The Anthos vineyard sits at a 300 meter elevation, on an east/south-east facing slope. The soils of this particular vineyard are predominantly sand with a small percentage of silt and clay. Fermentation in large steel vats lasts two to four days, with frequent pumping over. After fermentation is complete, the wine is racked to a large stainless steel tanks for eight months before bottling. 4000 bottles per year are produced.

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

100% Arneis planted in silty clay soils at 280-330 meters above sea level.  Lightly pressed, then temperature controlled fermentation with protection from oxygen.  Aged in steel vats with lees contact for 6 months.

 

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

Matteo Correggia’s Barbera d’Alba DOC comes from a vineyard in Canale d’Alba in the Roero. The south facing vineyard sits at a 310 meter elevation, and soil composition is roughly sixty percent sand, thirty percent silt and four percent clay. The vine density in this vineyard is significantly higher than the vineyards that produce the Anthos and Arenis, at five thousand vines per hectare, but the per hectare yield is much lower than allowed by the Barbera d’Alba DOC rules due to extensive green cropping. After harvest there is a six to eight day maceration period with frequent punch downs and delestage; fermentation is finished in barrique.  Correggia’s Barbera is aged for 18 months in sixty percent new barrique. About 1000 cases are produced each year.

Color:
Producer:
Region:
Country:
Varietal:
Import Partner:
Vintage:

Matteo Correggia’s Barbera d’Alba DOC comes from a vineyard in Canale d’Alba in the Roero. The south facing vineyard sits at a 310 meter elevation, and soil composition is roughly sixty percent sand, thirty percent silt and four percent clay. The vine density in this vineyard is significantly higher than the vineyards that produce the Anthos and Arneis, at five thousand vines per hectare, but the per hectare yield is much lower than allowed by the Barbera d’Alba DOC rules due to extensive green cropping. After harvest there is a six to eight day maceration period with frequent punch downs and delestage; fermentation is finished in barrique.  Correggia’s Barbera is aged for 18 months in sixty percent new barrique. About 1000 cases are produced each year.

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

Matteo Correggia’s one hundred percent Nebbiolo Roero DOC comes from a vineyard in Canale d’Alba. The south/south-west facing vineyard sits at a 300 meter elevation, and soil composition is roughly sixty percent sand, thirty percent silt and four percent clay. After harvest in mid-October, there is a five to seven day maceration period with frequent punch downs and delestage.  The Roero is aged for 12 months in neutral barrique and then eight months in steel vats. About 2000 cases are produced each year.

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

100% Nebbiolo planted in sandy soils with Southern exposure.  Maceration on the skins for 6-8 days with frequent punchdowns followed by fermentation in barrique.  Then aged in barriques (50% of them new) for 18 months.

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

The vineyard where these grapes come were planted in 1980 in calcarous, sandy soil facing to the south. They spend 8-10 days macerating on the skins in stainless steel rotary fermentors. Additional layers of flavor are added by new French oak barriques, where the wine matures for 20-22 months, after which it is cellared in the bottle for 1 year before release.

Color:
Producer:
Region:
Country:
Varietal:
Import Partner:
Vintage: