BARBARESCO
MONTERSINO
Designation of Controlled and Guaranteed Origin
Ruby-red, with a rich, complex bouquet hinting at vanilla and red fruit, together with sweet and spicy elements resulting from the wood. Smooth at first on the palate, the big tannins then make it slightly harder, with excellent ageing potential.
Recommended serving temperature: 16-18°C.
VINEYARD
GRAPE-VARIETY:
Nebbiolo sub-variety Lampia.
Location: Location: the Montersino vineyard in Treiso (300 m. asl)
Facing south-west, with Guyot pruning (9-10 buds/vine)
Vines/hectare: 4500
Yield: 5-6 t/Ha that is 35 – 40 Hl/Ha
Year of planting: 1970
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 10 - 15 days at a maximum temperature of 30°C. The wine is then drawn off and racked into small barrels (20% new), where it matures for 12-15 months. The wine is bottled without filtration.
Store lying down in cool surroundings.
Alc. by vol. : 13-13.5%
Total acidity : 5-5.5 g/l.
Dry extract : 27-29 g/l.
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BARBARESCO
RONGALIO
Designation of Controlled and Guaranteed Origin
A wine produced only in the best vintages using grapes from the oldest vines of the Rocche Meruzzano vineyard, an outstanding area in terms of exposition, microclima and soil.
Ruby-red, with a rich, complex, highly elegant bouquet revealing layers of violets, plums and cherries, cinnamon, pepper and liquorice, topped by tobacco and white truffles. Its dry, well-balanced flavour starts out firm and smooth, and packed with stuffing, becoming gradually more elegant and harmonious with a lingering finish.
A wine with a very long cellar life. Best served at a temperature of 16-18°C
VINEYARD
GRAPE-VARIETY:
Location: Meruzzano – subzone Rongalio vineyard in Treiso (300 m. asl)
Facing south-west, with short Guyot pruning (8-9 buds/vine) in order to limit grape production
Vines/hectare: 4500. Dense plant putting in competions the vines between themselves.
Yield: 5-6 t/Ha – 35-38 hl/Ha: green harvest at the beginning of August in order to control production and obtain the maximun quality.
Year of planting: 1991/1984
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 6-10 days using vinificator for temperature control and tannins extraction. The wine is then drawn off and racked into wood - 2/3 into Slavonian oak casks holding 20/30 hl, and 1/3 into tonneaux of 600 litres - where it matures for 18/24 months. After clarification, the wine is bottled without filtration.
Store lying down in cool surroundings.
Alc. by vol. : 13.5 - 14%
Total acidity : 5.0-5.5 g/l.
Dry extract : 27-29 g/l.
BARBARESCO
MERUZZANO
Designation of Controlled and Guaranteed Origin
Ruby red; bouquet packed with great elegance, and hinting at red fruit such as sweet and sour cherries. Well-balanced, dry taste, already very appealing the first year after its release.
We recommend serving at a temperature of 16-18°C.
VINEYARD
GRAPE-VARIETY:
Nebbiolo sub-variety Lampia.
Location: Meruzzano is in Treiso (350 m. asl)
Facing south-west, with Guyot pruning (9-10 buds/vine)
Vines/hectare: 4500
Yield: 5-6 t/Ha that is 35 – 42 Hl/Ha
Year of planting: 1991
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 10-15 days at a maximum temperature of 30°C. The wine is then drawn off and racked into wood tonneaux of 600 litres where it matures for 12/15 months. The wine is bottled without filtration.
Store lying down in cool surroundings.
Alc. by vol. : 13,5- 14 %
Total acidity : 5.0-5.5 g/l.
Dry extract : 27-29 g/l.
NEBBIOLO D'ALBA
VALMAGGIORE
Designation of Controlled and Guaranteed Origin
Nebbiolo d’Alba Valmaggiore has a light ruby-red colour and a highly refined bouquet with hints of rose, spices and woodland fruits while in the mouth it reveals a full and delicate flavour. It is smooth, full-bodied and mineral with an elegant, persistant finish; highly drinkable.
VINEYARD
GRAPE VARIETY:
Nebbiolo (Lampia).
LOCATION Valmaggiore in Vezza d’Alba (180-240 m a.s.l)
Soil: Sandy and loamy.
South-west facing with Guyot training (6-8 buds per vine-stock)
Buds / Ha: 8000 : Dense training of vines with 80 cm between plants and 1.40 m between rows.
Quantity of Grapes / Ha: 5-6000 kg/ Ha.
Yield per Ha : 4-5 T/ Ha that is 30 - 40 Hl/Ha
Period of Training: 1970-1990
The vineyards of this famous cru del Roero are not very productive and are situated on very sandy and rugged hills which means that all work in the vineyard must be carried out by hand, without the aid of tractors or other machinery. This requires laborious work driven by a pure passion to create a wine with great character.
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VINIFICATION
Gentle pressing then maceration with the skins for around 6-8 days at a maximum temperature of 28°C. At the drawing-off, the wine is decanted into oak casks where it matures until it is bottled the following autumn.
Alcohol content: 13.5 - 14% vol.
Total acidity: 5.0-5.5 g/l.
Dry extract: 27-29 g/l.
MERVISANO
BARBERA D'ALBA
Designation of Controlled and Guaranteed Origin
A wine with a demanding structure, but very gentle bouquet and balance; deep, bright purplish-red, with an ample, spicy nose that is borne out in a concentrated, full-bodied taste packed with stuffing; varietal flavours and the vanilla of the wood combine in perfect harmony.
Recommended cellar life: two to nine years. Best served at a temperature of 16-18°C.
VINEYARD
GRAPE-VARIETY:
Barbera.
Location: Roreto vineyard in Trezzo Tinella (350 m. asl).
Facing south, with Guyot pruning (6-8 buds/vine).
Vines/hectare: 4500
Yield: 3-5 t/Ha that is 21/35hl/ha
Year of planting: 1965.
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 10-14 days at a maximum temperature of 30°C. The wine is then drawn off and racked into small barrels 40% new wood ,where it matures for 12-15 months. The wine is bottled without filtration.
Store lying down in cool surroundings.
Alc. by vol. :13.5 – 14 %
Total acidity : 6 g/l.
Dry extract : 28-30 g/l.
LANGHE ROSSO
LIVRAIE
Designation of Controlled and Guaranteed Origin
This wine is the result of experimentation and it demonstrates that the Langhe hills are well-tailored to the production of quality wines.
It is a bright and intense purple-red, and its flavour is composed of mallow and cherries blending with the tobacco and vanilla which are characteristic of the barrique.
It has good body and personality which allow aging for many years.
We recommend drinking it from the third year onwards.
VINEYARD
GRAPE-VARIETY:
Merlot.
Location: Treiso ( 350 metres asl)
Facing south, with Guyot pruning (6-8 buds/vine).
Vines/hectare: 8000 Ha
Yield: 35 - 40 t/Ha that is 25 – 28 Hl/Ha
Year of planting: 1988 / 1991
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WINE-MAKING PROCESS
Soft pressing of the grapes, followed by maceration on the skins for 10-15 days at a maximum temperature of 28 - 30°C. Then the wine is racked into small, new oak barrels, where it matures for 18-20 months. The wine is bottled without filtration.
LANGHE
TRÈS PLUS
Designation of Controlled and Guaranteed Origin
Straw-yellow with golden highlights; ample, fruity,complex nose with traces of wild flowers, citrus and exotic fruits; dry, full-bodied taste with suggest of honey, sage and rosemary. Recommended served young as an aperitif so as to appreciate its freshness and fragrance at its best, or white meats, fish and cream cheeses.
Our sense of terroir, dialect, and dedication to the vineyard and food culture have their origins in nearby France.
Notes: Nascetta is a historical wine of the Langhe Area. Mentioned in winemaking documents as early as the second half of the 19th century, this white wine of Mediterranean origin has a sapidity reminiscent of the great hot-clime varietals such as vermentino (from which, according to some ampeplographical studies, it may derive).
VINEYARDS
GRAPE-VARIETY:
85-95% Chardonnay and 15-5% Nascetta.
Location: Cappelletto, Treiso (400 m. asl)and Monforte d’Alba
Facing Nord-west, with spurred cordon pruning.
Vines/hectare: 4000
Yield: 5-6 t/Ha
Years of planting: 1990-1994
5-6 t/Ha Nascetta
4-5 t/Ha Chardonnay
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WINE-MAKING
Following brief cold maceration to extract the aromas, the must is separated from the skins and fermented in stainless steel at a controlled temperature. After then being left to mature on its own yeasts, the wine is stored in this way: Nascetta in stainless steel while Chardonnay in barrique, until August, when the wine is bottled.
Alc. by vol. : 12,5-13%
Total acidity : 6.5-7 g/l.
Dry extract : 22-24 g/l
VINO VARIETALE SAUVIGNON
D'AMBLÈ
Straw-yellow; penetrating, fruity nose with traces of sage and hay. Good body and just the right balance on the palate, with nice all-round softness. Best served young as an aperitif and with light hors-d’oeuvres and fish, in order to appreciate its fragrance and overall elegance at their best.
VINEYARDS
GRAPE-VARIETY
Sauvignon.
Location: Cappelletto, Treiso (400 m. asl)
Facing south-est, with spurred cordon pruning.
Vines/hectare: 4500
Yeld/HA: 6-7 T/Ha that is 40 – 49 Hl/Ha
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WINE-MAKING
Following brief cold maceration to extract the aromas, the must is separated from the skins and fermented in stainless steel at a controlled temperature.
After then being left to mature several months on its own yeasts, until bottling in the spring./summer.
Alc. by vol. : 12,5-13% vol.
Total acidity : 5,5-6,5 g/l.
Dry extract : 22-24 g/l.
DOLCETTO D'ALBA
DELL'ERTO
Designation of Controlled and Guaranteed Origin
A classic wine of the Langa hills, Dolcetto’s intense ruby-red colour sparkles with mauve highlights, while its fragrant and flowery aromas feature cherries and violets, joined by ripe fruit and raisins after a year.
The nose is confirmed by the flavour: dry and well-balanced, with noticeable body and stuffing.
Recommended cellar life: one to three years.
VINEYARD
GRAPE-VARIETY:
Dolcetto.
Location: Dell’Erto vineyard in Treiso (400/450 m. asl)
Facing south-east, with Guyot pruning (6-8 buds/vine)
Vines/hectare: 4500
Yield: 6-7 t/Ha that is 42 – 49 Hl/Ha
Year of planting: 1970
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 4-6 days at a maximum temperature of 27°C. The wine is then stored in steel and concrete, where it completes the malolactic fermentation. Bottled in May/June.
Alc. by vol. : 12,5-13.5%
Total acidity : 5,5-6.3 g/l
Dry extract : 24-26 g/l
BARBERA D'ALBA
RORETO
Designation of Controlled and Guaranteed Origin
Deep ruby-red, packed with aromas that open out when the wine breathes into plum and violet overtones and hints of resin and spices. Full-bodied, warm, lasting taste.
Recommended cellar life: two to six years. Best served at a temperature of 16-18°C.
VINEYARD
GRAPE-VARIETY:
Barbera.
Location: Roreto vineyard in Trezzo Tinella (350 m. asl)
Facing south-west, with Guyot pruning (6-8 buds/vine)
Vines/hectare: 4500
Yield: 5-6 t/Ha that is 35-42 Hl/Ha
Year of planting: 1965
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WINE-MAKING
Soft pressing of the grapes, followed by maceration on the skins for 8-12 days at a maximum temperature of 28°C, with pumping of the must over the cap for extraction.
In spring the wine is racked into wooden casks, where it is matured for 6-8 months and then bottled without filtration.
It is finally laid down in bottles for 3-4 months before labelling and shipping.
LANGHE NEBBIOLO
SETTEVIE
Designation of Controlled and Guaranteed Origin
Settevie - the meeting point of no fewer than seven roads - is the old name for the hamlet where the winery is located. The wine’s style is contemporary: deep ruby red, with elegant aromas recalling raspberries when it is young, while after maturing in wood its bouquet becomes more balanced and refined. Opening recommended two to six years after the vintage, though it can be kept longer.
VINEYARD
GRAPE VARIETY:
85 – 90% of Nebbiolo and 15-10% of Barbera.
Location: in Treiso (400 mt. asl)
Facing south-west, with Guyot pruning (7-9 buds / vine)
Vines / Ha: 4500
Yield / Ha: 6 – 7 T/Ha that is 42 – 49 Hl/Ha
Year planted: 2004
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WINE-MAKING PROCESS
oft pressing, on-skins maceration for 7-9 days, and breaking up of the cap with pumping over of the must. The wine is then matured in wood : in barrique for Barbera and in slavonian oak casks holding 20/30 hl for Nebbiolo, for 12-15 months.
Alcohol content : 13 – 13,5% vol.
Total acidity : 5.5-6.0 g/l.
Dry extract : 25-28 g/l.
MOSCATO D'ASTI
Designation of Controlled and Guaranteed Origin
A sweet wine slightly sparkling with a pressure of 1.5 bar, alcohol 5,5%, with a residual of natural grapesugars of 120/125 g per liter, a straw yellow colour, with fine and light perlage, a fragrant flower aroma that reminds you of moscato grapes, and a fresh, sweet taste and a balanced acidulent.
Colour straw yellow, bouquet rich aroma that keeps the fragrance of the Moscato grapes, mixed with a slight scent of sage, wisteria. The flavour is lovely, sweet flavour harmoniously balanced with acidity and a moderate percentage of alcohol, brightened by delicate froth. Serve chilled, centigrade with desserts, pastry, as an aperitif, as a thirst quencher any time of the day, especially when it is time to celebrate.
Moscato d’Asti is an aromatic wine that highlights the variety’s primary aromas.
Orange blossom, peach and thyme show intensely on the nose.
Straw yellow with greenish nuances, it has a fine, elegant perlage offering rounded, sweet sensations.
The perfect wine for getting everyone into a party mood.
VINEYARD
GRAPE-VARIETY:
Moscato bianco di Canelli.
Location: in Treiso (400 mt. asl)
Facing south-west, with Guyot pruning (7-9 buds / vine)
Vines / Ha: 4500
Yield / Ha: 7-8000 kg
Year planted: 1990-2000
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WINE-MAKING PROCESS
De-stemming and crushing, followed by maceration on the skins for several hours prior to squeezing in horizontal presses. Off-skins fermentation for 15-20 days at a controlled temperature of approx. 16°-17° C. The formation of a light mousse in pressure tanks with the addition of selected yeasts to reach an excess pressure of 1.5 Atm is followed by stabilization and refrigeration at -4° C. Before bottling, the wine undergoes microfiltration, and it is then left to refine in the bottle for several weeks.
BARBARESCO
MONTERSINO
BARBARESCO
RONGALIO
BARBARESCO
MERUZZANO
NEBBIOLO D'ALBA
VALMAGGIORE
MERVISANO
BARBERA D'ALBA
LANGHE ROSSO
LIVRAIE
LANGHE
TRÈS PLUS
VINO VARIETALE SAUVIGNON
D'AMBLE
DOLCETTO D'ALBA
DELL'ERTO
BARBERA D'ALBA
RORETO
LANGHE NEBBIOLO
SETTEVIE
MOSCATO D'ASTI
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CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1308/13
CAMPAIGN FINANCED PURSUANT EEC REGULATION NUMBER 1308/13
Azienda Agricola Abrigo Orlando di Abrigo Giovanni - Via Cappelletto 5, 12050 Treiso (CN) - P.I. 02369730045 - Contact us
