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AZIENDA AGRICOLA SORDO GIOVANNI Ravera, Barolo DOCG

AZIENDA AGRICOLA SORDO GIOVANNI Parussi, Barolo DOCG

AZIENDA AGRICOLA SORDO GIOVANNI Rocche di Castiglione, Barolo DOCG

AZIENDA AGRICOLA CASCINA PUGNANE Pugnane , Barolo DOCG

Beautiful glowing ruby. Fine earthy nose. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish Hearty stew, wild game, roasted red meats and cheeses. The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

Ca' Rome' Romano Marengo Maria di Brun Barbaresco DOCG Garnet red in the glass, the nose is complex and ample showing aromas of violet and underbrush. Full, velvety and very balanced. Because of its structure and body, it pairs well with meat, game and cheese. The Rio Sordo vineyard is located in the Barbaresco municipality. The soils are known as white marl of Saint Agatha and go back to the Tortonian-Messinian period. Maceration lasts 20 days using a traditional method of maceration called steccatura at a temperature that never exceeds 30°C. This method involves wedging stocks into the vat to hold the cap (grape skins and pulp) down below the surface of the juice. This slow, gentle extractraction coaxes the signature tannins from the Nebbiolo grape skins. Aged for 30 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least 12 months.

Ca' Rome Romano Marengo Sori Rio Sordo Barbaresco DOCG The Sori Rio Sordo Barbaresco shows a complex nose with aromas of licorice and forest berries, cinnamon, cloves and violet. Full, enveloping tannins with a long finish, recalling ripe fruit. Because of its structure and body, it pairs well with meat, game and cheese. The Rio Sordo vineyard is located in the Barbaresco municipality. The soils are known as white marl of Saint Agatha and go back to the Tortonian-Messinian period. Carefully selected grapes are de-stemmed and pressed. Maceration lasts about 15 days at a maximum temperature of 30°C. Natural malolactic fermentation ends before winter is over. Aged 24 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least ten months.

CA DEL BAIO Barbaresco Autinbej Barbaresco Autinbej is the result of an amalgamation of several crus, combining quality fruit from high-altitude vineyards. The result showcases the best characteristics of the great Nebbiolo da Barbaresco in one single ethereal wine. With intense and fruity aromas of raspberry jam and violet, the scents are accompanied by sweet spicy notes and hints of cocoa with a long, persistent and slightly tannic finish.