Domaine Name Family/Owners Name Ferrando Azienda Vitivinicola Ferrando How many years has the family owned the Since 1890 domaine? How many hectares of vines are leased? 1 How many hectares of vines are owned? 3 Are your vineyards or wines Organic or No, currently we don't have any certifications. Biodynamic Certified? If yes, in the EU? In As far as Carema is concerned, we are studying the US? If no, are you in the process of the possibility to go completely bio, since we are becoming certified? almost bio already. 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? To manage the vineyard, we use copper and sulphur. Usually, there are two or three systemic treatments. Grapes are harvested by hand. In August, we choose what bunches to keep (thinning) As fertilizers for Carema, we use manure and mineral compost. For Erbaluce,mineral compost. For Erbaluce and the Canavezase red we buy grapes, and some grapes for Nebbiolo di Carema.
Wine #1 GENERAL Appellation Cepage/Uvaggio Carema Nebbiolo % Alcohol by volume 0.14 # of bottles produced 4800 Grams of Residual Sugar 0 VINEYARD AND GROWING Vineyard/ name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) WINEMAKING/CELLAR whole cluster, % destemmed, % Fermentation: vessel type and size Duration of contact with lees Lieviti selezionati o ambientali? Terrazze a Carema South/West terracing Morainic, mineral-rich soil (60% sandy) 50 years old 1,800 plants per hectare In the second half of October. 2012 was a great year, with good temperatures in the Summer and not too much rain. Vines had a very good phenological phase. Compared to previous years, 2012 produced less wine, because of some strong precipitation and winds in the blossoming phase, which affected the production but not the final quality of the grapes. The bunches are destalked Fermentation in 20-hectoliter steel vats Approximately 15/20 days Local yeasts
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 A pied de cuve is prepared, generally one week before harvesting. The bunches are then destalked and we add local yeasts that have started multiplying. During the fermentation, the must is pumped over three times daily and delestage (rack and return) is done twice. At the end of the fermentation, racking is done and pumace is pressed very gently. Wine is kept in steel vats where the malolactic fermentation takes place. Around December/January, wine is decanted and then aged in wood barrel. Elevage: vessel type(s) and size(s) The white label wine ages in 5- and 20- hectoliter barrels. The black label wine ages in barriques that are not new. Duration of elevage 36 months for both Duration of bottle ageing before release to 6 months US market Do you practice fining and filtration? If yes, Only a very light filtration before wine is please describe bottled Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? We usually use sulphites during vinification and ageing. The total sulphur dioxide residue never exceeds 100 milligrams per liter. I am very happy with this vintage. It's a warm wine, with a good structure, long but also very sophisticated and elegant, as these nebbioli generally are. I would call this wine a good expression of Carema.
Wine #2 GENERAL Appellation Cepage/Uvaggio % Alcohol by volume 12,5 # of bottles produced 8000 VINEYARD AND GROWING Vineyard/ name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) Erbaluce di Caluso Cariola Erbaluce Dry white wine obtained from Erbaluce grapes in the town of Borgomasino South / Southwest Morainic soil 35 years old 1,800 plants per hectare In the second half of September. 2015 was a very warm year and in August the vines suffered from some drought. The final quality was good. WINEMAKING/CELLAR whole cluster, % destemmed, % Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Grapes are destemmed 90% of the fermentation takes place in stainless steel vats, 10% in barriques. 1 month Cultured yeasts
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 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? The bunches are destemmed, grapes are gently crushed, the must is fined and left to ferment in stainlees steel vats (10% in barriques). The wine in barriques is never decanted, lees are stirred once a week. After approximately three months, it is mixed to the rest that has fermented in steel. Wine is filtered before bottling. Yes, sulphites are added during the vinification process. The final content does not exceed 100 milligrams per liter. The bouquet includes floral aromas, notes of fresh fruit hints of vegetables, green apple and herbs. The flavor is fresh, good on the palate, thanks to the alcohol content. It is not an overbearing wine and it is balanced and medium-bodied.
Wine #3 GENERAL Appellation Vino Spumante di Qualità. Cuvè e Luigi SPUMANTE - Cuvè e Luigi Ferrando Ferrando Erbaluce Cepage/Uvaggio % Alcohol by volume 0.125 # of bottles produced 3600 Grams of Residual Sugar 4 grams per liter Vineyard/ name(s) and locations La Torrazza vineyard in the town of Borgomasino Exposures and slope of vineyards South/Southwest Hill Soil Types(s) Morainic soil Average vine age (per vineyard) 35 years old Average Vine Density (vines/ha) 1,800 plants per hectare Approximate harvest date(s) In the second half of September WINEMAKING/CELLAR Is preparation done in-house or outsourced? Generally, we harvest grapes for the Spumante 1 week before the regular harvest. The good, natural acidity of Erbaluce is well suited for this type of vinification. 75% of the 2001 vintage fermented in steel vats, 25% in barriques. What is the dosage? Vinification in method champenoise or charmat? In March of the following year, the wine developed its effervescence and then it remained in contact with the yeasts for 48 months. 4 grams of sugar per liter (basically dry).
Wine #4 INFORMAZIONI GENERALI Appellation Caluso Passito Cepage/Uvaggio Erbaluce % Alcohol by volume 0.145 Grams of Residual Sugar 170 grams per liter VINEYARD AND GROWING Vineyard/ name(s) and locations La Torrazza vineyard in the town of Borgomasino Exposures and slope of vineyards South/Southwest Hill Soil Types(s) Morainic soil Average vine age (per vineyard) 35 years old Average Vine Density (vines/ha) 1,800 plants per hectare Approximate harvest date(s) In the second half of September WINEMAKING/CELLAR whole cluster, % destemmed, % Grapes are not destemmed Fermentation: vessel type and size Fermentation in barriques Duration of contact with lees 6 months Select or indigenous yeast? Cultured yeasts Please describe wine making process for Grapes are harvested around mid-september EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine are next to one another. In early March, after and placed in small crates, so that the bunches done by gravity or pumping?), battonnage, drying for approximately five months, the malolactic fermentation allowed, grapes are selected and slowly crushed. The chaptalization resulting must ferments in barriques. Wine is aged for four years, at least two of them in barriques.. Elevage: vessel type(s) and size(s) In barriques for at least two years, then either in steel vats or in bottles for a minimum total of 4 years. Duration of elevage At least 4 years
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? At least 12 months Light filtration before bottling Yes, sulphites are added during the vinification process. The final content does not exceed 120 milligrams per liter. Yellow with distinctive gold tints. The bouquet includes notes of ripe fruit, honey, jam, apricot and sweet flowers; lingering notes with toasted aromas. Soft and balanced flavor, with a good structure, with vanilla and toasted fruit finish.
Wine #5 GENERAL Appellation Cepage/Uvaggio % Alcohol by volume 12.5 # of bottles produced 20000 VINEYARD AND GROWING Vineyard/ name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) Erbaluce di Caluso. La Torrazza Erbaluce La Torrazza vineyard in the town of Borgomasino South/Southwest Hill Morainic soil 35 years old 1,800 plants per hectare In the second half of September. 2015 was a very warm year and in August the vines suffered some drought. The final quality was good. WINEMAKING/CELLAR whole cluster, % destemmed, % Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Destalked Fermentation in steel vats 15 days Cultured yeasts
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 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 Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Grapes are destalked, the must is fined and left to ferment in steel vats at controlled temperatures. Wine is not filtered until the bottling phase. There is no malolactic fermentation. Approximately six months in steel vats. 12 months Before bottling, wine is filtered with narrow filters. Yes, sulphites are added during the vinification process. The final content does not exceed 100 milligrams per liter. Bright, straw-yellow color. The bouquet includes light floral notes and white flower aromas. Fresh flavor characterized by mineral salts and a good level of acidity.