Pelassa - Piedmont // See wine map of Italy below
Fontanassa
Located in the hillside of Roverto in Gavi, Fontanassa is built around a 16th century farmhouse. Great-grandfather Citu bought it in 1921, and three generations later, brothers Marco and Roberto Gemme run the place with a strong connection to their peasant heritage.
Due to the climate of the area, some vintages require fertilization (done exclusively with cattle and horse dung), but in the vineyards nature is respected as much as possible. The 27 hectare estate (using Guyot cultivation) has clay soil with stone and irony sand soils. The vineyards have a south-southwest exposure and an altitude of 300 meters.
Gaspare Buscemi has been the winemaker since 1988. No chemical products are added. Selected yeasts (that can change the original characteristics of the grapes) are not used. After the wine is left on its yeasts, only one filtration is carried out at the tme of bottling. The wines undergo malolactic fermentation and are therefore stable and don't require excessive doses of sulfites.
Fontanassa Cà Adua Gavi DOCG
Appellation: Gavi DOCG
Grapes: 100% Cortese
Exposition & Altitude: South – West, 250-290 mt
Soil: Clay with stones.
Method of Production: Guyot 4.300 plants per hectare.
Harvest: By hand in boxes.
Production per hectare: 95 quintals.
Vinification: Steel tanks.
Alcohol: 12.5% ABV
Appearance: Straw yellow colors with greenish reflections.
Nose: Aromas of citrus, grapefruit, cut grass & white flowers.
Palate: Dry, fresh, full and flavorful with a persistent, minerally taste.
GUIDO VADA
This estate is located in Coazzolo, a small village in the provence of Asti, neighboring Langhe. The Vada family has owned and farmed this estate since 1852, beginning with the first purchase of vineyards by Lorenzo, great-great-grandfather of Guido Vada, the current owner/winemaker (with the help of his father, Sergio, and his sister, Serena). The property is made up of 3-hectares with soils typical of the Moscato zone: white sand with a lot of tuff (a light, porous rock made from volcanic ash). The main grapes cultivated are Moscato Bianco, Barbera, Dolcetto & a small amount of Chardonnay. In addition to these grapes, Guido (with his friends Mattia and Alessia) started cultivating Arneis, with their first vintage in 2017.
Guido Vada Ansem Langhe Arneis
Ansem in Piedmontese dialect means "together" — named in honor of 3 friends who worked on this wine in colaboration: Guido (Vada) and two aspiring producers, Alessia and Mattia. This wine uses the same vinification process adopted for Cortado, the company's dry muscat. The choice to ferment part of the must with the skins allows the wine to obtain a greater flavor and structure that preserves it over time.
Appellation: Langhe DOC
Grapes: 100% Arneis
Winemaking: Harvest time: mid-end of September. Temperature controlled fermentation at 16-17 fir 20-30 days. 50% of the must is macerated on the lees for the first days. Maturation on the skins with periodic batonnage for 4/5 months. Aged in bottle for 2 months. Racking off without oxygen.
Production: 4000 bottles.
Alcohol: 13% ABV
Appearance: Pale straw yellow with greenish reflections.
Nose: Intense fruity and floral aromas.
Palate: In the mouth it is dry, with a pleasant freshness and flavor. Apples & citrus with a very soft minerality and a tiny touch of almond.
Pairings: Appetizers in general, dishes based on fish and white meats. Also excellent as an aperitif.
Guido Vada Tanguera Barbera d’Asti DOCG
Appellation: Barbera d’Asti DOCG
Grapes: 100% Barbera
Vineyard: 10-year-old & 25-year-old vineyards
Location: Coazzolo (AT), 300m s.l.m with western exposure and calcareous-sandy soils. Vineyard pruning: Guyot with an average yield of 80-90 q / hectare. Low environmental impact. No herbicides. Harvest is mid-late September.
Vinification: Controlled fermentation at about 28-30 ° C for 10-15 days. One reassembly per day with the délestage operation. Malolactic fermentation. Maturation on fine lees with bâtonnage for at least 1 month. Aging in stainless steel tanks for 10-12 months and in bottle for 4-5 months before being sold, protected from oxygen.
Production: About 6000 bottles,
Alcohol: 13-14% ABV
Appearance: Ruby red with violet reflections.
Nose: Floral aromas of violet and pink flowers, herbs such as thyme and oregano along with red and black fruits (cherry, plum and blackberry).
Palate: Medium plus acidity and a finish with lots of fruit flavors confirming the nose. Little to no tannin.
Pairings: Very versatile wine. Perfect with meat pastas as a first course, red meats and game, or as an aperitif.
Guido Vada Barbera d’Asti Superiore Cà Del Mura
Appellation: Barbera d’Asti DOCG
Grapes: 100% Barbera
Viniculture: From the oldest vineyard in the estate, over 50 years old.
Soil: Limestone and Clay
Vinification: controlled fermentation at around 28-30 ° C for 10-15 days, one pumping over per day with délestage. Malolactic fermentation. Maturation on fine lees with batonnage for at least one month.
Aging: In oak barrels of 1000 liters for 12 to 18 months and refining for one year in the bottle.
Alcohol: 15% ABV
Nose: Spicy wood.
Palate: Red fruits, red cherries, red berries with a woody character and a spicy note. Medium-bodied.
Pairings: suitable for any situation, hearty pastas with truffles.
Luca Ferraris
Luca Ferraris Agricola is the largest family owned agricultural company in the seven municipalities of the Ruchè-growing region. Originating in the early 1900's, the family vineyards faltered during the industrial era. Luca re-established not only the winery, but also the rare Ruchè grape back to notoriety in the region. It was not until 2010 that the Italian DOCG recognized Ruchè!
Luca Ferraris del Martin Barbera d’Asti DOCG
Appellation: Barbera d’Asti DOCG
Grapes: Barbera
Viniculture: 9 months French oak; 3 months in the bottle, unfiltered.
Alcohol: 13.5% ABV
Appearance: Garnet red with violet reflections.
Nose: Violets, herbs and spices.
Palate: Intense, with ripe black raspberries, macerated cherries, spices notes and a balanced acidity.
Pairing: White and red meats, pasta, young and medium aged cheeses, game.
Pelassa
Located in Montà d’ Alba, in the Roero area of Piedmont, the Pelassa family has owned 12 hectares of land used for vine cultivation and wine production. The Pelassa family crafts quality wines that reflect the terrior of the land focusing on the grapes best suited for the land: Arneis, Nebbiolo & Barbera. Mario Pelassa first came into the wine industry in his youth travelling around on his bicycle selling various wines to the locals. He shortly upgraded to a motorcycle. At the age of 18, he entered the army where he continued to sell wine to his comrades. After the army, Mario bought his first 5 acres of vineyards and thus the rest is history. His two sons, Davide & Daniele now head up the family winery bringing with them an air of modernization to their family tradition.
Pelassa San Vito Roero Arneis DOCG
Appellation: Roero Arneis DOCG
Grapes: 100% Arneis
Viticulture: Hand harvested.
Alcohol: 13% ABV
Appearance: Pale straw-yellow color.
Nose: A complex & seductive nose with delicate scents of white flowers and chamomile. Hints of honey & white fruit give roundness to the aromas.
Palate: The taste is dry & harmonious with a pleasant acidulous strain giving freshness and body.
Pelassa Mario's Vino Rosso
Grapes: 50% Barbera, 25% Merlot, 25% Cabernet Sauvignon
Viticulture: Guyot and spurred cordon.
Viniculture: Malolactic fermentation in stainless steel tanks.
Alcohol: 13.5% ABV
Appearance: Ruby red with violet shades.
Nose: Fruity, fragrant bouquet, persistent bouquet with suggestions of cherry, red currant and apricot.
Palate: Soft, lingering taste, full-bodied, well balanced and round
palate, this is a classy wine.
Pelassa Corte Enrichetta Langhe
Appellation: Langhe DOC
Grapes: 50% Barbera, 50% Nebbiolo
Viniculture: Hand harvested.
Alcohol: 13.5% ABV
Appearance: Ruby red color with violet shades.
Nose: Bright red berry fruit bouquet.
Palate: Elegant with ripe berry fruit notes blended into the harmonious body.
Pelassa San Pancrazio Barbera d’Alba Superiore
Appellation: Barbera d’Alba DOC
Grapes: 100% Barbera
Viniculture: Hand harvested; aged for 1 year in stainless steel tanks.
Alcohol: 14% ABV
Appearance: deep ruby red color.
Nose: Intense bouquet, delicate with hints of ripe forest fruits & dark black berries.
Palate: Full-bodied & harmonious, balanced with tannins well blended in a generous and persistent body. Dark, concentrated fruits linger through the finish.
Awards & Accolades: Decanter 4 stars.
Pelassa Sot Nebbiolo d’Alba
Appellation: Nebbiolo d’Alba DOC
Grapes: 100% Nebbiolo
Vinification: De-stemming, soft pressing of grapes. After the malolactic fermentation the wine is matured in Slavonian and French wooden casks with weekly topping up.
Ageing: 24 months, 12 months in oak and 12 months in bottle.
Alcohol: 14% ABV
Appearance: Ruby red color with garnet reflections.
Nose: Delicate scent of flower and fruit, strains of wild berries like strawberries, raspberries and bilberries on a pleasantly spicy base.
Palate: Dry taste but velvety, harmonious and very persistent at the same time; it is a very well balanced wine.
Pairings: a wine for drinking with all courses of the meal, it offers his best expression when served with reach and tasty dishes, like fresh pasta and meat dishes. Excellent with fondue.
Pelassa Riserva Nebbiolo Roero Antaniolo DOCG
Appellation: Roero DOCG
Grapes: 100% Nebbiolo
Viniculture: Hand harvested
Alcohol: 14.5% ABV
Appearance: Bright red with varying ruby tones.
Nose: Strong fruit scents of strawberries, cherries, spices, with and an undertone of licorice.
Palate: Dry & decisive. Well balanced wine with notes of soft oak and striking red fruit. A full bodied and tannic wine that is perfect for accompanying any meal with stronger flavors.
Pelassa Barolo DOCG
Appellation: Barolo DOCG
Grapes: 100% Nebbiolo
Viniculture: Hand harvested.
Alcohol: 14% ABV
Appearance: Brilliant garnet red color.
Nose: Deeply scented bouquet that develops from scents of dry flowers & wild rose to deeper notes of “tar” creating an intoxicating ethereal bouquet.
Palate: Rich, ripe taste with impressive tannins well integrated into a rich & powerful wine. Layers of black fruit backed by wood & spice, penetrating & compelling.
Virna Borgogno
The town of Barolo is located in the heart of the Langhe, the center of high-end wine production in Piedmont. In 1950, Ludovico Borgogno, second generation winemaker, purchased several vineyards and constructed a new winery. Today, his daughter, Virna (the first woman to graduate with a degree in enology from Turin University) is the proprietor and head winemaker at the estate. Her sister, Ivana, handles the administrative side of the business, and her husband, Giovanni Abrigo, oversees the vineyards and viticulture. The winery covers an area of about 12 hectares and produces prestigious wines from its estate vineyards, with historical “Crus” in the Barolo area: Cannubi Boschis, Preda, Sarmassa, I Merli, San Giovanni, Costa della Rose. In addition to Barolo, Virna also produces Dolcetto d'Alba, Barbera d'Alba blends and Langhe appellation wines such as Langhe Arneis "SoloUno", Langhe Nebbiolo "IL" and Langhe Rosso "Le Sorelle", a blend of Barbera & Nebbiolo, for a total production of 65,000 bottles a year.
Virna Borgogno il Langhe Nebbiolo
Appellation: Langhe DOC
Grapes: 100% Nebbiolo (Lampia)
Vineyards: 350 meters above the sea level and a soil predominately of clayey-limestone.
Viniculture: Manually harvested. Soft fermentation with maceration at a maximum temperature of 26-30 ° C for 10-12 days. Aged for one year in oak barrels and left in the bottle for at least 6 months laying down.
Alcohol: 14% ABV
Appearance: Bright ruby red color that fades with ageing.
Nose: Delicate fruity scents of raspberry and violet, becoming ethereal as it ages.
Palate: Dry, harmonious, with a good body. With ageing it becomes soft, velvety and with good persistence.
Pairing: Cheese pasta, pasta with truffles, lamb.
Virna Borgogno le Sorelle Langhe Rosso
Appellation: Langhe DOC
Grapes: 50% Barbera, 30% Nebbiolo, 20% Dolcetto
Viticulture: Crushing and destemming, maceration in contact with the skins in rotary blade winemakers for about 6 - 7 days days at a maximum temperature of 29-31 ° C. After racking, the Barbera is aged in 300 & 500 liter barrels (French wood: Allier) for about 10 months. Nebbiolo, on the other hand, is refined in barrels with a capacity of 24 hectoliters. After blending, the wine completes its maturation in stainless steel before bottling. Aging in bottles horizontally for at least 3 months before packaging and shipping.
Alcohol: 13.5% ABV
Appearance: Intense ruby red color.
Nose: Notes of juicy red berries and mellow cherries with a hint of tobacco & vanilla.
Palate: In the mouth it is fruity and pleasant, with a long finish of ripe berries. Very soft tannins.
Pairing: Herb pasta, Poultry, roasted pork.
Virna Borgogno Noi Barolo DOCG
This "classic" Barolo is made with grapes from different vineyards, located in the municipalities of Novello, Monforte and La Morra. With the combination of grapes coming from different soils ensures that every year it’s a classic Barolo with great harmony and balance.
Appellation: Barolo DOCG
Grapes: 100% Nebbiolo
Vineyards: 1) MERLI and SOTTOCASTELLO that are located in the municipality of Novello. They have clay-silty (Tortonian) soils with south, south-west exposure. 2) San Giovanni located in the territory of Monforte, facing south-east, has sandy clay soils (Elvethian).
Winemaking: The wine is decanted into Slavonian oak barrels (50-60 Hl) where it matures for 18 months.
Alcohol: 14.5% ABV
Appearance: Deep ruby-red with garnet tinges.
Nose: Intense, wide and ethereal bouquet hinting at red fruits combined with vanilla, cacao and spices.
Palate: Full body taste with firm tannins blending harmoniously with the wine.
Pairings: Whole roasted pig, lamb, pasta with truffles.
