Name: 'Piasa Rischei' Loazzolo Doc
Brand: Forteto della Luja
Price: 32.5 EUR
Availability: InStock

Bright golden yellow. Dehydrated apricot, herbs, honey, toasted nuts, spices, caramel, white chocolate, roasted notes. Warm, enveloping, fresh, savory.

The Loazzolo appellation is made up of the territory of the village of the same name. It is probably the smallest DOC in Italy and lies on the hill ridge between the Bormida River valley and the Belbo valley, on richly wooded soils with a dry, breezy climate. In this small area, Moscato Bianco is grown almost exclusively, the grapes of which are either left to overripen on the vine or dried in the fruttaio, and sometimes both. Raisin wines are traditional in the Bormida Valley, in the past intended for family consumption, and in the towns of Loazzolo and Strevi it was also sold and used for religious services.

La denominazione Loazzolo è composta dal territorio dell'omonimo paese. È probabilmente la Doc più piccola d'Italia e sorge sulla dorsale collinare tra la valle del fiume Bormida e la valle del Belbo, su terreni ricchi di boschi con un clima asciutto e ventilato. 

The Loazzolo appellation is made up of the territory of the village of the same name. It is probably the smallest DOC in Italy and lies on the hill ridge between the Bormida River valley and the Belbo valley, on richly wooded land with a dry, breezy climate.

<label>Soil:</label>Calcareous-marly tending to be loose
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot basso
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>18 hl
<label>Harvest time:</label>From the end of September and runs until late November
<label>Vinification and ageing:</label>Part of the grapes are dried directly on the vine where they are infested with noble molds. The other part of the grapes are naturally dried on mats in fruit lofts. Fermentation is activated by the previous year's sourdough starter and continues for 24 months in small oak barrels. Aged in bottle for 18 months.
<label>Sulfur dioxide:</label>12 mg/l

Loazzolo Doc

Moscato Bianco

Bottiglia

Forteto della Luja

Canelli

Italia

Vigneti località Loazzolo

Monferrato Astigiano

Piemonte

Deep red. Spices, balsamic notes, red fruit jam, licorice, berries. Tannic, firm, structured.

Le Grive is made from a blend of Barbera grapes with traditionally grown Pinot Noir grapes. The wine's name in Piedmontese dialect refers to the thrush, which is very fond of the juniper berries found near the vineyard. The vineyards are located at 400 meters above sea level on marly limestone soils that form the very sunny hillsides.

<label>Soil:</label>Limestone-marly with the presence of clay, sandstone, and sands
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in small steel tanks at controlled temperature. After racking, malolactic fermentation is encouraged. Aged in oak barrels for 10 months, then in bottle for 3 months.
<label>Sulfur dioxide:</label>na

Monferrato Rosso Doc

Barbera

Pinot Nero

Barrique

Intense straw yellow with golden hues. Fruits (peach), flowers, honey, herbs. Savory, sweet, fresh, slightly acidic.

Moscato Bianco is the most common of the "Moscato" family, found throughout Italy and in several states of the world, and is the progenitor of all other Muscat grapes. The origin of this grape variety is unclear, but according to some experts it comes from Greece. It has been growing in Piedmont since the 1300s, but its cultivation became important in the 1500s, when Duke Emanuele Filiberto of Savoy issued legislation limiting imports in favor of local wine production. In the 17th century Moscato Bianco became very popular in the provinces of Asti, Alessandria, and Cuneo, and the main production areas were Canelli and Santo Stefano Belbo. Moscato Bianco became so important to the Piedmontese economy that the Moscato d'Asti Consortium was formed in 1932. It is a grape variety that grows well on textured, clay soils in sunny, well-exposed areas; it prefers cool temperatures but also adapts very well to warmer areas.

Moscato Bianco is the most common of the "Moscato" family, found throughout Italy and in several states of the world, and is the progenitor of all other Muscat grapes. The origin of this grape variety is unclear, but according to some experts it comes from Greece. It has been growing in Piedmont since the 1300s, but its cultivation became important in the 1500s, when Duke Emanuele Filiberto of Savoy issued legislation limiting imports in favor of local wine production.

<label>Soil:</label>Limestone-marly
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot corto
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Careful selection of clusters and fermentation in stainless steel. Foaming in autoclave.
<label>Sulfur dioxide:</label>9 mg/l

Moscato d'Asti Docg

Purplish red. Flowers, red fruits, hints of spices. Intense, fresh.

Mon Ross is made with Barbera grapes from vineyards grown in Loazzolo. The soils are mainly clay with a steep slope and rise to about 300 meters above sea level. It is a well-sunlit area with an excellent climate for the growth of the vineyards, which are located near wooded areas.

Mon Ross is made with Barbera grapes from vineyards grown in Loazzolo. The soils are mainly clay with a steep slope and rise to about 300 meters above sea level. It is a well-sunlit area with an excellent climate for the growth of the vineyards that rise near wooded areas.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Barbera d'Asti Docg

Cherry pink with ruby highlights. Jammy red fruits and in spirit, licorice, spices. Balanced, sweet, acidic.

Brachetto is an ancient grape variety that grows mainly in vineyards around Asti, Alessandria and Aqui Terme where it is recognized as a grand cru. During the 19th century Brachetto became very popular thanks to the creation of a sparkling version using the Charmant method. Due to phylloxera, Brachetto almost disappeared until cultivation was resumed in the 1980s. Brachetto is characterized by a very large, elongated cluster with a conical shape and grows best on marly limestone soils rich in clay.

Brachetto is an ancient grape variety that grows mainly in vineyards around Asti, Alessandria and Aqui Terme where it is recognized as a grand cru. During the 19th century Brachetto became very popular due to the creation of a sparkling version using the Charmant method.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Brachetto Passito Piemonte Doc

Brachetto

Golden yellow. Minerals, citrus, hydrocarbons. Fresh, savory, persistent, marine notes.

Pasucrà in Piedmontese dialect means "not sweet," a name refers to the vinification of the grapes. Moscato Bianco, usually sweet, in this case is vinified dry, following the ancient technique of "filtered sweet" that as the summer months pass, the wine becomes dry.

<label>Soil:</label>Calcareous-sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot corto
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Cryo-maceration for about 24 hours and fermentation in steel. Aging in steel for 9 months.
<label>Sulfur dioxide:</label>9 mg/l

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