Look at our cellar and scroll down to find out the details of each single bottle
From the Italian Sommelier Association we obtained the maximum recognition of the QUATTRO VITI in the tenth edition of VITAE THE WINE GUIDE with the ROERO BRICCO PATARRONE 2018 wine
Roero DOCG Riserva "Giacomo Vico"
Grape variety: 100% Nebbiolo
Vinification: alcoholic fermentation in stainless steel in contact with skins at controlled temperature and malolactic fermentation in wood
Ageing: 3 years in 300-litre oak barrels and further refinement in bottles
Longevity: 10/15 years in optimal conditions
Organoleptic characteristics: The aroma is intense, fragrant with hints of strawberry, cherry, liquorice and chocolate. In the mouth, it is dry, persistent and rightly tannic. This important wine is intended to be our most personal interpretation of a grape variety and its territory: Roero
Roero DOCG "Vigna Patarrone"
Grape variety: 100% Nebbiolo
Vinification: alcoholic fermentation at controlled temperature in steel in contact with skins, 2 delestage and malolactic in wood
Ageing: 2 years in large oak barrels and 1 year in the bottle
Longevity: 10 years in optimal conditions
Organoleptic characteristics: intense in colour, it has a fragrant scent with hints of strawberry and cherries; slightly spicy with a background made up of liquorice and chocolate. Dry and decisive taste, rightly tannic
Barolo DOCG
Grape variety: 100% Nebbiolo
Vinification: alcoholic fermentation in contact with skins and long ageing in wood and in the bottle. This Barolo enters the market only after the fourth year after its harvest
Ageing: 2 years in barrique and about 18 months in the bottle
Commercialisation: 4 years after the harvest
Longevity: 10 - 15 years in optimal conditions
Organoleptic characteristics: garnet red with orange reflections, the aroma is intense and elegant; depending on its evolutionary state, it boasts fruity, floral and spicy notes. Intensity and persistence make Barolo a powerful wine with great personality
Nebbiolo d'Alba DOC "Vigna Valmaggiore"
Grape variety: 100% Nebbiolo
Vinification: alcoholic fermentation in steel at controlled temperature in contact with skins, 2 delestage and malolactic in wood
Ageing: 2 years in large oak barrels
Commercialisation: 4 years after the harvest
Longevity: 10 years in ideal conditions
Organoleptic characteristics: bright ruby red. Small red fruit and, in particular, raspberry and wild strawberry aroma. Delicately spiced, with hints of licorice and chocolate. Wine with velvety tannins, complex and elegant
Nebbiolo d'Alba DOC
Grape variety: 100% Nebbiolo
Vinification: fermentation in steel at a controlled temperature, in contact with skins, execution of 2 délestage and malolactic fermentation in steel
Ageing: 10 months in large barrels for 70% of the batch and in 300-litre barrels for the remaining 30%
Commercialisation: 12 months after the harvest
Longevity: minimum 5 years in optimal conditions
Organoleptic characteristics: intense ruby red with the appearance of orange reflections as it ages. The aroma is fragrant and vinous with hints of violet, rose and red fruits
Langhe DOC Nebbiolo
Grape variety: Nebbiolo
Vinification: alcoholic fermentation in steel in contact with skins at a controlled temperature, 2 delestage and malolactic fermentation in steel
Ageing: at least 6 months in large oak barrels
Commercialisation: 8 months after the harvest
Longevity: 5 years in optimal conditions
Organoleptic characteristics: bright ruby red colour, aromas of fresh red berries with a prevalence of raspberry and wild strawberry; full, warm, harmonious flavour with good acid-tanniculate balance. Wine with velvety tannins, complex and elegant
Barbera d'Alba DOC
Grape variety: Barbera
Vinification: alcoholic fermentation in steel at controlled temperature in contact with skins, 2 delestage and malolactic in steel
Ageing: in large oak barrels for about 6 months
Commercialisation: 12 months after the harvest
Longevity: 5 years in optimal conditions
Organoleptic characteristics: ruby red in colour, with purple and violet reflections. Fragrant and vinous when young, with hints of plum and blackberry. Lively for its evident acidity that makes it fresh and pleasant
Barbera d'Alba DOC Superiore
Grape variety: 100% Barbera
Vinification: alcoholic fermentation in steel at controlled temperature in contact with skins, 2 delestage and malolactic in wood
Ageing: 18 months in 300-litre oak barrels and one year in the bottle
Commercialisation: 3 years after the harvest
Longevity: 10 years in optimal conditions
Organoleptic characteristics: intense ruby red colour with a garnet tendency, vinous, intense with delicate aroma enhanced by the wood. Dry, full-bodied, bitter taste that softens with age, acquiring a full and harmonious flavour
Langhe Rosso DOC "Pali Vecchi"
Grapes: 60% Nebbiolo - 40% Barbera
Vinification: alcoholic fermentation at controlled temperature in steel in contact with skins, 2 delestage and complete malolactic fermentation in wood
Ageing: 6 months in steel and 6 months in large oak barrels
Commercialisation: 12 months after the harvest
Longevity: 5 years in optimal conditions
Organoleptic characteristics: bright ruby red in colour, has a fragrant and vinous aroma with hints of plum, strawberry and cherry. The flavour is dry, slightly tannic, spicy
"Mac Bun" Red Wine
Grapes: Red grapes
Vinification: alcoholic fermentation at controlled temperature in steel in contact with skins and malolactic fermentation in steel
Ageing: 6 months in steel
Organoleptic characteristics: purplish red colour. Its flavour is aromatic, floral and dry
Langhe Rosato DOC "Rosero"
Grape variety: Nebbiolo
Vinification: maceration in contact with skins for 2 days and alcoholic fermentation in stainless steel tanks
Ageing: in steel for 3 months on fine lees
Commercialisation: 8 months after the harvest
Longevity: 2-3 years in optimal conditions
Organoleptic characteristics: bright pink in colour, delicately tannic, fresh red berry fruit aromas with hints of raspberry and wild strawberry
Langhe Chardonnay DOC
Grapes: 100% Chardonnay
Vinification: cold maceration on skins and malolactic in 300-litre oak barrels
Ageing: 10 months on fine lees in 300-litre barrels with frequent bâtonnage and one year in bottle
Commercialisation: 2 years after the harvest
Longevity: 8 years in optimal conditions
Organoleptic characteristics: wine with a deep yellow colour and golden reflections; fresh, full and harmonious fragrance with hints of bread crust and exotic fruits. Fresh, good tannic balance with delicate sensations of toasted wood and sweet vanilla
Roero Arneis DOCG Riserva "Bricco al Pascolo"
Grape variety: 100% Arneis
Vinification: cold maceration on skins for 12-18 hours and alcoholic fermentation in steel at a controlled temperature
Ageing: 6 months in steel and then in cask
Commercialisation: 22 months after the harvest
Longevity: 4-5 years in optimal conditions
Organoleptic characteristics: wine with an intense straw yellow colour. Its aroma has fruity and floral notes with hints of yellow-fleshed fruits and white flowers. Boasts a soft and fresh flavour, mineral with a savoury and persistent finish
Roero Arneis DOCG
Grapes: 100% Roero Arneis
Vinification: in white with fermentation in steel
Ageing: in steel
Commercialisation: 4 months after the harvest
Longevity: 2-3 years in optimal conditions
Organoleptic characteristics: straw yellow coloured wine with greenish reflections. It has delicate, fruity and fresh aromas; boasts a pleasantly bitter and herbaceous flavour, it is dry and elegant on the palate
Langhe Favorita DOC
Grape variety: Favorita
Vinification: in white with fermentation in steel
Ageing: in steel
Commercialisation: 4 months after the harvest
Longevity: 2-3 years in optimal conditions
Organoleptic characteristics: straw-coloured wine, boasts a good intensity, delicate and fine aroma
Birbet - partially fermented grape must
Grapes: Aromatics red grapes
Vinification: in steel, on skins and with a partial Charmat method fermentation
Colour: ruby red
Fragrance: very intense and aromatic fragrance, reminiscent of roses, strawberries and other red berries.
Flavour: sweet, soft and velvety, pleasant and harmonious with a non-sickly finish
Longevity: 3-4 years in optimal conditions
Pairings: Fruit desserts and fresh fruit. Also interesting as an aperitif.
Birbet Grappa
Degree: 40% Vol.
Ageing: 6 months in stainless steel containers
Organoleptic characteristics: colourless, transparent and crystalline. It boasts distinct floral note aromas with a marked presence of rosehips. Pleasant, soft and delicate on the palate. Brilliant, aromatic and harmonious aftertaste.
Recommended serving temperature: 18° C
