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New products

100% Pinot Noir from the Premier Cru village of Bisseuil
Proportion de vins sous bois : 35%
Dosage: 5 g/l - Serving

Temperature: 11° - 12°C -

Food Pairings: viande blanche, volaille, lotte au safran, risotto aux champignons, ris de veau à la grenobloise, vieux cheddar

100% Chardonnay from the Grand Cru village of Chouilly
Proportion de vins sous bois: 10%
Dosage: 4 g/l
Serving Temperature : 11° - 12°C -
Food Pairings: Saint Jacques, Minestrone de tourteau

15% Chardonnay from the Grand Cru village of Chouilly - 40% Pinot Noir from the Premier Cru village of Bisseuil - 45% Pinot Meunier from Damery in the Marne Valley
Base wines from the 2015 harvest
Vins de réserve: 45%
Proportion de vins sous bois: 25%
Dosage: 3g

Color: Straw yellow with green gold undertones
Bouquet: Floral and spicy, with notes of yellow fruit
Taste: Soft and enveloping, animated by a good flavor and a vibrant freshness

Color: ruby ​​red

Bouquet: complex of red fruit, spicy

Taste: exotic, spicy with hints of red fruit

Elegant and fine Nebbiolo, typical of the sandy soils on which it is born, the Valmaggiore is a true pillar in its category. To be taken as an example for all lovers of this noble vine.

Barolo Le Vigne interprets the tradition of the Langhe and Barolo, handing down the ancient and skilful art of blending grapes from multiple vineyards.

Since the beginning, in 1985, Luciano has always believed in the uniqueness and exceptional nature of the Cannubi hill and its potential, expressing it in a separate vinification. This wine pays tribute to the richness and elegance of an exceptional vineyard, in the heart of Barolo.

The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.

The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.

Coming from the historic family vineyard in Serralunga, from which in the great vintages Monfortino is produced, this Barolo is the maximum expression of Nebbiolo in all its power, elegance and refinement. In short, an opulent wine.