Le More Bianche

The entire production is managed organically although no certification is present, but as the winemaker likes to repeat:

I am natural at heart.

Barbera d’Alba DOC

It can be called the first love and the representative wine of the winery, produced in the superior version only in certain particularly satisfactory vintages.

To enjoy with typical Piedmontese products anddishes: cured meats, Langa cheeses, flavorful first courses, and important second courses such as boiled meats.

Roero DOCG Vigna San Bernardo

Wine of great structure and longevity made exclusively from Nebbiolo grapes from the vineyard of the same name.

It is a complex wine that ages a year and a half in large barrels and partly in ceramics.

It has great drinkability and pairs perfectly with white meats, tasty pasta dishes, risottos and red meat dishes.

Langhe DOC Nebbiolo Nebiulin

A wine that offers itself as a fresh version of Nebbiolo: it does not age in wood, but only in cement and ceramic.

Purely vinified from the youngest vines, 7 to 15 years old.

Although it is called Nebiulin, meaning small Nebbiolo in Piedmontese dialect, it carries the elegance and fruit of Nebbiolo, but not the austerity of tannins.

Its 14/14.5 degrees do not affect the ease of drinking.

Roero DOCG Arneis Ironia

The oldest vineyard on the estate is over 40 years old and is located in San Pietro di Govone.

From these clusters, Alessandro produces his version of Arneis capable of offering greater complexity.

Ferments in amphora with a short maceration on the skins of 2 to 4 days.

It is a different Arneis than usual, mineral, savory and full of color.

The name Ironia is related to the vintage of the first harvest in 2020 in which the weather forced a production of 2,000 bottles instead of the planned 5,000. Alessandro, struck by the pleasantness of the wine interpreted it as a positive sign.

The Arneis labels are “homemade”, the result of designs by Alessandro’s children: each bottle in the 6-pack has color variations.

The technique

Alessandro uses the submerged cap maceration technique, letting oxygen,alcohol and time help extract the substances contained in the skin and pulp of the berry.

Then the wine, separated from the skins, ages in wood, where malolactic fermentation takes place, allowing the wine to mature.

Alessandro has chosen to reduce the impact of wood on the wine’s aromas and uses large barrels, limiting barriques.

The concrete amphorae and barrels

From the 2017 vintage, clayver, natural ceramic stoneware containers, concrete barrels and ceramic amphorae, also suitable for long aging, have arrived.

After 1 to 2 years of aging depending on the type, the wine is blended and bottled.

Just as in the vineyard, in the cellar Alessandro does not use additives, activators or clarifiers, limiting himself to the addition of a small dose of bisulfite, less than half of the dose allowed in organic, added at the end of fermentations so as to obtain more fruity, fresh and harmonious wines.