PRODUCER

la vedetta

Barbaresco, piemonte

INFORMATION

WHILE MOST CRUS OF BARBARESCO AND BAROLO ARE SPLIT BETWEEN SCORES OF PRODUCERS, LA VEDETTA HOLDS THE CA’ GROSSA CRU IN CLOSE TO MONOPOLY CONDITIONS. HEADED BY THE YOUTHFUL AND ENTERPRISING MARCO VIGLINO, AIDED BY HIS WIFE SWANTJE, LA VEDETTA IS WORKING TO REDUCE INTERVENTION YEAR AFTER YEAR AND HAS ALREADY BEEN ABLE, IN THIS WAY, TO DELIVER A BARBARESCO THAT IS RESPECTFUL OF THE TRADITION WHILE STRIVING FOR AN ACCESSIBILITY IN TERMS OF BODY AND STRUCTURE THAT HISTORIC PIEDMONT APPELLATIONS HAVE LONG STRUGGLED TO OFFER. ALONGSIDE NEBBIOLO, MARCO AND SWANTJE ALSO WORK WITH FREISA AND BARBERA.

BARBARESCO DOCG CA’ GROSSA

GRAPES: NEBBIOLO
STYLE: ROSSO
SOIL: MIXED
VINIFICATION: SPONTANEOUS FERMENTATION FOLLOWED BY 20 DAYS OF MACERATION IN STAINLESS STEEL, MALOLACTIC FERMENTATION, 20 MONTHS IN LARGE WOOD BARRELS, MINIMUM 10 MONTHS ÉLEVAGE IN THE BOTTLE

BARBERA D’ASTI DOCG

GRAPES: BARBERA
STYLE: ROSSO
SOILS: MIXED
VINIFICATION: 15-DAY SPONTANEOUS FERMENTATION IN STAINLESS STEEL, FOLLOWED BY MALOLACTIC FERMENTATION, AGED IN STEEL BEFORE BOTTLING IN THE SPRING

LANGHE NEBBIOLO DOC

GRAPES: NEBBIOLO
STYLE: ROSSO
SOIL: CLAY, SILT AND SAND
VINIFICATION: 10-DAY SPONTANEOUS FERMENTATION IN STAINLESS STEEL, FOLLOWED BY MALOLACTIC FERMENTATION, AGED IN STEEL BEFORE BOTTLING IN THE SPRING

FREISA D’ASTI

GRAPES: FREISA
STYLE: ROSSO
SOIL: MIXED
VINIFICATION: 15-DAY SPONTANEOUS FERMENTATION IN STAINLESS STEEL, FOLLOWED BY MALOLACTIC FERMENTATION, 3 MONTHS AGING IN USED BARRIQUES BEFORE BOTTLING IN SPRING

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