Making wine in “Anfora” means making a different wine using natural materials, not simply terracotta but a special type of highly consistent compact sandstone with a base of ceramic.

Variety: 100% Barbera d'Asti.
Soil: clayed calcareous with south-west exposure.
Production area: Monferrato Casalese–Astigiano.
Harvesting period: end September – Beginning October.
Vinification: Intensive maceration with the skins. Ageing in “Anfora” at least six months. The intrinsically micro-porous structure of the ceramic material allows the preservation and evolution of the wine and gas exchange with the exterior, but only in limited quantity and over a long time. Suitable for long ageing. It is valid alternative to the “barrique”, as it allows the wine age and evolve without hints of wood.
Sensory analysis: intensive ruby red with violet reflections notes. Clean perfume, fruity notes and floral. Warm taste, harmonic and with almond references and spices.
Food matches: excellent with first courses, main courses of red meat and game, long-aged cheese.
Serving temperature: 18 / 20 °C.

Barbera is the Piedmont wine par excellence, symbol of the wine culture of our region.

Variety: 100% Barbera.
Soil: clayey medium mixture. South-east exposure.
Production area: Treville, Vignale Monferrato and Ozzano Monferrato.
Harvesting period: end of September / Beginning of October.
Vinification: maceration with the skins. Aging in tanks and in bottle for some months.
Sensory analysis: deep ruby red. Wine red-fruit aroma. Dry and lightly sweet, mid-bodied with good persistence.
Food matches: for the whole meal. Pleasant match with demanding first courses and in particular with red meat second courses.
Serving temperature: 18 / 20 °C.

Barbera is the Piedmont wine par excellence, and this is the lively version of this product.

Variety: 100% Barbera.
Soil: clayey medium mixture with south-east exposure.
Production area: Treville and Vignale Monferrato.
Harvesting period: end of September / Beginning of October.
Vinification: after pressing, vinification occurs with controlled temperature: about 25°C and a short maceration of 6-8 days. The prise de mousse follows in autoclave in order to obtain the liveliness that makes it easy to drink.
Sensory analysis: ruby red, with wine aroma and strong red fruit notes. Savory, mellow, sparkling, with good persistence on the finish..
Food matches: for the whole meal, with first courses and red meat.
Serving temperature: recommended about 14 / 16 °C.

With this Barbera the producers of the Vignale and Casale Monferrato area offer an important wine, which stresses the qualities of the territory and satisfies the most expert palates.

Variety: 100% Barbera.
Soil: clayey with south-west exposure.
Production area: Monferrato Casalese area.
Harvesting period: end of September / Beginning of October.
Vinification: intensive maceration with the skins. Aging in tanks for 12 months and in bottle for some months.
Sensory analysis: ruby red with violet reflections. Intense perfume, with pleasant notes of red fruits and spices. Warm taste, well structured, harmonic with velvety tannins and long persistence.
Food matches: demanding first courses and second courses with red meat and game.
Serving temperature: 18 / 20 °C.

“La sera” (The evening) is the moment when worries and concerns leave space for pleasant relax; this wine enters our lives in a natural way, and donates wellness and sweet quietness. (“…and as I look at your peace, sleeps that warrior's spirit that inside me roars…” – Sonnet “Alla sera” by U.Foscolo).

Variety: Barbera.
Soil: clayey medium mixture with south-west exposure.
Production area: Monferrato Casalese area.
Harvesting period: second half of September.
Vinification: intensive maceration with the skins, aging in wood barrel for minimum 24 months and in bottle for some months.
Sensory analysis: dark ruby red with violet reflections. Aromas of forest fruits: blackberry, blueberry and currant. Spicy perfume of licorice and light dry vegetables. Taste: warm, smooth, fresh with delicate and balanced tannins. Good structured, quite persistent with pleasantly slightly bitter finish.
Food matches: table wine. With demanding first courses and red meat second courses.
Serving temperature: 18 / 20 °C.

Ozzano Monferrato and San Giorgio area was the center of the Casalese marl mines. This raw material was used to produce natural cement. These internally exploited soils, particularly adapt for Barbera grapes, were wisely cultivated with vineyards. Today marl is not extracted anymore, but soil continues donating its richness through wines for connoisseurs.

Variety: 100% Barbera.
Soil: clayey medium mixture with south-west exposure.
Production area: Ozzano Monferrato and San Giorgio Monferrato.
Harvesting period: end of September / Beginning of October.
Vinification: intensive maceration with the skins, aging in tanks for 12 months and in bottle for some months.
Sensory analysis: ruby red with garnet shades. Intense perfume, with strong notes of red fruits and spices. Mighty, structured, full-bodied, harmonic taste, according to the great Piedmont red wine tradition.
Food matches: Piedmont cooking, second courses of red meat, game and seasoned cheese.
Serving temperature: 18 / 20 °C.

It is a quality wine from an accurate grapes selection. Only the best barbera grapes are vinified.

Variety: 100% Barbera.
Soil: clayey with south-east exposure.
Production area: Treville, Vignale Monferrato and Ozzano Monferrato.
Harvesting period: beginning of September/October
Vinification: maceration with the skins. Aging in tank and in bottle for some months.
Sensory analysis: ruby red. Naturally harmonic, aggressive as it is typical for Barbera. The winy taste makes it particular.
Food matches: red meat and game.
Serving temperature: 18 / 20 °C.

For a long time the wine producers of this area were pure grapes providers for the famous commercial brands, without any chance to advertise their own product. Only after World War II they started to produce and market their wine. The Grignolino Monferrato Casalese became popular: the first wine which was bottled and labelled in Monferrato Casalese, its land.

Variety: 100% Grignolino.
Soil: clayey.
Production area: Monferrato Casalese area.
Harvesting period: in the middle of September
Vinification: short fermentation with the skins with controlled temperature and aging in bottle for some months.
Sensory analysis: ruby red tending to orange with aging. Delicate perfume with strawberry and raspberry hints; white pepper notes. Dry and lightly tannic taste; pleasantly bitterish with almond aftertaste.
Food matches: as appetizer and with light courses. Starters, salami and white meat. In Piedmont it is drunk also with fish courses.
Serving temperature: 16 / 18 °C.

Grignolino is cultivated since centuries on these lands, and has very peculiar features. For this reason it is appreciated mainly by experts. The difficulties connected with its cultivation and the necessary experience for the vinification constitute a challenge for its producers, who are always trying to improve its quality and get a wine of great value: Grignolino Selezione.

Variety: 100% Grignolino.
Soil: clayey.
Production area: Monferrato Casalese area.
Harvesting period: in the middle of September.
Vinification: short fermentation with the skins with controlled temperature and aging in bottle for some months.
Sensory analysis: ruby red tending to orange with the aging. Delicate perfume with notes of strawberry, raspberry and white pepper. Dry, lightly tannic and pleasantly bitterish with almond aftertaste.
Food matches: as appetizer and with light courses. Starters, salami and white meat. According to the Piedmont tradition, also with fish courses.
Serving temperature: 16 / 18 °C.

The Freisa variety comes from Piedmont and it is particularly popular above all in the Monferrato Astigiano area, and in general in the southern part of the region.

Variety: Freisa.
Soil: medium mixture.
Production area: Ozzano Monferrato, San Giorgio Monferrato, Treville, Cella Monte, Vignale and Lu Monferrato.
Harvesting period: second half of September.
Vinification: maceration with the skins, aging in tank and in bottle for some months.
Sensory analysis: ruby red with lively and bright reflections. Fruity and floral hints of raspberry and rose, with lightly mineral and spicy notes. Fresh, tannic and full-bodied taste, with a lovely acid component.
Food matches: starters and meat first courses. With white or red meat (boiled or grilled).
Serving temperature: 16 / 18 °C.

Fresh, young and fine wine, produced exclusively in Piedmont.

Variety: Dolcetto.
Soil: medium mixture, rich in microelements.
Production area: Treville and Vignale Monferrato.
Harvesting period: end of September / beginning of October.
Vinification: maceration with the skins, aging in tank and in bottle for some months.
Sensory analysis: ruby red with violet reflections. Winy and fruity perfume, with floral notes of lily of the valley and white peach. Dry taste, with good acidity and delicate structure with pleasant bitterish aftertaste.
Food matches: excellent with warm starters and first courses.
Serving temperature: 16 / 18 °C.

Piemonte Albarossa has roots far back in time: a curious man created it through crosses between the varieties “Barbera” and “Nebbiolo”.

Variety: Albarossa.
Soil: dry and calcareous, rich in microelements. Hilly sunny exposure.
Production area: San Giorgio Monferrato, Treville and Vignale Monferrato.
Harvesting period: end of September / Beginning of October.
Vinification: maceration with the skins, aging in wood barrels for one year and in bottle for minimum one year.
Sensory analysis: deep ruby red. Fruity spicy aroma. Warm taste (high alcohol content), well structured, fine velvety tannins, with a pleasant and persistent finish.
Food matches: white and red meat, agnolotti (Piedmont pasta), and cheese.
Serving temperature: 17 / 18 °C.

The Bonarda variety is traditionally Piedmontese. Different from the near Bonarda from Oltrepò Pavese, created through Croatina grapes (sweeter and more sparkling).

Variety: 100% Bonarda.
Soil: clayey medium mixture with south-east exposure.
Production area: Treville, Vignale Monferrato and Terruggia.
Harvesting period: end of August / beginning of September.
Vinification: maceration with the skins for a short period: for 5-7 days in order to protect the fruity features of this variety. Vinification with controlled temperature.
Sensory analysis: intense ruby red. Sweet and fruity perfume, with spicy hints. Semisweet and lightly tannic taste: it expresses freshness and liveliness.
Food matches: for the whole meal, savory pies, agnolotti (sort of ravioli), salami and medium seasoned cheese.
Serving temperature: 16 / 18 °C.

The technical experimentation on Barbesino wine began in 1981 from the typical Monferrato grapes, after the discovery of antique documents.

Varietis: Barbera, Grignolino and Freisa.
Soil: clayey medium mixture with south-east exposure.
Production area: Treville and Vignale Monferrato.
Harvesting period: end of September / beginning of October.
Vinification: after pressing, vinification occurs with controlled temperature: about 25°C and a short maceration of 6-8 days. The prise de mousse follows in autoclave in order to obtain the liveliness that makes it easy to drink.
Sensory analysis: bright ruby red. Delicate, fresh and fruity perfume. Fine, sapid and harmonic taste; lightly lively: young and exuberant.
Food matches: light courses, appetizers and white meat.
Serving temperature: 14 / 16 °C.

This rosé wine was for a long time underestimated. In the last years it regained the place it deserves in the Italian and foreign market: rediscovery of the rosé wine tradition and high organoleptic quality.

Variety: Barbera.
Soil: clayey medium mixture.
Production area: Treville and Vignale Monferrato.
Harvesting period: end of September, beginning of October.
Vinification: soft pressing, maceration without the skins in order to protect the colour. Vinification with controlled temperature about 18°-20°C to keep the intense scents unaltered.
Sensory analysis: pinkish tending to light red. Delicate and appealingly winy perfume, with floral notes of rose. Fine and pleasantly sparkling.
Food matches: as appetizer and with light courses. Good also with fish and white meat courses.
Serving temperature: 10 / 12 °C.