Domaine Name Cantine del Castello of Conti Elena, Anna and Paola SNC Family/Owners Name Conti How many years has the family owned the 53 domaine? How many generations? 2 How many hectares of vines are leased? 1 (plus one more hectare starting in the Spring 2017) How many hectares of vines are owned? 0.6 Are your vineyards or wines Organic or No certification, although since 2008 we have Biodynamic Certified? If yes, in the EU? In not used synthetic products, but only copper, the US? If no, are you in the process of sulphur and plant fortifiers. becoming certified? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize? Do you sell off any of your wine en vrac/allo sfuso? Do you typically sell or buy any grapes? Please specify. We have never used herbicides in our vineyards. We are very careful with the quantities of copper and sulphur that we use, which is very difficult for us, since our area is very rainy. Harvesting is done by hand. If one year there is an excessive quantity of grape bunches that would make ripening difficult, we do green harvesting. Leaf stripping is done to have the right amount of air and light on the Guyot side. When necessary, we use manure, worm casting or green manure as fertilizers. No, we only sell bottled wine. Currently, we purchase approximately 40% of the grapes.
WINE 1 GENERAL INFORMATION BOCA DOC 2012 il rosso delle donne Appellation D.O.C. Boca il rosso delle donne 2012 Cepage/Uvaggio Nebbiolo: 75% - Vespolina:20% - Rare grapes: 5% % Alcohol by volume 0.13 # of bottles produced 1000 Grams of Residual Sugar <1 Vineyard/ name(s) and locations Our vineyards (Motto grande and Cappelle) are located in Maggiora Exposures and slope of vineyards South Southeast. Altitude: from 420 to 450 meters above sea level. Soil Types(s) Volcanic soil containing red porphyry rocks. Granulometric analysis shows that its main content is sand, followed by silt and some clay (approximately 14%) Average vine age (per vineyard) Approximately 35-40 yars old Average Vine Density (vines/ha) 3,000 plants per hectare Approximate harvest date(s) From October 3 WINEMAKING/CELLAR INFORMATION destemmed, % 100 % destalked
Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Spontaneous fermentation in 17-hectoliter steel vats. Alcoholic and malolactic fermentation ends 15 days after wine pressing. 23 days Local yeasts During the alcoholic fermentation, the must is punched down daily (twice at the beginning of the vinification, once when the sugar is almost done). Once the maceration on the skins is done, the wine is put in steel vats for a couple of weeks, to facilitate the separation of gross lees. Subsequently, the wine is poured into a wood barrel. Malolactic fermentation occurs naturally as soon as the alcoholic fermentation ends. Elevage: vessel type(s) and size(s). Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Ageing in 8-hectoliter oak barrels started in early November 2012 until the wine was bottled on 03/31/2016. Between 7 and 10 months Wine is filtered in the bottling phase with coarse filter pads. Small quantities of sulphur dioxide were added during racking and before bottling. In the bottles, the total sulphur dioxide is 50 milligrams per liter. For Boca, 2012 was a year that I would call classic, but not too austere. The heat in August and September gave the tannins some smoothness, without losing refinement, elegance and longevity. It was a small but high-quality production.
WINE #2 Colline Novaresi doc Nebbiolo 2014 D.O.C. Colline Novaresi Nebbiolo 2014 Cepage/Uvaggio 100% Nebbiolo % Alcohol by volume 0.125 # of bottles produced 1950 Grams of Residual Sugar < 1 Vineyard/ name(s) and locations The vineyards are in Briona. Exposures and slope of vineyards South - 300 meters above sea level Soil Types(s) Morainic, loamy soil with silt and clay Average vine age (per vineyard) Approximately 20 years old Average Vine Density (vines/ha) 4,000 plants per hectare Approximate harvest date(s) From October 2014 destemmed, % Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization 100% destemmed Spontaneous fermentation in 50-hectare steel vats 20 days Local yeasts During the alcoholic fermentation, the must is punched down daily (twice at the beginning of the vinification, once when the sugar is almost done). Once the maceration on the skins is done, the wine is put in steel vats for a couple of weeks, to facilitate the separation of gross lees. Subsequently, the wine is poured into a wood barrel. Malolactic fermentation occurs naturally as soon as the alcoholic fermentation ends. Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Ageing in 10- and 5-hectoliter oak barrels starting in early November 2014 until the wine was bottled on 03/31/2016. Between 7 and 10 months Wine is filtered in the bottling phase with coarse filter pads. Small quantities of sulphur dioxide were added during racking and before bottling. In the bottles, the total sulphur dioxide is 40 milliliters per liter.
VINO #3 Origini vino rosso (vendemmia 2014) Appellation Origini vino rosso (2014 vintage) Cepage/Uvaggio Nebbiolo, croatina, vespolina, barbera, rare grapes and other local grapes. % Alcohol by volume 0.12 # of bottles produced 6700 Grams of Residual Sugar <1 VINEYARD AND GROWING INFORMATION Vineyard/ name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Approximate harvest date(s) Our vineyards are grown in the Maggiorina tradition. They are located in Cappelle of Maggiora. South Southeast. Altitude: from 450 to 500 meters above sea level. Volcanic soil containing red porphyry rocks. Granulometric analysis shows that its main content is sand, followed by silt and some clay (approximately 14%) Between 50 and 70 years old Early October destemmed, % Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization 100% destemmed 40-hectoliter fiberglass vats 10 days Local yeasts During the alcoholic fermentation, the must is punched down daily (twice at the beginning of the vinification, once when the sugar is almost done). Once the maceration on the skins is done, the wine is put into steel/fiberglass vats for a couple of weeks, to facilitate the separation of gross lees. Subsequently, the wine is poured in part into wood barrels and in part into steel vats. Maollactic fermentazione occurs naturally as soon as the alcoholic fermentation ends. Elevage: vessel type(s) and size(s) Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Steel, wood and fiberglass Wine was bottled on September 4, 2015. Between 7 and 12 months. Wine is filtered in the bottling phase with coarse filter pads.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Small quantities of sulphur dioxide were added during racking and before bottling. In the bottles, the total sulphur dioxide is 40 milliliters per liter. This wine brought back a smile on my face, after a very laborious year. It is a wine ready for consumption, fragrant, with low alcohol content, ideal for any food and any time of the day. It is a good red wine to drink cool in the warmest months.