VINEYARD: 3 Ha. situated in the heart of the Monferrato Casalese appellation. 40 to 50 year old vines, vine density up to 4.000 plants per Ha. Typical compact clayey marls rich in limestone and iron of Monferrato Casalese. 100% Freisa.

WINEMAKING: Freisa grapes are handpicked the first week of October and fermented at controlled temperature into stainless steel tanks with ambient yeast. Maceration on on the skins last for 4-5 days. The wine referments in stainless steel vats to develop natural effervescence and carbonic pressure.

APPELLATION	Monferrato Freisa Vivace Doc
VINTAGE	2005
GRAPE COMPOSITION	100% Freisa
TYPE	Red / Sparkling / Dry
VINEYARD	5 Ha. situated in the heart of the Monferrato Casalese appellation. 40 year old vines, density up to 4.000 /5.000 plants per Ha.
SOIL	Compact clayey marls rich in limestone and iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	25,000 bottles
AWARDS
WINEMAKING	Freisa grapes are hand-picked the last week of September, crushed and fermented at cool temperature  with ambient yeasts in stainless steel vats. Maceration on the skins last for up to a week. The wine ages  in stainless steel vats at controlled temperature, where a secondary fermentation is activated to obtain a  natural effervescence and light carbonic pressure.
FOOD CHOICE
Producer Home page:	LA CASACCIA
WEBSITE:	www.lacasaccia.biz
WINE REGION:	PIEDMONT

• Barbera d’Asti ‘Vigna Sant’Anna’
• Grignolino del Monferrato Casalese ‘Poggeto’
• Monferrato Freisa ‘Monfiorenza’
• Monferrato Freisa ‘Monfiorenza’ Vivace

VINEYARD: 3 Ha. situated in the heart of the Monferrato Casalese appellation. 40 to 50 year old vines, vine density up to 4.000 plants per Ha. Typical compact clayey marls rich in limestone and iron of Monferrato Casalese. 100% Freisa.

WINEMAKING: Freisa grapes are handpicked the first week of October and fermented at controlled temperature into stainless steel tanks with ambient yeast. Maceration on on the skins last for 4-5 days. The wine ages in stainless steel vats for 8 months prior to bottling and commercial release.

APPELLATION	Monferrato Freisa Doc
VINTAGE	2004
GRAPE COMPOSITION	100% Freisa
TYPE	Red / Dry
VINEYARD	5 Ha. situated in the heart of the Monferrato Casalese appellation. 40 year old vines, density up to 4.000 /5.000 plants per Ha.
SOIL	Compact clayey marls rich in limestone and iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	30,000 bottles
AWARDS
WINEMAKING	Freisa grapes are hand-picked the last week of Septemer, destemmed, crushed and fermented at cool  temperature with ambient yeasts in stainless steel vats. Maceration on the skins last for up to a week.  The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD CHOICE
Producer Home page:	LA CASACCIA
WEBSITE:	www.lacasaccia.biz
WINE REGION:	PIEDMONT

• Barbera d’Asti ‘Vigna Sant’Anna’
• Grignolino del Monferrato Casalese ‘Poggeto’
• Monferrato Freisa ‘Monfiorenza’
• Monferrato Freisa ‘Monfiorenza’ Vivace

VINEYARD: 3 Ha. situated in the heart of the Monferrato Casalese appellation. 40 to 50 year old vines, vine density up to 4.000 plants per Ha. Typical compact clayey marls rich in limestone and iron of Monferrato Casalese. 100% Grignolino.

WINEMAKING: Grignolino grapes are handpicked the first week of October and fermented at controlled temperature into stainless steel tanks with ambient yeast. Maceration on the skins last for 4-5 days. The wine ages in stainless steel vats for 8 months prior to bottling and commercial release.

APPELLATION	Grignolino del Monferrato Casalese Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Grignolino
TYPE	Red / Dry
VINEYARD	2 Ha. situated in the heart of the Monferrato Casalese appellation. 40 to 60 year old vines, density up to 4.000 – 5.000 plants per Ha.
SOIL	Compact clayey marls rich in limestone and iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
WINEMAKING	Grignolino grapes are handpicked the first week of October and fermented at controlled temperature into stainless steel tanks with ambient yeasts. Maceration on the skins last for 4-5 days. The wine ages in  stainless steel vats for 8 months prior to bottling and commercial release.
FOOD CHOICE
Producer Home page:	LA CASACCIA
WEBSITE:	www.lacasaccia.biz
WINE REGION:	PIEDMONT

• Barbera d’Asti ‘Vigna Sant’Anna’
• Grignolino del Monferrato Casalese ‘Poggeto’
• Monferrato Freisa ‘Monfiorenza’
• Monferrato Freisa ‘Monfiorenza’ Vivace

VINEYARD: 1 Ha., 25 year old vines, spurred cordon training-system, density up to 4.500 vines per Ha. South-East exposure. Thin superficial layer of iron-rich red clay. The mother-rock is a mix pink porphyry and red granite. 100% Erbaluce.

WINEMAKING: Erbaluce grapes are handpicked the third week of October and fermented in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 1 year in stainless steel tanks where it matures on its lees prior to decanting and bottling.

APPELLATION	Coste della Sesia Bianco Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Erbaluce
TYPE	White / Dry
VINEYARD	1 Ha., 35 year old vines, Guyot training-system, density up to 5.500 vines per Ha. South-West exposure.
SOIL	Orange-tinged sand rich in quartz, iron and manganese. The bedrock is red schist.
ALCOHOL	13.5%
PRODUCTION	6,000 bottles
AWARDS
WINEMAKING	Grapes are handpicked the third week of September. Fermentation at controlled temperature in Inox  vats with ambient yeasts. The wine ages for 1 year in stainless steel vats sur-lie where it completes the  malolactic fermentation, prior to decanting, sterile filtration and bottling.
FOOD CHOICE
Producer Home page:	SELLA
WEBSITE:
WINE REGION:	PIEDMONT

• Lessona Riserva ‘Omaggio a Quintino Sella’
• Lessona ‘San Sebastiano allo Zoppo’
• Lessona
• Bramaterra
• Coste della Sesia Rosso ‘Orbello’
• Coste della Sesia Bianco ‘Vignaluce’

VINEYARD: 5 Ha., 30+ year old vines, spurred cordon training-system, density up to 4.500 vines per Ha. South-East exposure. Thin superficial layer of iron-rich red clay. The mother-rock is a mix pink porphyry and red granite. A blend of Croatina, Barbera and Cabernet Franc.

WINEMAKING: Grapes are handpicked the first week of October and fermented in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 1 year in small Slavonia oak casks (30 Hl) and matures for one more year in the bottle at the cellar prior to release.

APPELLATION	Coste della Sesia Rosso Doc
VINTAGE	2004
GRAPE COMPOSITION	Barbera 50%, Nebbiolo 25%, Cabenet Franc 20%, Vespolina 5%
TYPE	Red / Dry
VINEYARD	1 Ha., 30 year old vines, Guyot training-system, density up to 4.500 vines per Ha. South-West exposure.
SOIL	Topsoil is ferrous clay. The bedrock is a compact formation of pink porphyry intermixed with red schist.
ALCOHOL	12.5%
PRODUCTION	30,000 bottles
AWARDS	Gambero Rosso quality/price winner
WINEMAKING	Croatina, Barbera, Nebbiolo and Cabernet Franc grapes are hand-picked the last week of September and  the first week of October. Fermentation takes place in stainless steel vats at controlled temperature with  ambient yeasts. The wine ages for one year in small Slavonia oak casks (20 Hl.) and matures for six more  months in bottle at the cellar prior to release.
FOOD CHOICE
Producer Home page:	SELLA
WEBSITE:
WINE REGION:	PIEDMONT

• Lessona Riserva ‘Omaggio a Quintino Sella’
• Lessona ‘San Sebastiano allo Zoppo’
• Lessona
• Bramaterra
• Coste della Sesia Rosso ‘Orbello’
• Coste della Sesia Bianco ‘Vignaluce’

VINEYARD: 3 Ha., 35 year old vines, spurred cordon training-system, density up to 4.500 vines per Ha. South-East exposure. Thin superficial layer of iron-rich red clay. The mother-rock is a mix pink porphyry and red granite. 70% Nebbiolo, 10% Vespolina, 20% Croatina.

WINEMAKING: Nebbiolo, Croatina and Vespolina grapes are handpicked the second week of October and fermented in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for two years in small Slavonia oak casks (30 Hl) and matures for one more year in the bottle at the cellar prior to release.

APPELLATION	Bramaterra Doc
VINTAGE	2001
GRAPE COMPOSITION	70% Nebbiolo, 20% Croatina, 10% Vespolina & Uva Rara
TYPE	Red / Dry
VINEYARD	3 Ha., 35 year old vines, Guyot training-system, density up to 4.500 vines per Ha. South-East exposure.
SOIL	Topsoil is ferrous clay. The bedrock is a compact block of pink porphyry intermixed with red schist.
ALCOHOL	12.5%
PRODUCTION	20,000 bottles
AWARDS	Gambero Rosso 3 Glasses
WINEMAKING	Nebbiolo, Croatina and Vespolina grapes are hand-picked the second week of October, fermented in  stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 2 years in small  Slavonia oak casks (20 Hl.) and matures for 6 months in bottle prior to release.
FOOD CHOICE
Producer Home page:	SELLA
WEBSITE:
WINE REGION:	PIEDMONT

• Lessona Riserva ‘Omaggio a Quintino Sella’
• Lessona ‘San Sebastiano allo Zoppo’
• Lessona
• Bramaterra
• Coste della Sesia Rosso ‘Orbello’
• Coste della Sesia Bianco ‘Vignaluce’

VINEYARD: 3,5 Ha., 30 year old vines, spurred cordon training-system, vine density up to 5.500 plants per Ha. South-West exposure. Orange-tinged sand rich in quartz and iron. The bedrock is red schist. 85% Nebbiolo, 15% Vespolina.

WINEMAKING: Nebbiolo and Vespolina grapes are handpicked the third week of October and fermented in both stainless steel vats and open wooden vats with ambient yeasts. The wine ages for two years in medium-size Slavonia oak casks (30 Hl) and matures in bottle at the cellar for six months prior to release.

APPELLATION	Lessona Doc
VINTAGE	2001
GRAPE COMPOSITION	85% Nebbiolo, 15% Vespolina
TYPE	Red / Dry
VINEYARD	1 Ha., 40 year old vines, Guyot training-system, density up to 5.500 vines per Ha. South-West exposure.
SOIL	Orange-tinged sand rich in quartz, iron and manganese. The bedrock is red schist.
ALCOHOL	13%
PRODUCTION	30,000 bottles
AWARDS	Gambero Rosso 2 Glasses
WINEMAKING	Nebbiolo and Vespolina grapes are hand-picked the second week of October. Fermentation takes place at controlled temperature in stainless steel vats with ambient yeasts. The wine ages for one year in French oak tonneaux and then an additional two years in medium-size Slavonia oak casks (25 Hl.) and then ages in bottle for one more year at the cellar..
FOOD CHOICE
Producer Home page:	SELLA
WEBSITE:
WINE REGION:	PIEDMONT

• Lessona Riserva ‘Omaggio a Quintino Sella’
• Lessona ‘San Sebastiano allo Zoppo’
• Lessona
• Bramaterra
• Coste della Sesia Rosso ‘Orbello’
• Coste della Sesia Bianco ‘Vignaluce’

VINEYARD: 1 Ha., 45 year old vines, spurred cordon training-system, density up to 5.500 vines per Ha. South-West exposure. Orange tinged sand rich in quartz and iron. The bedrock is red schist. 95% Nebbiolo, 5% Vespolina.

WINEMAKING: Nebbiolo and Vespolina grapes are handpicked the third week of October and fermented in both stainless steel vats and open wooden vats with ambient yeasts. The wine ages for two years in medium-size Slavonia oak casks (30 Hl.) and matures in bottle at the cellar for one year prior to release.

APPELLATION	Lessona  Doc
VINTAGE	2001
GRAPE COMPOSITION	90% Nebbiolo, 10% Vespolina
TYPE	Red / Dry
VINEYARD	1 Ha., 50 year old vines, Guyot training-system, density up to 5.500 vines per Ha. South-West exposure.
SOIL	Orange-tinged sand rich in quartz, iron and manganese. The bedrock is red schist.
ALCOHOL	13%
PRODUCTION	4,000 bottles
AWARDS	Gambero Rosso 3 Glasses
WINEMAKING	Nebbiolo and Vespolina grapes are hand-picked the second week of October. Fermentation takes place at controlled temperature in stainless steel vats with ambient yeasts. The wine ages for one year in French oak tonneaux and then an additional two years in medium-size Slavonia oak casks (25 Hl.).
FOOD CHOICE
Producer Home page:	SELLA
WEBSITE:
WINE REGION:	PIEDMONT

• Lessona Riserva ‘Omaggio a Quintino Sella’
• Lessona ‘San Sebastiano allo Zoppo’
• Lessona
• Bramaterra
• Coste della Sesia Rosso ‘Orbello’
• Coste della Sesia Bianco ‘Vignaluce’

MOSCATO D’ASTI DOCG

VINEYARD: 0.9 Ha., 20 year old vines, spurred cordon training-system, density up to 4.500 vines per Ha. South-East exposure. The soil is compact limestone intermixed with loam and sand, covered by a thin layer of clay. 100% Moscato Canelli.

WINEMAKING: Grapes are handpicked the first week of September and fermented in stainless steel vats at controlled temperature and then goes through a secondary fermentation to obtain a light, caressing effervescence. After fining and cold-stabilization, the wine is bottled and released on the market.

APPELLATION	Moscato d’Asti Docg
VINTAGE	2007
GRAPE COMPOSITION	100% Moscato Canelli
TYPE	White / Sweet / Fizzy
VINEYARD	0,9 Ha. in Neive, 20 to 30 year old vines, density up to 5.000 plants per Ha. Cordon training system.
SOIL	Sandy-clayey topsoil over a bedrock of compact limestone intermixed with loam and sand
ALCOHOL	5,5%
PRODUCTION	5.000 bottles
AWARDS	Gambero Rosso one Glass
TASTING NOTES
WINE MAKING	Moscato grapes are hand-picked the second week of September, destemmed, crushed and fermented at  cool temperature with ambient yeasts in stainless steel vats. The alcoholic fermentation is blocked around  4-5% alcohol to preserve a few degrees of residual sugar, then a secondary fermentation in tanks is  activated to produce a delicate carbonic pressure. At this point the wine is cold-stabilized and bottled.
FOOD MATCH
Producer Home page:	Cantina del Glicine
WEBSITE:	www.cantinadelglicine.it
WINE REGION:	Piedmont

• Barbaresco Docg ‘Marcorino’
• Barbaresco Docg
• Barbera d’Alba
• Dolcetto d’Alba
• Moscato d’Asti Docg

]]> http://www.selectedestates.com/2009/07/cantina-del-glicine-moscato-d%e2%80%99asti-docg/feed/ 0 http://www.selectedestates.com/2009/07/cantina-del-glicine-dolcetto-d%e2%80%99alba-doc/ http://www.selectedestates.com/2009/07/cantina-del-glicine-dolcetto-d%e2%80%99alba-doc/#comments Thu, 09 Jul 2009 16:00:45 +0000 staff http://www.selectedestates.com/?p=1785

DOLCETTO D’ALBA DOC

VINEYARD: 1,2 Ha., 30 year old vines, spurred cordon training-system, vine density up to 5.500 plants per Ha. South-West exposure. The soil is compact limestone intermixed with loam and sand, covered by a thin layer of clay. 100% Barbera.

WINEMAKING: Barbera grapes are handpicked the third week of September and fermented in stainless steel vats at controlled temperature with ambient yeasts. The wine matures in Slavonia oak for 10 months prior to bottling and release.

APPELLATION	Dolcetto d’Alba Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Dolcetto
TYPE	Red / Dry
VINEYARD	1.5 Ha. scattered throughout Neive and Treiso, 20 to 30 year old vines, density up to 5.000 plants per Ha. Cordon training system.
SOIL	Sandy-clayey topsoil over a bedrock of compact limestone intermixed with loam and sand
ALCOHOL	13%
PRODUCTION	12.000 bottles
AWARDS	Gambero Rosso one Glass
TASTING NOTES
WINE MAKING	Dolcetto grapes are hand-picked the last week of September, destemmed, crushed and fermented at cool temperature with ambient yeasts in stainless steel vats. Maceration on the skins last for 5/6 days. The wine matures in stainless steel vats for 8 months prior to bottling and release.
FOOD MATCH
Producer Home page:	Cantina del Glicine
WEBSITE:	www.cantinadelglicine.it
WINE REGION:	Piedmont

• Barbaresco Docg ‘Marcorino’
• Barbaresco Docg
• Barbera d’Alba
• Dolcetto d’Alba
• Moscato d’Asti Docg

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