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The labels of our wines were created by the artist Tamara Repetto (Instagram repettotamaratamarabludesign) through a 3D elaboration that represents the stones of the company’s land. Stone is a symbol of the hard work done in the area to make the land suitable for the cultivation of vineyards, and is the natural element that gives the organoleptic characteristics from which the particular and elegant minerality of the wine derives.
web: tamararepetto.com

  • Data Sheet
    GRAPE VARIETY Mix of Barbera and Dolcetto
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need.
    VINIFICATION TECHNIQUE De-stemming, fermentation at controlled temperature, 6 days of maceration.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPEREANCE Intense ruby red.
    AROMA Ripe fruit, evident hints of red fruits, slightly spicy
    FLAVOR Full-bodied, velvety, excellent structure and balanced tannins
    SENSORY PROFILE Recognized Aromas: cherry and berries Taste aspects: long persistence
    Tips
    CONSUMPTION TEMPERATURE 20 C°
    GASTRONOMIC COMBINATIONS A full meal wine, suitable for white and red meats
  • Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic sheets
    COLOR AND ASPECT Soft straw yellow
    PERFUME Elegant and refined
    TASTE Fresh with balanced acidity, of excellent fragrance
    SENSORY PROFILE Recognized flavors: acacia, citrus fruits. Taste aspects: refreshing on the palate, citrus hints.
    Tips
    CONSUMPTION TEMPERATURE 12 °C
    GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses.
  • Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Gavi - Piedmont
    GROUND Calcareous, clay
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Organoleptic sheet.
    NOSE Ethereal, fruity, pleasantly fragrant.
    SENSORY Harmonic. Nicely balanced with savory acidity.
    FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana.
    GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
  • La Fornace

    8,00 
    Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Tassarolo – Piedmont
    GROUND Calcareous, clay, tuff
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary
    WINE-MAKING TECHNIQUE Direct pressing of the grapes. Fermentation in tank thermocontrolled by yeasts.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Cooling to -5°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Light straw yellow with green tints.
    NOSE Delicate, fresh and fragrant.
    SENSORY Harmonic. Good acidity and savoriness.
    FLAVOR PROFILE Aromas recognized: acacia flowers, hawthorn, green apple.
    GUSTATORY ASPECTS Marked acidity pleasant and persistent sapidity. Pleasant aftertaste of apricot and peach.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
  • Out of stock
    Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPERENCE Intense straw yellow
    AROMA Citrusy, floral, intense.
    TASTE Well balanced, with good acidity and excellent body
    SENSORY PROFILE Recognized flavors: tropical fruit, acacia, citrus fruits Taste aspects: sweet and full-bodied, velvety on the palate, good acidity, citrus notes
    Tips
    CONSUMPTION TEMPERATURE 20 °C
    GASTRONOMIC COMBINATIONS Ideal after a meal, with fresh and dry pastry
  • Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Gavi - Piedmont
    GROUND Calcareous, clay
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Organoleptic sheet.
    NOSE Ethereal, fruity, pleasantly fragrant.
    SENSORY Harmonic. Nicely balanced with savory acidity.
    FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana.
    GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
  • Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle. Sur lies aging for at least 36 months.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPERENCE Soft straw yellow
    AROMA Floral, fresh, intense and with hints of yeast and bread crust
    TASTE Well balanced, with good acidity and body
    SENSORY PROFILE Recognized flavors: acacia, citrus fruits, bread crust. Taste aspects: Full-bodied and refreshing on the palate, good acidity, citrus notes
    Tips
    CONSUMPTION TEMPERATURE 12 °C
    GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses, dry pastries
  • Vermouth

    20,00 

    Video Bartender cocktails with Vermouth

     
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