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The wines
Our current production includes six wines:
Barbera del Monferrato DOC
TASTING NOTES
GRAPES:
Barbera 100%
SOIL:
Calcareous clay, with south-western exposure, 250 m. above sea level.
CULTIVATION:
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION:
Grapes are harvested by hand, stemmed, crushed and fermented on the skins in stainless steel tanks for approximately ten days.
MATURATION:
Malolactic fermentation and maturation take place in stainless steel for approximately six months; further improvement is carried out in bottle for three months.
COLOUR:
Ruby red with purple reflections.
AROMA:
Fruity scents of cassis, cherry and plum, and floral scents of carnation. Balsamic accents and spiced notes of clove.
FLAVOUR:
Fresh scents of fruit in harmony with aroma. Velvety tannins and pleasant acidity with a good length.
SERVING TEMPERATURE:
14°/16°C
NARRATIVE AND FOOD PAIRING
It’s our interpretation of Monferrato’s typical wine and the one that represents us better. You will find all information in the tasting notes. In plain words, this is a rather round wine with just the right acidity. It is likable and will work every time you wish to complement a good meal with an excellent wine. If you keep the bottles in the cellar, you just need to collect and uncork them a few minutes before sitting at the table so that they will adjust slightly to room temperature. As always with quality products it’s best to slowly swirl the wine in the glass for a moment before appreciating its aroma and taste.
As far as food pairing is concerned, our Barbera is a very versatile wine
that can accompany an entire meal. We think it’s perfect with charcuterie but
also with warm appetizers or with meat-based pasta dishes (ravioli, lasagne,
bolognese, etc) as well as with barbequed or roasted meat; and after the meal
while you cheerfully continue the conversation or perhaps, on a cold evening, in
front of the fireplace where the chestnuts are roasting.
CONVERSO
Monferrato Rosso DOC
TASTING NOTES
GRAPES:
Barbera 30%, Merlot 30%, Freisa 40%
SOIL:
Calcareous clay soil, with south-western exposure, 250 m. above sea level.
CULTIVATION:
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION:
Grapes are harvested by hand, stemmed, crushed and fermented on the skins in stainless steel tanks for approximately ten days.
MATURATION:
Malolactic fermentation and maturation take place in stainless steel for approximately six months; further improvement is carried out in bottle for three months.
COLOUR:
Intense ruby red with purple hues.
AROMA:
Intense and complex with scents of ripe fruit and floral scents of carnation and lavender. Balsamic notes of rosemary and spicy accents of pink pepper.
FLAVOUR:
Fine and elegant, recalls the scents of ripe fruit and the spicy notes first perceived on the nose. Pleasant and long finish.
SERVING TEMPERATURE:
14°/16°C
NARRATIVE AND FOOD PAIRING
Some think that excellent wine is only for special occasions. We beg to disagree. For the very reason that we drink it often (or every day), the wine should be excellent, especially as long as producers charge reasonable prices and don’t flatter themselves just because they make excellent wines. But this is not a risk we run.
Converso is the only blend we produce ie the only wine made with more than one grape variety, as you will see in the tasting notes. We tried it once and liked the outcome so much that we “converted” and then named it accordingly. But we don’t produce it every year, as we really need to find the right blend of Barbera, Merlot and Freisa for the experiment to be successful.
The main characteristic of this wine is its “nose”, as the experts like to
say, namely the intensity and persistence of the aromas. According to many, from
this point of view Converso is truly special: seeing (or should we say
smelling?) is believing. Other than this and as far as food pairing is
concerned, like our Barbera, Converso is very versatile and is a good match with
bagna cauda (a hot dip from Piemonte made from anchovies and garlic), fish
soups, vegetarian pies, sausages with polenta. We are still to find a tasty dish
that won’t go well with this classy blend. Cheers!
MEDILIANO
Barbera del Monferrato Superiore DOCG
TASTING NOTES
GRAPES:
Barbera 100%
SOIL:
Calcareous clay, with south-western exposure, 250 m. above sea level.
CULTIVATION:
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION:
Grapes are harvested by hand and immediately de-stalked and crushed before undertaking a cold maceration at a temperature of 5°C for five days. Subsequently temperature is raised to c. 23°C allowing alcoholic fermentation which lasts one week, with the consequent maceration of the skins.
MATURATION:
Malolactic fermentation and aging take place in new French oak barriques for 20 months. Lastly the wine is left in bottle for a further 12 months before being offered for sale.
COLOUR:
Intense ruby red.
AROMA:
Delicate and complex with notes of ripe fruit, wild berries and violets. Spicy scents of cloves and toasty hints of cocoa.
FLAVOUR:
Fine and intense, combines silky softness with crisp acidity. Long finish with floral notes of violets.
SERVING TEMPERATURE:
16°/18°C
NARRATIVE AND FOOD PAIRING
Just one kilometre from the winery lies the 1,000 years old church of San Giovanni in Mediliano, precious witness to an illustrious heritage looked after by the municipality of Lu. We dared to draw inspiration from and name our wine after this important monument, making all the efforts to reach an outstanding result. We hope - and at the risk of sounding immodest - we believe we succeeded. The grapes that make this Barbera Superiore DOCG are selected, pressed and vinified with the utmost care at every stage, as briefly described in the tasting notes. 20 months aging in the best barriques available on the market complete this wine, which is comparable only to the finest in the region.
As with all its peers Mediliano should be savoured carefully, uncorking the bottle in advance and using a large glass where the wine can rest - or even better swirl slowly - for a moment before tasting it. In this way one may fully appreciate its qualities and perceive all the emotions conveyable to a true enthusiast.
From the above it naturally follows that the most typical food pairing is with red meat (usually grilled or stewed) or aged cheese. When in season mushrooms, truffles and venison are valid alternatives. But we suggest that one can also enjoy it in the company of a good book or, even better, as a complement to a long and relaxed conversation.
VERTUMNO
Monferrato Rosso DOC
TASTING NOTES
GRAPES: Nebbiolo 100%.
VINIFICATION: Grapes are harvested by hand and immediately de-stalked and crushed before undergoing cold maceration at a temperature of 5°C for five days. Subsequently temperature is raised to 23°C allowing alcoholic fermentation that lasts one week, with the consequent maceration of the skins.
MATURATION: Malolactic fermentation and maturation take place in new French oak barriques for 20 months. Further improvement is carried out in bottle for 12 months.
COLOUR: Ruby red with garnet nuances.
AROMA: Delicate and complex with floral notes (violet) and red fruit (wild berries). Sweet spicy scents with a hint of cocoa.
FLAVOUR: Fine and intense with silky tannins, recalls the floral and fruity notes of the aroma. Pleasant freshness and a harmonious long finish.
SERVING TEMPERATURE: 18°/20°C.
NARRATIVE AND FOOD PAIRING
The god who according to the Romans was responsible for the change of the seasons and the ripening of the fruits inspired the of name of this wine made entirely from Nebbiolo grapes. Thanks to the efforts of many local producers, from 2019, after a lengthy bureaucratic process, this product falls under the new and clearer appellation of Monferrato Nebbiolo (the older years remain under the general and uninformative appellation of Monferrato Rosso).
Anyway our Vertumno has effectively always been a Monferrato Nebbiolo Superiore, as it ages in wood for 20 months, which is longer than the prerequisite of the new appellation. These are the characteristics of this aristocratic grape variety that gives rise to the most celebrated wines from Piemonte: roundness mitigated by smooth tannins, vast complexity and fine balance, especially with aging. Generally Nebbiolos from Monferrato, a land forever devoted to wine production and culture, stand out for their genuineness as vine cultivation is still non-intensive. Specifically our Vertumno is well regarded by connoisseurs as a prestigious interpretation of Monferrato Nebbiolo and its qualities, including a long and wonderful aging potential once bottled.
As far as food pairing is concerned, let us recall those mentioned for Mediliano: red meat, in particular slowly cooked, truffles, porcini mushrooms, game and aged cheeses will all find in this wine a valid partner.
Finally, to those who are somewhat sceptical about the expression “meditation
wine”, we suggest sipping Vertumno while listening to some good music, leafing
through an old photo album (ideally not on your smartphone…), contemplating past
events or searching for inspiration for future endeavours.
TERMIDORO
Monferrato bianco DOC
TASTING NOTES
GRAPES:
Viognier 100%
SOIL:
Calcareous clay, with south-western exposure, 250 m. above sea level.
CULTIVATION:
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION:
Grapes are harvested by hand and immediately de-stalked and crushed, before being submitted to cold maceration for 7/8 hours at a temperature of 5°C. Subsequently grapes are pressed and the must, after a natural decantation, is transferred to new French oak barriques where alcoholic fermentation takes place at a temperature of 12/15 to maintain the grapes’ peculiarity.
MATURATION:
A first period of ageing of about 18 months, takes place in the same barriques at a temperature of 10-12°C, to avoid malolactic fermentation. Subsequently maturation continues in bottle for a further 12 months.
COLOUR:
Intense straw yellow with golden hues.
AROMA:
Complex with notes of ripe yellow fruit as well as dried and candied fruit. Floral scents of acacia and lime-tree, spicy notes of vanilla and cinnamon.
FLAVOUR:
Intense, warm and soft, balanced with right acidity. Pleasant sapidity and minerality with a long finish.
SERVING TEMPERATURE:
10°/12°C
NARRATIVE AND FOOD PAIRING
We chose this name for the warm and sunny feelings it evokes and that well represent the characteristics of this wine. But, let’s admit it, also because during the French Revolution Thermidor marked the end of The Terror and we thought this was a good opportunity to show our stance against any ideological fanaticism, which may or may not have to do with the peaceful culture of wine.
Termidoro is a brave experiment. In Italy white wines – mainly sparkling but many still wines too – are considered more or less like beverages. This is not the case for our Termidoro that commands the closest attention of the drinker. The raw material is selected Viognier grapes, the same grapes used for Iberis, but the winemaking process includes some maceration and then a long period of aging in first and second fill barriques. These and other oenological undertakings give rise to an exceptional product that harmoniously balances Viognier’s scents of tropical fruits and flowers with the intense and spicy notes from the barriques. If all this doesn’t interest you, please move on. Otherwise we think you won’t be disappointed when you will taste it, especially if you will resist the temptation to drink it straight out of the refrigerator and wait for it to be at 10-12°C.
When it comes to pairing it with food, Termidoro is a very versatile wine. With the exception perhaps of a chargrilled steak, it goes well with many meat dishes, from roast chicken to pork loin to veal cutlets. Not to mention fish-based pastas, risottos and main courses. Finally, Termidoro’s characteristics make it ideal with some relatively spicy dishes from non-Western cuisines such as, by way of example, steamed dumplings, sweet and sour pork, chicken curry, tandoori chicken, hummus, falafel, pad thai, etc.
Iberis Monferrato Bianco
TASTING NOTES
GRAPES: Viognier 100%.
SOIL: Calcareous clay, with south-western exposure, 250 m. above sea level.
CULTIVATION: Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION: Grapes are harvested by hand and immediately destalked and crushed. They are then pressed and the must, after a natural decanting at controlled temperature, is transferred to stainless steel tanks where alcoholic fermentation is carried out at 12-15° C in order to maintain the grape characteristics.
MATURATION: In stainless steel tanks for 6/7 months at a temperature of 10-12°C to avoid malolactic fermentation. It continues in bottle for a further three months.
COLOUR: Light straw yellow with green hues.
AROMA: Fresh with floral scents (acacia and lime-tree) and citrus notes.
FLAVOUR: It recalls the floral scents of aroma with notes of fresh fruit (peach and pineapple). Pleasant sapidity and minerality with a very good length.
SERVING TEMPERATURE: 10°C.
NARRATIVE AND FOOD PAIRING
We named this wine for “all seasons” after the evergreen plant that blossoms beautifully also in Winter. And actually it’s our most successful wine, so much so that we are not always able to meet demand. It’s made from Viognier grapes, a white variety originally from the Northern part of the Rhone valley, also cultivated in Italy, in Piedmont but also in Tuscany and Sicily. Its acidity and delicate aromas of peach and citrus make it the ideal aperitif, but it is also particularly suitable to accompany tasty appetizers as well as fish-based pastas, risottos and main courses. In summer many love to drink it ice cold. It’s a custom the we respect but, watch out, Iberis it’s not a simple wine: it is an elegant and rather structured white made with great care, and will reward those who will take the time to savour it carefully with many pleasant sensorial surprises.
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