These wines originate from the project to make whites for long ageing, according to ancient european winemaking techniques.

The pre-fermentative oxidation of the musts makes it possible to produce very stable wines that become highly expressive as they age.

Following aeration, the cloudy must ferments in a wooden vat with a pied de cuve of indigenous yeasts and stays there for a couple of years without racking, maturing on its own lees on the bottom.

The wine is bottled after two years of ageing.

Montemarzino - Roagna

Montemarzino

The most recent white wine created by our winery, conceived from the idea of obtaining an indigenous white wine with very long ageing potential.
The Timorasso grapes, a historical variety from the Colli Tortonese, are transported to the winery in small crates.
The whole grapes macerate for a few hours in the press. After pressing, the must is left to brown, without the addition of sulphites; the wine then ferments in wooden vats with a pied de cuve made from indigenous yeasts, and is then aged on its lees, on the bottom of the vats, for two years.
Vintages:
2014
2015
2016
2017
2018
2019
2020
2021
Vineyard Colli Tortonesi Montemarzino Gallery
Solea - Roagna

Solea

Near the new cellar, in the mention owned exclusively by our family, we have a Chardonnay vineyard, which we use for the production of Solea, together with a percentage of Nebbiolo.
Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years.
Vintages:
1988
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2003
2004
2005
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
Langhe bianco - Roagna

Langhe bianco

Next to the historical cellar, we have a Chardonnay vineyard dating back to the mid-1980s, which we use for the production of Langhe Bianco.
Alongside the Chardonnay we use a small percentage of Nebbiolo.
Before being pressed, the grapes undergo two manual selections, to ensure the perfect integrity of the fruit. Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years.
The production of bottles is very limited: approximately 5,000-6,000 per vintage.
Vintages:
2003
2004
2005
From 2007 to 2021