THE PRODUCTS
In our cellar, we produce one of the most representative red wines of Piedmont: the Barbera d’Asti.
We produce it in the classic version with its classic bright ruby red color from Barbera grapes. A wine that offers intense aromas of fresh red fruits, such as cherries, raspberries, and plums, with floral notes and sometimes a slight spiciness.
And we produce it in the Barbera d’Asti Superiore version, more structured and complex than Barbera d’Asti, with a minimum aging of 14 months, of which at least six are in wooden barrels. This wine presents complex aromas of ripe fruit, such as black cherries and plums, accompanied by spicy notes, vanilla, tobacco, and coffee, derived from the wood aging. On the palate, you will find it rich, full, and round, with more pronounced tannins and good structure.
To complete the range, we have the Metodo Classico Rosé “Adele,” a sparkling rosé wine produced using the traditional bottle fermentation method, known for its elegance and refinement, and the Moscato Metodo Classico “Doro,” a sweet sparkling wine made from Moscato Bianco grapes using the classic bottle fermentation method.
THE TERRITORY
We are in Calosso, which is located on a hilly plateau characteristic of the Monferrato and Langhe regions. The views from our village are a mix of picturesque and laborious landscapes, covered with green forests that stand out against the blue sky and vineyards planted over decades with effort and perseverance by current and past generations. Our historical heritage is also rich, dominated by the Calosso castle, which over the centuries has evolved from a fortification into an elegant noble residence. Like many other municipalities in our area, we are very attached to our cultural and culinary traditions, which are adorned with the colors of village festivals, often linked to the local wine tradition.
PAIRINGS
Our wines present a very rich and varied range of culinary pairings, and we suggest some of our favorites:
Barbera d’Asti classic method.
It pairs well with Italian dishes such as pasta with sauce, risottos, white meats, and semi-aged cheeses.
Barbera d’Asti Superiore
Ideal with more substantial dishes like roasts, braised meats, game, and aged cheeses.
Metodo Classico Rosé “Adele”
Perfect as an aperitif, it pairs well with light dishes like salads, sushi, fish carpaccio, and shellfish.
Moscato Metodo Classico “Doro”
Ideal with fruit-based desserts, dry pastries, cream-based desserts, and blue cheeses. It can also be appreciated as a meditation wine.
LOCAL CUISINE
A recipe that we love very much in our family is “Green agnolotti with Castelmagno fondue”.
The pasta of the agnolotti, an intense green reminiscent of spring meadows, is made by mixing flour, eggs, and fresh spinach, blanched and finely chopped. The thin and silky dough encloses a filling that tells stories of ancient banquets: roasted meat, expertly chopped and mixed with Parmesan and a touch of nutmeg, bound by the egg that amalgamates everything into an embrace of flavors.
When the water boils vigorously in the copper pot, the agnolotti dive in, dancing lightly until they float, ready for the final triumph. And that’s when Castelmagno, the king of Piedmontese cheeses, comes into play, with its crumbly texture and complex flavor, the result of a harsh and generous land. The Castelmagno fondue, creamy and velvety, is prepared with patience and love: the cheese melts slowly with fresh milk and cream, releasing aromas that spread through the kitchen, anticipating the pleasure to come. When the cream is ready, smooth and golden, it is generously poured over the freshly drained agnolotti.