CHIONETTI Winery in Italy since 1912

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1 CHIONETTI Winery in Italy since 1912

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3 THE HISTORY OF AN ITALIAN FAMILY The Chionetti winery was founded in 1912 by Giuseppe Chionetti. For more than 50 years it has been run by the legendary owner Quinto and then by his son Andrea who started exporting our wines abroad and then strenghtened the ties of these wines with our territory. Sadly Andrea passed away in 1988, after which the winery carried on through the determination of Quinto, followed by the dedication of Andrea s wife, Maria. Today the winery continues with Nicola, the fifth generation. Nicola and Quinto Chionetti

4 AN AREA OF EXCELLENCE In 2014, Unesco recognized as a World Heritage the Vineyard Landscape of Piedmont: Langhe-Roero and Monferrato. In the description, it is said that these landscapes are an exceptional living testimony of the historical tradition of vine cultivation, of winery processes, of a social and rural environment and economical background that are based on wine culture. Chionetti wines are created in Dogliani, in this extraordinary territory of Langhe, in Piedmont.

5 DOGLIANI: AN ANCIENT STORY The Dogliani DOCG, from 100% Dolcetto grapes, is a wine with a great potential and a complex character. It is a complete wine in which one may find at the same time the austerity of great Piedmont wines and the roundness of a fragrant fruit. It can age while preserving coolness, scents and colour. Vines are grown in this area since the IV century B.C. by Celtic populations and in the II century B.C. the Romans increased the production. The first historical documents on the wine trade are dated around 1000 A.D. but it is in 1593 that the name dozzetto (dolcetto) is found for the first time in an official document issued by the Dogliani municipality.

6 RESPECTING NATURE The area of the vineyards is 14 hectares, giving a total production of around 85,000 bottles per year. The Chionetti winery seeks to combine an environmental friendly vine cultivation respecting nature and a careful selection of grapes (by thinning the plants) with a wine making process that takes advantage of the latest technology. Certification vineyards: organic

7 WINES TELLING ABOUT A GREAT TERROIR Our wines reflect the features of our vineyards, their style tells the plants age, the soil it is cultivated from and the vintage. Therefore our products vary from year to year, however their identity is always the same. On one side the terroir, on the other the elegance that Chionetti has sought for 100 years in wine making.

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9 TRADITION AND INNOVATION The cultivation we use is Guyot and most of the different types of works in our vineyards are carried out by hand. We do not use insecticides and systemics as we have chosen organic agriculture. The grapes are selected, picked by hand, then immediately taken to the winery. There, the grapes are separated from their stems and pressed gently. The fermentative maceration together with the skins takes place steel or cement tanks, at a controlled temperature of no more than F/28-30 C. Filters are not used and this can cause occasional sediments in the bottle.

10 SAN LUIGI BRICCOLERO LA COSTA LA CHIUSA ORGANIC WINE DOGLIANI D.O.C.G. DOGLIANI D.O.C.G. DOGLIANI D.O.C.G. LANGHE D.O.C. NEBBIOLO Grape variety DOLCETTO Grape variety DOLCETTO Grape variety DOLCETTO Grape variety NEBBIOLO Vine cultivation GUYOT Vine cultivation GUYOT Vine cultivation GUYOT Vine cultivation GUYOT Soil MEDIUM MIX Soil MEDIUM MIX, CALCAREOUS Soil MEDIUM MIX, CALCAREOUS Soil MEDIUM MIX, CALCAREOUS Exposure SOUTH, SOUTH-WEST Exposure SOUTH-EAST Exposure CREST OF THE HILL Exposure SOUTH, SOUTH-WEST Vinification SOFT PRESSING MACERATION WITH SKIN FOR 10 DAYS Maturation SAN LUIGI AGEING FOR A YEAR AFTER THE HARVEST IN STEEL TANKS, INCLUDING A PERIOD OF REST IN THE BOTTLE Vinification SOFT PRESSING, MACERATION WITH SKINS FOR 15 DAYS Maturation BRICCOLERO AGEING FOR A YEAR AFTER THE HARVEST IN CEMENT TANKS AND 10%-15% IN LARGE OAK BARRELS, INCLUDING A PERIOD OF REST IN THE BOTTLE Vinification SOFT PRESSING, MACERATION WITH SKINS FOR 21 DAYS Maturation LA COSTA AGEING FOR TWO YEARS AFTER THE HARVEST IN LARGE OAK BARRELS, INCLUDING A LONG PERIOD OF REST IN THE BOTTLE Vinification SOFT PRESSING, MACE- RATION WITH SKINS FOR 15/20 DAYS Maturation LA CHIUSA AGEING FOR ABOUT 16 MONTHS AFTER THE HARVEST IN LARGE OAK BARRELS, INCLUDING A PERIOD OF REST IN THE BOTTLE Plants per hectare 5,000 Plants per hectare 5,000 Plants per hectare 5,000 Plants per hectare 5,000 Alcohol content 12-14% VOLUME Alcohol content % VOLUME Alcohol content % VOL Alcohol content % VOLUME

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