Ellena Giuseppe, Piedmont

Langhe Nascetta DOC

Very popular until the end of the 1800’s when it was basically abandoned. Was rediscovered about 10 years ago and still there are only 10 hectares throughout the world.

Langhe Nebbiolo DOC

Grown on calcareous soils at about 280 meters the grapes are fermented with wild yeast. Malolactic fermentation is carried out in tank before maturation in seasoned oak. A great example of an approachable Nebbiolo at the right price.

Barbera d’Alba Superiore Alferi DOC

Barbera fruit was hand-picked from Alferi Vineyard in La Morra and wild fermented with 14 days maceration on skins with frequent cap punch-downs. Malolactic fermentation and maturation is in French barriques (25% new and 75% second-year barrels) for about 24 months prior summer bottling without filtration and 6-9 months bottle ageing.

Barolo La Morra DOCG

Generally harvested in the middle of October, the fruit is wild fermented with 60 days maceration on skins with frequent early punch downs. Malolactic fermentation and maturation is in barriques for 30-months before bottling without filtration. Perfect balance of fruit and tannin, the hallmarks of a great wine.

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