Contado is obtained from pure Aglianico grapes that are grown on the hills of Molise in the Camarda vineyard. The vinification is then carried out through slow fermentation with maceration in small steel fermenters. The wine is then aged for about three years, one of which in barriques and tonneaux
This old vine, which was dear to the Popes, has been cultivated in Italy since 200 B.C. and was named Apicia, Apicius or Apianae - according to Colummella and the other Georgics
If our Barbera d'Alba D.O.C. is a traditional red from the Langhe, we like to think that Gisep is the spokesperson for a grape variety that is also capable of astounding. “Gisep” is the Piedmontese version of the name Giuseppe, and this wine is a tribute to our grandfather, who was instrumental to the growth of our estate. We make it from a selection...
This cru is made from a selection of the best Montepulciano and Aglianico grapes grown in the Ramitello area of Campomarino
This wine is produced only in the best vintages from a careful selection of grapes from the Pianrosso vineyard and it has always been our most representative wine. From this single vineyard we also select the grapes for our Brunello Riserva
The Brunello Riserva is a result of careful selections of the Pianrosso grape in the vineyards followed by a long maceration in our wine cellars
Red wine Don Luigi is the flagship product of our winery. It is a wine made from carefully selected best and the most mature grapes of Montepulciano
This cru is made from the best Falanghina grapes, which are predominant, and some Fiano grapes, both grown in the Ramitello vineyard at Campomarino
This old vine was greatly appreciated by the Sannites who considered it one of the best.
According to Aristotle, this old vine originated in Thessaly. Cato, Varro and Virgil praised the rare qualities of this grape, distinguishing five clones, among which the most famous is the Aminea Gemina Maior, used to make this wine
Langhe D.O.C. Nebbiolo Massolino is a good way to approach the grape variety, without the reverential fear that Barolo might inspire. Fermentation is slightly shorter, then the wine spends a year in large Slavonian oak barrels to emphasise the elegance and finesse of the variety