cat. wines en/cn version

BarbarescoDenominazione di Origine Controllata e Garantita

The Barbaresco is produced in the areas surrounding the villages of Treiso, Neive, Barbaresco and Alba. This wine can be defined as the maximum expression of the Nebbiolo grapevine.

A Unique wineFrom the hills of Neive, the Nebbiolo offers a wine rich of flavours: notes of ripe fruit and fruit preserved in alcohol can be tasted for long along with high acidity and tannicity. The bouquet is intense, intense, with a wide range of flowers.

The vineyard Location: the village of NeiveAltitude: 300 m above the sea levelSoil: clayDensity: 5000 plants per HaTrimming technique: Guyot

Vinification Grape: Nebbiolo 100%Harvest: first week of October Vinification: fermentation at 30°C, 12 days of maceration with good use of the “delèstage” technique (rack and return)Aging: 2 years in new and second round French oak barriques, 1 year in bottle.Bottling in autumn, with waning moon.

The wineAnalytical dataAlcohol content: 14-14,5% by volumeSugar: 1 g/lTotal Acidity: 6,0 g/l

Food affinityPerfect with wild game, especially roasted or stewed. To be served at 18°C.

Our suggestion Lepre in Salmì (jagged hare in rich wine sauce) The ideal vintage: 10 years or more

Recommended serving glass

CAMPAIGN FINANCED IN COMPLIANCE WITH THE EU

REGULATION No 1234/07

Barbera d’Asti SuperioreDenominazione di Origine Controllata e Garantita

“This wine is traditionally known as the wine of humble people who used to cultivate it without a specific knowledge. Nowadays, the Barbera d’Asti is a famous and representative regional wine. Produced by the people and made popular by the people.”

A vineyard with strong identityThe peculiarity of this wine is the initial scent of plum, jam and vanilla then. Delicate bouquet, intense flavours: full-bodied but still mellow that combines together with a hint of acidity typical of Barbera.

The vineyardLocation: Nearby the village of NizzaAltitude: 270 m above the sea level.Soil: clayDensity: 5000 plants per HaTrimming technique: Guyot

Vinification Grape: Barbera 100%Harvest: mid September

Vinificationfermentation at 30°C, 12 days of maceration with good use of the “delèstage” technique (rack and return)Aging: 1 year in new and second and third round French oak barriques.Bottling in autumn, with waning moon.

The wineAnalytical dataAlcoholic content: 14% by volumeSugar: 1 g/lTotal Acidity: 6,0 g/l

Food affinityPerfect with traditional Piedmont dishes like boiled meet or mature cheese with fruit mustards. To be served at 18°C.

Our suggestion Fritto misto alla Piemontese (a Piedmont traditional fried dish which combines fried vegetables, meat, fruit and regional biscuits)The ideal vintage: 3-5 years




Canavese BarberaDenominazione di Origine Controllata

Barbera is a widely spread grapevine across the Piedmont re-gion; very much loved by the shepherds for its generous fruits.

Barbera and the Canavese terroirRuby red colour with violet notes, the bouquet is intense, with hints of spices and withered fruits. In the mouth is mild, dry, with long lasting flavours of ripe fruits.

The vineyardLocation: Nearby the village of CuceglioAltitude: 370 m above the sea level.Soil: acid, rockyDensity: 5000 plants per HaTrimming technique: Guyot

Vinification Grape: Barbera 100%Harvest: mid September

Vinificationfermentation at 30°C, 12 days of maceration with good use of the “delèstage” technique (rack and return)Aging: 1 year in new and second and third round French oak barriques.Bottling in autumn, with waning moon.

The wineAnalytical dataAlcoholic content: 14% by volumeSugar: 1 g/lTotal Acidity: 6,0 g/l

Food affinityPerfect with all kind of red meat specially stewed or braised. To be served at 18°C.

Our suggestion Fassona beef tartare The ideal vintage: 3-5 years




BaroloDenominazione di Origine Controllata e Garantita

Barolo, known as the wine of Kings, finds its roots in the areas surrounding the village of Barolo. It is said, it used to be the favourite drink of the Savoy King.

The wine of kings, the king of winesCharming thanks to violets and black cherries fragrances, very attractive for its liquorish and full-bodied flavours; well structured, soft and winding. Amazing for the spicy endnotes and hints of vanilla.

The vineyardLocation: The village of Barolo and La MorraAltitude: 280 m above the sea levelSoil: clay Density: 5000 plants per HaTrimming technique: Guyot

Vinification Grape: Nebbiolo 100%Harvest: second week of October Vinification: fermentation at 30°C, 12 days of maceration with good use of the “delèstage” technique (rack and return)Aging: 3 years in new and second round French oak barriques, 1 year in bottle.Bottling in autumn, with waning moon.

The wineAnalytical dataAlcoholic content: 14-14.5% by volumeSugar: 1 g/lTotal Acidity: 6,0 g/l

Food affinityIts perfect match is the White Truffle. Excellent with sophisticated meat like deer, Guinea-fowl.To be served at 18°C.

Our suggestionBaked egg with White truffle sprinkles The ideal vintage: 6 years or more

Recommended glass



Erbaluce di CalusoDenominazione di Origine Controllata e Garantita

“...The golden fruit Erbaluce, born from the love of the beautiful but sad goddess Albaluce, whom tears were shed for the sake of the mankind...”

Terroir and personality Greenish but bright colour notes. The Bouquet is intense with floral sensa-tions and citrus. The taste is dry and fresh with a good level of acidity but well balanced

The vineyardLocation: Nearby the village of CuceglioAltitude: 370 m above the sea level.Soil: acid, rockyDensity: 1200-1300 plants per HaTrimming technique: traditional, hand madeStructure: Pergola Canavese

Vinification Grape: Erbaluce 100%Harvest: late SeptemberVinification: fermentation at a controlled temperature of 16°CAging: 6 months in stainless steel tanks in contact with lees Bottling during spring, with waning moon.

The wineAnalytical dataAlcoholic content: 12-12,5% by volumeSugar: ≤5 g/lTotal Acidity: 6,0 g/l

Food affinityPerfect with lake fish like trout, excellently matched with oysters, crudité and seafood. To be served at 12°C.

Our suggestionPlateau Royal (wide selection of the best seafood as entry course) The ideal vintage: 1-2 years

Recommended glass



Langhe NebbioloDenominazione di Origine Controllata

The Langhe Nebbiolo is the honest, young and straightforward expression of the Nebbiolo vine, symbol of the Langhe territory.

The Nebbiolo IdentityIt appears of a pale ruby red with orange highlights, intrigues the nose with notes of violet and fresh cherries. The taste is dynamic, smooth with a pleasant end of violet. The taste is elegant and harmonious, with soft tannins.

The vineyardLocation: the village of La MorraAltitude : 300 m above the sea level.Soil: clay and hardDensity: 5000 plants per HaTrimming technique: Guyot

Vinification Grape: Nebbiolo 100%Harvest: first week of October Vinification: fermentation at 25°C, 8 days of maceration with good use of the “delèstage” technique (rack and return)Aging: 1 year in new and second round French oak barriques, 6 months in bottleBottling in autumn, with waning moon.

The wineAnalytical dataAlcohol content: 13,5-14% by volumeSugar: 1 g/lTotal Acidity: 5,5 g/l

Food affinityVery versatile, fantastic if matched to cold starters like the Piedmonte Giardiniera (pickled vegetables salad), French quiches or sour pancakes. To be served at 16°C.

Our suggestion Vitello Tonnato (chilled veal in tuna Sauce, the most popular Piedmonte entry course) The ideal vintage: 2-5 years




Erbaluce di CalusoMetodo ClassicoDenominazione di Origine Controllata

The Erbaluce grapevine is unique but very versatile. Indeed, the Spumante Traditional Method Millesimato shows an ambitious character.

Our sparkling wineGreenish shimmers, bright colour, fine and long lasting perlage. The bubble is creamy and wrapping with savoury endnotes. The bouquet is intense with notes of citrus and acacia flowers. Hints of bread and butter embrace the palate at first, citrus and herbaceous then.


Vinification Grape: Erbaluce 100%Harvest: beginning of SeptemberVinification: primary fermentation at a controlled temperature of 16°C, 5 months in stainless steel tanks in contact with lees.Secondary fermentation: in bottle, according to the traditional methodAging in contact with lees: about 36 months.

The wineAnalytical dataAlcoholic content: 12-12,5% by volumeSugar: 5 g/lTotal Acidity: 8,0 g/l

Food affinityVersatile wine, it can be drunk throughout the meal, from the entry course to the dessert. Very good with all sea fish dishes. To be served at 9°C.

Our suggestion Scottish smoked salmon The ideal vintage: 2-8 years

Recommended glass



Erbaluce di CalusoMulinèDenominazione di Origine Controllata e Garantita

Beside the ones used for making the Passito dessert wine, the best grapes of Tenuta Roletto’s vineyards are used for the Mulinè, a white wine of great organoleptic properties, enhanced with aging.

A white wine that challenges time Its colour is bright yellow with greenish highlights that turn into gold overtime. Extremely fine to the nose with notes of peach and pear. Elements referable to hydrocarbon and aromatic herbs which are the typical of the Erbaluce vine can be found after the first year of aging. The intense, long lasting and refreshing acidity is soften by the Mulinè full and round body. It is only with aging that the flavours enhance and become more persistent.


Vinification Grape: Erbaluce 100%Harvest: mid/late SeptemberVinification: maceration below 0°C, fermentation at a controlled temperature of 16°CAging: 10 months in stainless steel tanks in contact with lees Bottling during summer, with waning moon.

The wineAnalytical dataAlcohol content: 12-12,5% by volumeSugar: ≤5 g/lTotal Acidity: 6,5 g/l

Food affinityMulinè is brilliantly match with sophisticated fish dishes but it is also very good with asian food rich in flavours. To be served chilled at 12°C.

Our suggestion Alibut steak flambé The ideal vintage: 2-5 years

Recommended glass



Passito di CalusoDenominazione di Origine Controllata

Each family of the Caluso village used to harvest the best grapes and leave them try naturally on the roof space to get a sweet long lasting wine.

A wine with great appealIntense golden colour, the bouquet is made of dry fruit, roasted hezelnut and almond. The taste is sweet, the alchool and acidity are well balanced, the aftertaste is long, of spicies and dry fruits.


Vinification Grape: Erbaluce 100%Harvest: late septemberDrying process: hanged 5 months in the loft to dry upVinification: partial fermentation in stainless steel tanks in contact with leesAging: 4 years in wood barrels or barriques

The wineAnalitical dataAlcolic content: 12-12,5% by volumeSugar: ≤5 g/lTotal Acidity: 6,0 g/l

Food affinityPerfect with Piedmonte traditional tea buscuits and all kind of mature cheese. To be served at 12°C.

Our suggestion A glass to warm up a cold winter eveningThe ideal vintage: 10 years or more

Reccomended glass



Rosato Metodo classico vsqThe vines Nebbiolo, Barbera and Neretto, which mature more slowly, are used for the sparkling wine production.This wine expresses perfectly the character of our terroir.

All the perfume of CanaveseA soft pink, appealing, creamy foam and fine perlage. Flavours that remind of bread crust that melt together with hints of fresh red fruits. The bubble in the mouth is embracing and long lasting. Very fresh.


Vinification Grape: Nebbiolo, Neretto e BarberaHarvest: beginning of SeptemberVinification: primary fermentation at a controlled temperature of 16°C, 5 months in stainless steel tanks in contact with lees.Secondary fermentation: in bottle, according to the traditional methodAging in contact with lees: about 32 months

The wineAnalytical dataAlcohol content: 12% by volumeSugar: 7 g/lTotal Acidity: 7,5 g/l

Food affinityVery versatile wine, it can be drunk as aperitif. Very good with all seafood. To be served at 9°C.

Our suggestion King Crab The ideal vintage: 2-8 years

Recommended glass



Canavese RosatoDenominazione di Origine Controllata

Our objective is to express the character of the territory through innovative products. It is with this thought that we create the Canavese Rosato (pink wine) which embraces all the nuances of the area.

The glow of Canaveseits light red colour shines in the glass, its fragrance offers notes of fresh fruits, summer fruit salad, strawberry and raspberry. The taste is fresh and refreshing. Its aftertaste is surprisingly persistent.


Vinification Grape: Nebbiolo, Neretto e BarberaHarvest: mid SeptemberVinification: maceration in press for 24hrs, fermentation at a controlled temperature of 16°C

The wineAnalytical dataAlcoholic content: 12,5-13% by volumeSugar: ≤5 g/lTotal Acidity: 6,0 g/l

Food affinityIdeal as aperitif, excellent match for finger food and fish. Very summery, to be served at 12°C.

Our suggestionSanremo red shrimp in ratatouille (mediterranean vegetable stew) The ideal vintage: 1-2 years

Reccomended glass



cat. wines en/cn version

Documents

wine rich of flavours

wine of humble people

intense flavours

rich wine sauce

representative regional

hatrimming technique

gltotal acidity

delstage technique rack