Close
Use the FREESHIPPING *code and don't pay for shipping
Shopping Cart
Close

In the cart you have:

Your cart is empty


Vines Nebbiolo (100 %)
Philosophy Natural

Color: Typical garnet red.
Smell: The nose is intense, rich and very complex, expressing all the classic severity with notes of flowers, fruit and violets. These are then joined by tobacco and leather.
Taste: On the palate the sip is fresh and relaxed and supported by a well-smoothed tannin with a long persistence. A Barolo to drink.
Food pairing: Perfect for traditional dishes, roasts, braised meats, first and second courses with canri with sauce, game, mushroom and truffle dishes.

Soil: Silty clays.
Extension of the vineyard: 1 ha.
Type of plant: Guyot.
Vines density per hectare: 4,000.
Average age of the vineyard: 70 years.
Average production per hectare: 40 hl.
Vinification and aging: Destemming, fermentation in 25hl stainless steel vats and maceration on the skins for 20-25 days. Aging in used oak tonneaux for 36 months.
Total sulfur: 30 mg/l.
Bottles produced: 5,000.

Carlo Viglione e Figli

The background is the landscape of the Langhe, in Piedmont, more precisely that of Monforte d’Alba, in the hamlet of Bussia. The first floor is on Giulio Viglione, a figure who represents the typical winemaker of the area. From parents who are also winegrowers, Giulio grows up among the rows and learns care and dedication to them. The company was founded in 1915, shortly after the start of the First World War, by grandfather Giuseppe who initially cultivated grapes for sale. Subsequently in 1964 they began to make wine to obtain their own production. Today, Giulio and his wife Bernard Rosa Maria support the company: from the vineyard to the bottling, everything is conducted in a familiar and traditional way. They have always cultivated almost 4 hectares of vineyards with the utmost respect for nature. In fact, no chemical intervention takes place in the vineyard, except for some treatment with sulfur and copper, only manual harvesting and fermentation activated thanks to the yeasts present on the plant, and then the whole process ends in large oak barrels. The wines, great classics of the area, are Barolo, Dolcetto and Barbera: all of great drinkability and sincerity, accompanied by the typical finesse of the area, with a production of about 10-12,000 bottles per year.

Last entries