I Nostri Vini
Rabezzana vignaioli dal 1897
Ruchè
Di
Castagnole Monferrato
Grapes: Ruchè 100%
Harvesting method: manual
Harvest mid-September
Calcareous soil
Alcohol content: 14.5% vol.
Traditional vinification, average maceration 5 days
Ageing: in temperature-controlled steel tanks
Barbera d'Asti Superiore
Grapes: 100% Barbera
Alcohol content: 14% vol.
Vinification: after soft pressing, the wine matures in steel tanks, where it undergoes periodic racking and is then placed in tonneaux where it remains for a minimum of 6 months
Bottle ageing before delivery: minimum one year
Barbera d'Asti Docg
Grapes: Barbera 100%
Harvest method: manual
Alcohol content: 14% vol.
Vinification: after soft pressing, it ferments in temperature-controlled steel vats and remains there until the end of fermentation
Ageing: the wine matures for five months in steel tanks, where it is periodically racked and then placed in the bottle for two months
Grignolino d’Asti Doc
Grapes: 100% Grignolino
Harvesting method: manual
Harvest second half of September
Calcareous soil
Alcohol content: 13.5% vol.
Traditional vertical vinification with average maceration 5/7 days
Ageing: in steel tanks
Roero Arneis
Grapes: Arneis 100%
Harvesting method: Manual harvest second half of September
Calcareous sandy soil
Alcohol content: 14% vol.
Ageing: in steel tanks
Spumante Brut
Grapes: Pinot noir 90% , Chardonnay 10%.
Vinification: The white vinification process begins with the destemming and immediate soft pressing of the grapes, which separates the must from the marc. After a few days, the clarified must is fermented at a controlled temperature of 18° C. After further racking and filtering, the sparkling wine stage begins. Selected yeasts are added to the wine so that it can re-ferment in the autoclave for about 40/50 days, thus assuming its natural froth. Finally, the wine is ready to be microfiltered and bottled.