|When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time. |
From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas.
And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.
|The Sommelier notes:|
|[x] Denominazion: Denominazione di Origine Controllata|
[x] Pruning: Guyot
[x] Varietal: Barbera 100%
[x] Harvest period: hand-picking with selection at the end of September
[x] Yield per hectare: 10000 Kg/Ha max. by law.
[x] Vinification: 10-14 days floating cap and 4 – 6 daily pumpings.
[x]. Maturation: in various barrels from 500 or 750 liters up to 30 barrels or 33 Hl.
[x] Sensory characteristics: Deep ruby color with garnet. The perfume is vinous, with hints of ripe fruit that give way, over time, to spicy. The taste is dry, with good acidity and strong body. Pairings: smoked meats, pasta with meat sauce, game and medium-aged cheeses.