LANGHE NEBBIOLO

vitalis

BARBERA d'ALBA

superiore

SELVAGGIA

ottenuto da uve Nebbiolo e Barbera

BARBARESCO

teorema

LANGHE CHARDONNAY

sofia

BARBERA d'ASTI

loreto

LANGHE ARNEIS

sibilla

DOLCETTO d'ALBA

le querce

BARBARESCO

ausario

BAROLO

Artú

MOSCATO D’ASTI

mistral
BARBARESCO ausario

Location of vineyards: Treiso
Average number of vines per hectare: 3800/5000
Positions: south east
Grape-variety: Nebbiolo
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: 24 months, partly in Barrique and bartly in  tonneau
Colour:  Ruby red
Nose: Complex hints of ripe red fruits with spicy overtones
Taste: Great aging potential, Fullbodied, warm, long and mouth filling, softly tannic
Pairings: stewed and braised meet, mature cheese and dark chocolate
Serving temperature: 18/20°C.

BARBARESCO teorema

Location of vineyards: Treiso
Average number of vines per hectare: 3800/5000
Positions: south east
Grape-variety: Nebbiolo
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: 20 months, partly in Barrique and bartly in 20 hl oak barrel
Colour:  Ruby red
Nose: Complex hints of ripe red fruits with spicy overtones
Taste: Fullbodied, warm, long and mouth filling, softly tannic
Pairings: roasted, stewed and braised meet
Serving temperature: 18/20°C.

LANGHE CHARDONNAY sofia

Location of vineyards: Treiso
Average number of vines per hectare: 4000/5000
Positions: East
Grape-variety: Chardonnay
Harvest period: September
Wine making: fermentation and maturation in stainless selected barrique for 6 months
Colour: Straw yellow
Nose: hints of tropical and citrus fruits with a soft spicy background
Taste: structured and refreshing
Pairings: fish and shellfish, matured cheese
Serving temperature: 10°C.

LANGHE NEBBIOLO vitalis

Location of vineyards: Treiso
Average number of vines per hectare: 4000/5000
Positions: south west
Grape-variety: Nebbiolo
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: 12 months, partly in Barrique and bartly in 10 hl oak barrel
Colour: Ruby red
Nose: hints of ripe red fruits with spicy overtones
Taste: Fullbodied, warm, long and mouth filling
Pairings: Fresh pasta, barbeque, matured cheese
Serving temperature: 18/20°C.

BARBERA D’ALBA superiore

Location of vineyards: Treiso
Average number of vines per hectare: 4000/5000
Positions: south east
Grape-variety: Barbera
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: 12 months, partly in Barrique and bartly in 10 hl oak barrel
Colour: Intense Ruby red
Nose: hints of ripe red fruits with spicy overtones
Taste: Fullbodied, warm, long and mouth filling
Pairings: Ravioli, mushrooms, roasted meet
Serving temperature: 18/20°C.

PIEMONTE ROSSO “selvaggia”

Location of vineyards: Treiso – Costigliole d’Asti
Average number of vines per hectare: 4000/5000
Positions: South / south west
Grape-variety: Nebbiolo 60% Barbera 40%
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: steel and concrete tanks
Colour: Light Ruby red
Nose: Delicate, floreal, harmonic
Taste: Really refreshing with rich floreal bouquet
Pairings: Light starters, Cold cuts and fresh cheese
Serving temperature: 12/14°C.

LANGHE ARNEIS sibilla

Location of vineyards: Treiso – Guarene
Average number of vines per hectare: 4000/5000
Positions: East / South East
Grape-variety: Arneis
Harvest period: September
Wine making: fermentation and maturation in stainless steel tanks for 4/8 months
Colour: Straw yellow with greenish reflections
Nose: hints of fresh flowers and citrus fruits
Taste: Mineral refreshing and savoury
Pairings: Light starters, fish and shellfish
Serving temperature: 8°C

DOLCETTO D’ALBA le querce

Location of vineyards: Treiso
Average number of vines per hectare: 4000/5000
Positions: East / south east
Grape-variety: Dolcetto
Harvest period: September
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: steel and concrete tanks
Colour: Ruby red
Nose: hints of red fruits with cherry and almonds overtones
Taste: Fruity and round, balanced
Pairings: Antipasti, poultry, soft cheese
Serving temperature: 16/18°C

BARBERA D’ASTI loreto

Location of vineyards: Costigliole d’Asti
Average number of vines per hectare: 4000/5000
Positions: south west
Grape-variety: Barbera
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: steel and concrete tanks
Colour: Intense Ruby red
Nose: hints of red fruits with red currant overtones
Taste: Fullbodied, long and mouth filling
Pairings: Risotto, Lamb, Cheese
Serving temperature: 18/20°C

MOSCATO D'ASTI mistral

Location of vineyards: Treiso – Costigliole d’Asti
Average number of vines per hectare: 4000/5000
Positions: East
Grape-variety: White Moscato
Harvest period: September
Wine making: Charmat Method
Colour: Brilliant Straw yellow
Nose: Intensively aromatic hints of yellow peaches and mature apricots
Taste: Sweet and harmonic with good balance between sugar and acidity
Pairings: dry cakes, cookies and dry fruits
Serving temperature: 4/6°C

BAROLO Artù

Location of vineyards: Serralunga, La Morra
Average number of vines per hectare: 3800/5000
Positions: south east / South west
Grape-variety: Nebbiolo
Harvest period: October
Wine making: ripe grapes crushed and left to ferment in stainless steel tanks at controlled temperature
Aging method: 20 months, partly in Barrique and bartly in 20 hl oak barrels
Colour: Ruby red
Nose: Complex hints of ripe red fruits with spicy overtones
Taste: Great aging potential, Fullbodied, warm, long and mouth filling, softly tannic
Pairings: stewed and braised meet, mature cheese, cigars
Serving temperature: 18/20°C.

GRAPPA DI BARBARESCO Virginio

Denomination: Grappa di Barbaresco Virginio
Marc of Grapes used: Nebbiolo from Barbaresco Area
Distillation: 
the best marc is distilled in small copper containers
Alcohol Content: 42% vol.
Maturing: 
Barrique 12 months
Bouquet: 
fine, fruity, floral, slightly aromatic
Taste: 
elegant, light, harmonious, warm
Serve at: 
18°

Agricola Molino s.s.a.