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Osvaldo Viberti

Langhe Nascetta

Made from grapes of Nascetta vines. The vineyards are located in Bricco Pichera, Serra dei Turchi and Roggeri. It is straw yellow in colour with greenish shades, it is characterised by scents of apple, herbal, wild flowers, honey, sage and rosemary.

It's a strong and well structured wine.


Variety: Nascetta

Oenologist: Sergio Molino

Annual Production: 2500 bottles

Vineyards: Bricco Pichera, Borgata Serra dei Turchi, Borgata Roggieri - La Morra (Cn)

Density/hectar: 0,5 hectars

Form of cultivation: Guyot

Exposure: East

Yield per hectar: 70 quintals

Altitude: 250-300 m

Terrain: clayey-calcareous-sandy

Wine making: harvest in late September, residence of the must for about 7-10 days at 18°-20 °, ageing in stainless steel casks for some months and bottled on May/June.

Ageing: none

Tasting notes: straw yellow in colour with greenish shades, it is characterised by scents of apple, herbal, wild flowers, honey, sage and rosemary.

Gastronomic combinations: Ideal for appetizers, vegetable dishes, white meat entrees, fish and cheeses.

Alcohol: 12,5%

Dolcetto d’Alba

The Dolcetto “Galat” is made of grapes from vineyards located in Borgata Serra dei Turchi.

Red ruby in colour, wild berries and cherries scented bocca. It's a smooth and easy drinking wine.


Variety: Dolcetto

Oenologist: Sergio Molino

Annual Production: 4000 bottles

Vineyards: Borgata Serra dei Turchi - La Morra (Cn)

Density/hectar: 2 hectars

Form of cultivation: Guyot

Exposure: West

Yield per hectar: 65 quintals

Altitude: 250-300 m

Terrain: clayey-calcareous

Wine making: residence of the must for 6 days

Ageing: None

Tasting notes: red ruby in colour, smooth in the mouth and easy drinking, this wine is characterised by notes of wild berries and cherries.

Gastronomic combinations: wine for all opportunities, main appetizers, savory pasta dishes

Alcohol: 13%

Barbera d’Alba

Made of Barbera grapes from vineyards located in Santa Maria. It's 6 month aged in barrels. It is characterised by red colour with violet notes. Fresh and balanced in the mouth, it has scents of vanilla, plumes and cherry.


Variety: Barbera

Oenologist: Sergio Molino

Annual Production: 12000 bottles

Vineyards: Frazione Santa Maria - La Morra (Cn)

Density/hectar: 3 hectars

Exposure: West

Yield per hectar: 70 quintals

Altitude: 300 m

Terrain: Clayey-calcareous

Wine making: residence of the must for 6-7 days

Ageing: 6 months in barrel (25 hl)

Tasting notes: it is characterised by red colour with violet notes. Fresh and balanced in the mouth, it has scents of vanilla, plumes and cherry

Gastronomic combinations: very versatile wine, it goes with any dish, perfect for typical appetizers, simply entrees and fresh or slightly seasoned cheeses

Alcohol: 14%

Barbera d’Alba “Mancine”

This Barbera is 12/14 months aged in small barrels. It's dark red in colour and wild berries scented.


Variety: Barbera

Oenologist: Sergio Molino

Annual Production: 4000 bottles

Vineyards: Frazione Santa Maria - La Morra (Cn)

Density/hectar: 1 hectar

Exposure: South West

Yield per hectar: 50 quintals

Altitude: 300 m

Terrain: clayey-calcareous

Wine making: residence of the must for 6-7 days

Ageing: 12-14 months in little barrels of 225 lt capacity

Tasting notes: the Barbera Mancine takes a range of flavours of red berries. Red ruby in colour, this wine is powerful, elegant with the right balance of acitidity

Gastronomic combinations: ideal for local pasta dishes such “pasta all’uovo”, melted cheese and rice, appetizers served hot and all kinds of red meat.

Alcohol: 14,5%

Langhe Nebbiolo

Made of Nebbiolo grapes from vineyards located in Borgata Serra dei Turchi.

Part of the 6/8 months ageing is in 5 hl barrels, and part in 25 hl casks.

Red ruby in colour, elegant and balanced with polished tannins, it is characterised by a flower boquet, with notes of rose and violet.


Variety: Nebbiolo

Oenologist: Sergio Molino

Annual Production: 3000 bottles

Vineyards: Borgata Serra dei Turchi - Frazione Santa Maria - La Morra (Cn)

Density/hectar: 0,6 hectars

Form of cultivation: Guyot

Exposure: South

Yield per hectar: 70 quintals

Altitude: 250-300 m

Terrain: Clayey-calcareous

Wine making: residence of the must for about 8-10 days

Ageing: the wine ages for 6/8 months partly in barrels (5 hl) and partly in casks (25 hl).

Tasting notes: red ruby in colour, elegant and balanced with polished tannins, it is characterised by a flower boquet, with notes of rose and violet

Gastronomic combinations: Ideal for pasta dishes, white or red meat, cheeses.

Alcohol: 14%

Barolo

This Barolo is made of grapes from three different vineyards located in La Morra. Garnet red in colour, it takes a concentration of flavours with spicy notes of cinnamon and chocolate, rose and red berries, blackberries and blueberries.

Dry and warm, smooth and powerful in the mouth, it develops in a balmy finish.


Variety: Nebbiolo

Oenologist: Sergio Molino

Annual Production: 8000 bottles

Vineyards:

Density/hectar: 2,5 hectars

Exposure: South West

Yield per hectar: 55 quintals

Altitude: 300 m

Terrain: clayey-calcareous

Wine making: residence of the must for about 8-10 days

Ageing: the wine ages for 20-24 months in cask of 25 hl capacity

Tasting notes: garnet red in colour, it takes a concentration of flavours with spicy notes of cinnamon and chocolate, rose and red berries, blackberries and blueberries. Dry and warm, smooth and powerful in the mouth, it develops in a balmy finish

Gastronomic combinations: ideal for red meat and game dishes, seasoned cheeses, classic pasta dishes

Alcohol: 14%

Barolo “Serralunga”

Made of Nebbiolo grapes from vineyards Meriame located in Serralunga d’Alba.

Aged for 20/24 months in large barrels.

Red ruby in colour, Di colore rosso rubino, it is characterised by scents of flowers and spicies.

The tannin enhances a strong and powerful character in a elegant and fine frame.


Variety: Nebbiolo

Oenologist: Sergio Molino

Annual Production: 3500 bottles

Vineyards: Meriame - Serralunga d’Alba (Cn)

Density/hectar: 1 hectar

Form of cultivation: Guyot

Exposure: South

Yield per hectar: 45 quintals

Altitude: 300-350 m

Terrain: clayey-calcareous-sandy

Wine making: maceration of the must for 8-10 days

Ageing: the wine is aged for 20-24 months in cask (15 hl)

Tasting notes: red ruby in colour, it is characterised by scents of flowers and spicies. The tannin enhances a strong and powerful character in a elegant and fine frame.

Gastronomic combinations: ideal with red meats and game dishes, seasoned and spicy cheeses.

Alcohol: 14,5%

Barolo “Serra dei Turchi”

Made of Nebbiolo grapes from vineyards located in Serra dei Turchi. Red ruby in colour, with orange shades it takes intensive notes of fruit in alcohol, straw, chocolate, tobacco and licorice.

Structured and warm, dry and fairly smooth, with freshness and tannins get throught.


Variety: Nebbiolo

Oenologist: Sergio Molino

Annual Production: 3000 bottles

Vineyards: Borgata Serra die Turchi - Frazione Santa Maria - La Morra (Cn)

Density/hectar: 0,8 hectars

Form of cultivation: Guyot

Exposure: South

Yield per hectar: 45 quintals

Altitude: 250-300 m

Terrain: clayey-calcareous

Wine making: residence of the must for about 8-10 days

Ageing: the wine ages for 20-24 months in cask of 15 hl capacity

Tasting notes: the Barolo Serra dei Turchi is named from the vineyeards whose grapes produce this wine. Red ruby in colour with orange shades, it takes intensive notes of fruit in alcohol, straw, chocolate, tobacco and licorice. Structured and warm, dry and fairly smooth, with freshness and tannins get throught

Gastronomic combinations: ideal for meat entrees, rice and cheese fondues, meat and game dishes, cheeses

Alcohol: 14,5%

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