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Vines Nebbiolo ( %)

Color: Ruby red with garnet and violet hints.
Smell: The nose is decisive with hints of violets, fresh chamomile and mentholated inflorescences, ripe currants and medlar peel.
Taste: Full-bodied, silky, graceful, soft on the palate with persistent delicate vanilla aromas.
Food pairing: Excellent for first courses with meat sauces, second courses based on red meats and game, roasts, dishes with mushrooms, aged cheeses and cured meats.

Bottle dedicated to the family's precursor, the great-grandfather Minot, the first to believe in this magical terroir.

Production area: Monforte d’Alba (CN).
Planting year: 1980.
Altitude: 300/330 m a.s.l.
Exposure: East.
Plant density: 4500-5000 plants/ha.
Soil: Clayey, with the presence of blue marl.
Vinification: Fermentation in contact with the skins for 10/12 days in stainless steel at a controlled temperature of 24-28 °C. Spontaneous malolactic fermentation.
Aging: 12 months in 225 liter French oak.


Recently founded, the Negretti Agricultural Company was founded in 2002 in the kindest and most elegant part of La Morra, Santa Maria. This young, dynamic and enterprising reality is managed by the brothers Massimo and Ezio Negretti - the first graduate in oenology at the faculty of agriculture in Turin and the second in business administration - and is inspired by the values ​​of the past handed down by great-grandparents, former producers and winemakers at the beginning of the twentieth century. The company's philosophy is strongly linked to the constant search for quality and respect for the vineyard; two prerogatives met thanks to the attention and continuous commitment of the Negretti brothers who personally take care of both the vineyard and the vinification of the grapes. The 35,000 bottles produced annually, of which 60% are Barolo, come from the 13 hectares of the property located in the Rive, Mirau and Bettolotti crus in La Morra and Bricco Ambrogio in Roddi, with vines aged between 35 and 75 years. The Negretti brothers have decided to join the “The Green Experience Plus” project promoted by Coldiretti which will lead them to have an BIO certification guaranteed by a third party. The disciplinary imposes the integrated pest management, the total elimination of the use of herbicides and the following good agronomic practices: grassing of vineyards, green manure to restore organic substance to the soil, sexual confusion of the vineyard, superficial inter-row working and exclusive use of fertilizers organic. Grass, like the more than twenty flower essences that each company will have to sow for at least 500 square meters, are indicators of the characteristics of the soil and represent a moment of rebalancing in the environment, enhancing biodiversity. Treatments with products of natural origin only, no chemical fertilizers, no weeding will be allowed. An installation program of artificial nests will also be implemented for birds and bats, predators by day the first and by night the second.

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