EREDE DI CHIAPPONE ARMANDO

MUNICIPALITY: Nizza Monferrato
ALTITUDE: 270 m
CRU OR BLEND: Blend of 3 vineyards
VINEYARD SIZE: approx. 2ha
EXPOSURE: Southeast, North, East

SOIL COMPOSITION

White-colored marl and sandy marl

YEAR OF PLANTING: 1958, 1961, 1992

IN THE VINEYARD

Winter pruning using the Guyot method, with vertical shoot positioning (VSP); green pruning, topping, leaf thinning, and cluster thinning as needed depending on the vintage

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI

VINIFICATION

Alcoholic fermentation at controlled temperature – 8 to 12 days of maceration – racking – malolactic fermentation – lees removal – transfer and storage in tank. Note: the bottle-aging period is crucial for the wine's proper evolution, with bottles laid horizontally in the dark at controlled temperature and humidity.

AGEING

Aged in large oak casks (25 hl) for 30–36 months (depending on the wine’s development). Bottle aging: from 12 to 18 months or more, depending on the vintage

MUNICIPALITY: Nizza Monferrato
ALTITUDE: 270 m
CRU OR BLEND: Single vineyard cru “Mandola”
VINEYARD SIZE: approx. 0.50ha
EXPOSURE: North, East

SOIL COMPOSITION

White, gray marl

YEAR OF PLANTING: 1992

IN THE VINEYARD

Guyot winter pruning, vertical shoot positioning, green pruning, topping, leaf removal and cluster thinning as needed depending on the vintage conditions

CERTIFIED PRODUCTION PHILOSOPHY:

Integrated production – SQNPI certified in both vineyard and cellar (Valoritalia)

VINIFICATION

Temperature-controlled alcoholic fermentation, 8 to 12 days of maceration, racking, malolactic fermentation, lees removal, transfer and storage in tanks. Note: proper bottle aging – lying down in the dark with controlled temperature and humidity – is key to the wine’s evolution

AGEING

Aged 30–36 months in 5-hL oak casks (depending on how the wine develops) Bottle aging: from 12 to 18 months or more, depending on the vintage