
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 10 000
Color: garnet red
Fragrance: red fruits, cherries, liquorice
Taste: medium bodied, fruity,
Food pairing: red meat

VINIFICATION (Wine-making)

Temperature: 25-30 degrees celcius
Length: 5-7 days maceration
Ageing: 24 months in small oak barrels
Minimum ageing in bottle: 12 months

VINEYARD
Soil: Clayey
Exposure: South
Year of plantation/age of plants:

Barolo Giachini

BASIC INFORMATION

Product name: Barolo Giachini
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 6000 & 150 Magnum
Color: garnet red
Fragrance: red fruits, ripe cherries, tobacco, violets
Taste: darker fruits, tobacco, liquorice, long finish
Food pairing: red meat

VINIFICATION (Wine-making)

Temperature: 25-30 degrees celcius
Length: 5-7 days maceration
Ageing: 24 months in small oak barrels, 35% new oak
Minimum aging in bottle: 12 months

VINEYARD
Soil: Clayey-Calcareous
Exposure: South
Year of plantation/age of plants:

Barolo Giachini 2016

Barolo Arborina

The 2014 Barolo Arborina is a very pleasant, attractive Barolo. In 2014, the Arborina has good bit of midpalate pliancy that softens some of the typically coarse Arborina tannins. Black cherry and plum fruit are nicely pushed forward in this attractive, medium-bodied Barolo. Sweet tobacco, menthol, leather and dark spice all develop in the glass, but it is really the wine’s harmony that impresses most. All the elements are in the right place. The 2014 is a small-scale, somewhat hushed Arborina, but its balance is impeccable. Drink it over the next decade or so. Drinking window: 2022-2028. 92 points
Antonio Galloni, Vinous (02/18)

BASIC INFORMATION

Product name: Barolo Arborina
Grape: 100% nebbiolo
Classification: DOCG
Number of bottles produced:
Color: garnet red
Fragrance: delicate aromas, red fruits, floral
Taste: full body with silky smooth tannins, high acidity, long finish
Food pairing: red meat

VINIFICATION (Wine-making)

Temperature: 25 – 30 degrees celcius
Length: 5-7 day maceration
Ageing: 24 months in small oak barrels, 35% new and 65% used
Minimum aging in bottle: 12 months

VINEYARD
Soil: clay and sand
Exposure: south & southeast
Year of plantation/age of plants:
Date of harvest: In 2014, October 7th

Barolo Bricco Manescotto

BASIC INFORMATION

Product name: Barolo Bricco Manescotto
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 2600 and 100 Magnums
Color: garnet red
Fragrance: red fruits, hint of tobacco
Taste: full bodied, red fruits, wet forest floor
Food pairing: red meat

VINIFICATION (Wine-making)

Temperature: 25-30 degrees celcius
Length: 5-7 days maceration
Ageing: 24 months in small oak barrels, 35% new oak
Minimum aging in bottle: 12 months

VINEYARD
Soil: Clayey, calcareous, sandy
Exposure: West
Year of plantation/age of plants:
Date of harvest:

Giovanni Corino Barolo Riserva

The Barolo Riserva is made only in excellent vintages. The first vintage to be released was 2010, which they released in 2016 (6 years after the harvest). It spends about 30 months in bottle before the release.

L’Insieme

L’Insieme is group of winegrowers from the Langhe, united by a project, a dream and a goal. Elio Altare is the founder. The project aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes. The dream is that, from this union, the resultant label will be a symbol of friendship and mutual aid. A wine that is our personal way of thanking the land that gave us our roots and its support.

Our goal is to make L’Insieme wine a practical ethical tool, allowing us to fund projects of high social value as a way of giving back to our local area a part of the good fortune and beauty it has given us. The wine is It is actually a combination obtained from the individual decisions taken by each producer, from traditional grape varieties such as the Nebbiolo, Barbera and Dolcetto, with grapevines introduced only recently to the Langhe area, such as Cabernet Sauvignon, Merlot or Pinot Nero.

BASIC INFORMATION

Product name: L’Insieme
Grape: 40% Nebbiolo, 30% Barbera, 15% Merlot, 15% Cabernet
Classification: DOC
Number of bottles produced: 1000

VINIFICATION (Wine-making)

Method: each grape variety us vinified separately due to different harvest times. But they go through the same process.
Temperature: 25 – 30 degrees celcius
Length: 5-7 days maceration
Ageing: small french oak barrels for 18 months, 40% new and 60% used
Minimum aging in bottle: about 12 months

VINEYARD
Soil: Clayey and Calcareous
Exposure: South & South West

Pictures from the Giovanni Corino website.

Altare

Posted on October 15, 2019 by Piemontegirl

Altare – the first of their name

Silvia Altare, Queen of the Andals, the Rhoynar and the first Cry, Protector of the grape, Queen of the Langhe, Khaleesi of the Great Grass Sea, Mother of Dragons, The Unburnt, Breaker of Chains and the Lady of the Annunziata
Toni Fadnes

Photo of the Altare Family, from their website

The words that come to mind when thinking of the Altare family are: Insieme & Energy.

And for those of you who are not Game of Throners, when I say that the Altare family is first of their name, I am referring to the “Barolo Revolution” and the introduction of barrique to the area. On top of that, they are known for their extraordinary wines and and incomparable energy.

Winemaking

In 1976, Elio traveled to Burgundy and it was a trip that would change the course of history forever. Elio infamously took his father’s big barrels outside and chopped them up. He wanted to use small barrels instead, barrique, like the french. This act would eventually lead to his disinheritance. But Elio persevered.

Today, the family still use small barrels (barrique) for most of their wines, and steel tanks for the dolcetto d’alba , barbera d’alba and langhe nebbiolo. The oak is used as a tool, and none of their wines have a significant presence of oak flavors. Try putting it in a blind tasting lineup and see for yourself.

With a total of 10 hectares, they make about 70,000 bottles a year.

Fun fact

SEVEN PRODUCERS,
SEVEN DIFFERENT STORIES,
ONE SINGLE LABEL: L’INSIEME

Silvia’s father, Elio Altare, isthe founder of L’Insieme. And what is L’Insieme? It’s a project between 7 winemakers in Langhe where they donate a percentage of the proceeds to a good cause. Below you will see their own explanation of the project (found on their website).

The project aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes.

The dream is that, from this union, the resultant label will be a symbol of friendship and mutual aid. A wine that is our personal way of thanking the land that gave us our roots and its support.

Our goal is to make L’Insieme wine a practical ethical tool, allowing us to fund projects of high social value as a way of giving back to our local area a part of the good fortune and beauty it has given us.

Fun fact II

When it comes to blind tasting, we all know Silvia and Elio are very good. They have trained their noses for years. But the one who always seems to surprise us with her incredible ability is Lucia, Elio’s wife. She will sit quietly, while everyone shares their opinions and then all of a sudden she will blow you away with her analysis. A very impressive woman.

The Altare Wines

Wines available in:
Norway
Sweden
Denmark
USA
UK
Italy

Altare Uno Per Uno

It’s exactly what it says: one by one. The family hand destems the grapes, berry by berry, and the results are magnificent. It’s also why the price might be a little higher. Imagine the work behind this wine. And if you can’t, check out the picture below.

BASIC INFORMATION

Product name: Uno Per Uno
Grape: 100% nebbiolo
Classification: DOCG
Number of bottles produced: 1,500
Color: light ruby red with garnet reflections
Fragrance: fresh fruits, rose petals and flowers
Taste: warm, elegant, smooth silky tannins
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: hand-destemming the berries, one by one. Looking for the purity of the fruit of nebbiolo, making sure there are no stems, no leaves and no ugly berries
Ageing:

VINEYARD

Soil: marna with clay and sand
Exposure: south, south-east
Year of plantation: 1948

Barolo Brunate

The last vintage of Brunate is 2011. Altare rented the plot and the owners decided to make their own wine.

BASIC INFORMATION

Product name: Brunate
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 1,200 – 1,500
Color: intense ruby red with garnet reflections
Fragrance: red fruits, floral, light and feminine
Taste: warm, elegant, long finish with wild rose and violet
Food pairing: red meat, game, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil: various
Exposure: south, south-east
Age of plants: 20 to 90 years old

Cannubi

BASIC INFORMATION

Product name: Cannubi
Grape: 100% Nebiolo
Classification: DOCG
Number of bottles produced: 1,500
Color: light ruby red with garnet reflections
Fragrance: fresh fruits, rose petals and flowers
Taste: elegant, soft silky tannins
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil: marna with clay and sand
Exposure: south
Age of plants: 30 years old

Barolo Ceretta Vigna Bricco Riserva

Altare chooses to release this wine later than the rest of the barolo’s. The extra time can be beneficial for a wine with more masculine characteristics.

BASIC INFORMATION

Product name: Ceretta Vigna Bricco Riserva
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 5,000 – 6,000
Color: intense ruby red with garnet reflections
Fragrance: mature fruits, spicy, tobacco, darker fruits, licorice
Taste: warm and elegant, with mint and spice notes
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil: sandstone, limestone and chalk
Exposure: south, south-east and south-west
Age of plants: 15 years old

Barolo Arborina

BASIC INFORMATION

Product name: Arborina
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 6,000
Color: intense ruby red with garnet reflections
Fragrance: rose petals, flowers, light, sweet
Taste: elegant, with smooth but intense tannins
Food pairing: red meat, game, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil: marna stone with clay and sand
Exposure: south, south-east
Year of plantation: 1948