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Montegrosso d’Asti is set in a vast hilly territory, originally of the Tertiary era, formed a million years ago by sedimentation of an ancient sea. Being Free of rock formations, limestone-clay soil in prevalence, with sandy attendance, accompanied by a cool temperate climate, is definitely the ideal environment for the vine. According to big names of the wine scene (Continued on next page Monferrato Terroir)

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Keeping yields low is what allows us to make great wines.During summer season and up to three times each summer, we practis the socalled “Green Harvest”, that is to cut off bunches of unripe grapes in order to reduce production quantities (about 50,00 q.li per ha) and maximize quality. It requires great skill, as the grape quantity needs to be reduced to an (Continued on next page Our Harvest)

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Reaching the highest level of quality in wine is only possible by starting with the highest quality grapes. Our choice of wine is accompanied by innovative techniques that take place in the cellar, to exalt the characteristics of the three factors listed above. Firstly we need to be sure about the grape Health and the collecting temperature. It is vital to harvest early in the (Continued on next page Vilification)

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The aging lasts from 5 to 24 months, depending on the type of wine, and is distinguished by a period of aging in steel or wood, which is followed by aging in the bottle. For the Barbera d’Asti and the stay takes place in steel Grignolino d’Asti, resulting in young wines, fresh and drinkable, while the Barbera d’Asti Superiore and the Monferrato Rosso takes place in oak  (Continued on next page Ageing)

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