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Belén Dosset Sant'Anna Laura Chila Coste Montagliato La Romualda Serralunga Ravera Boscareto Leo

  V.S.Q. EXTRA-BRUT ROSÈ BELEN

belen


A small part of the Barbera grapes from the vineyards used to produce the Barbera d'Alba DOC Laura are picked about 15 days earlier to produce Belén, a metodo classico rosé spumante. For the secondary fermentation, I do not add sugar but use the must extracted from the same grapes. After a year on the lees, I produce about 3000 bottles. Belén is my wife's name.

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  DOSSET

dosset


Dosset ("Dolcetto" in the local dialect) can truly be considered a symbolic wine. 10.5% alcohol, very light, fragrant and familiar as no other everyday wine. A graceful wine (produced with the grapes from the vineyards of St. Anna and San Martino of Monforte d'Alba), perfect on any table and with no added sulphites. Lest we forget that my land, the Langa del Barolo, is also a land of everyday wines.

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  DOLCETTO D'ALBA DOC ST.ANNA

Sant'Anna 2006


Dolcetto, ripened at 400 meters above sea level, comes from more than two hectares of forty year old vineyards exposed to southwest, mainly located in the towns of Sant’Anna and San Martino di Monforte d'Alba.

Fermentation and maceration last from two to three weeks without inoculated yeasts and without added sulfur.
Ageing takes place for 10 months in stainless steel tanks and then in about 15,000 bottles produced.

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  BARBERA D'ALBA DOC LAURA

Laura 2006


Barbera DOC Laura ripens on 1.5 hectares with forty year old vines at 300 meters high.
Exposure to south by southwest and attention to each phenological stage allow to reach full ripeness and concentration, and to harvest in late September.

Fermentation and maceration without inoculated yeasts and without added sulfur for 20 days, with minimal pumping over and punching.
Ageing takes place for 10 months in stainless steel tanks and then in about 10,000 bottles produced.

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  LANGHE FREISA DOC CHILA

Freisa doc chila


Langhe Freisa doc Chila Freisa is perhaps the most rustic wine from the Langhe.
The freisa grapes I produce ripen at 500 meters above sea level: they come from half a hectare exposed to south-west in Montagliato, in Monforte d'Alba.

Destemmed grapes ferment without inoculated yeasts and without sulfur for about three weeks. Ageing takes place for ten months in stainless steel tanks and then in about 3,000 bottles produced.
Chila in Piedmontese dialect means She.

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  LANGHE NEBBIOLO DOC COSTE

Coste 2006


Nebbiolo, ripened at 350 meters above sea level, comes from a hectare of forty year old vines exposed to southeast and southwest, mainly located in Le Coste di Monforte d'Alba, and a small percentage of grapes comes from Boscareto in Serralunga.

Fermentation and maceration last from two to three weeks without inoculated yeasts and without added sulfur.
Ageing takes place for 10 months in stainless steel tanks and then in about 10,000 bottles produced.

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  NEBBIOLO D'ALBA DOC MONTAGLIATO

montagliato


The Nebbiolo grapes are sourced in a south-west-facing vineyard of about a half-hectare found at Montagliato in the Monforte d'Alba area. The fermentation and maceration are carried out without inoculating yeasts or adding sulphites for about 3 weeks. Ageing lasts about 18 months in Slavonian-oak casks. I produce about 3500 bottles

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  BARBERA D'ALBA DOC LA ROMUALDA

Romualda 2006


Barbera de La Romualda ripens on 7,000 square meters of land with sixty year old vineyards, located in a subarea called Pian di Romualda in Monforte d'Alba.
Attention to each phenological stage and drastic thinning allow to reach full ripeness and concentration and to harvest in late September.

Fermentation and maceration without inoculated yeasts and without added sulfur between 30 and 60 days.
Ageing takes place for 20 months in 400 litres barrels and then in about 1,800 bottles produced.

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  BAROLO DOCG SERRALUNGA

Serralunga 2004


Barolo Serralunga is the most immediate among Barolo I produce.
Nebbiolo grapes ripen on 3.5 hectars of land from young vines planted in the valley of Boscareto in Serralunga d'Alba.
Focus on the production balance of the plant and on the right ripeness of the grapes allow us to harvest in early October.

Crushed grapes ferment without inoculated yeasts and without added sulfur for about a month. Ageing takes place for 24 months in 20 and 40 hectolitres barrels and then in about 20,000 bottles produced.

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  BAROLO DOCG RAVERA

Revera 2006


Nebbiolo grapes from the old Michet clone ripen on 6,000 square meters of land with nearly fifty year old vines.
Drastic thinning and meticulous care of the vineyard, located in a subarea called Ravera in Monforte d’Alba, allow to reach full maturity and to harvest usually in early October

Destemmed grapes ferment without inoculated yeasts and without sulfur for about a month.
Ageing takes place for 24 months in 400 litres barrels and then in about 2,000 bottles produced.

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  BAROLO DOCG BOSCARETO

Boscareto 2003


The wine of kings and the king of wines. That’s how Barolo is defined.
My Nebbiolo grapes ripen on two acres of land with over forty year old vines.
Great plant care with natural techniques, major thinning and excellent exposures on the south-west slope of Boscareto, in Serralunga d'Alba, allow to reach full ripeness and to harvest usually in early October.

Without being destemmed, grapes are pressed with feet. Alcoholic fermentation without inoculated yeasts and without sulfur ranges from 40 to 90 days depending on the year.
Ageing takes place for 36 months in 30 hectolitres oak barrels and then in about 4,000 bottles produced.

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   LEO

Leo


Moscato grapes come from two vineyards exposed to south-east, respectively in Moncucco and in Valdivilla, in Santo Stefano Belbo, both one "giornata piemontese" wide (litterally "piedmontese day", it is an ancient unit of measurement of Piemonte and correspond to 3800 square meters).
Late August pruning and withering on the vine allow to harvest highly concentrated grapes in late October.

October. They then ferment without inoculated yeasts and without sulfur for about three years in not completely ?lled barrels. I produce about 1,000 half bottles.
Leo comes from Leonardo, the name of my son.

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Azienda agricola Principiano Ferdinando | Via Alba, 47 - 12065, Monforte d'Alba (CN) | P.Iva 03227340043 | info@ferdinandoprincipiano.it