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His son Aldo joined him in the enterprise and together they bought and planted a small estate.\r\n \r\nIn turn, the grandchildren Marco and Vittorio, cultivated the love for their land and its fruits, making the company grow: It is the 1994 harvest when they decide to wine their grapes by bottling the first bottles with the label Adriano. Nowadays, the estate encompasses 50 hectares, of which 10 hectares are devoted to hazelnuts, 10 are forested or lie fallow and 30 hectares are given over to Nebbiolo and Barbaresco, along with Barbera, Dolcetto, Freisa, Sauvignon Blanc and white Moscato vines.\r\n\r\n\r\n\r\n\r\nVinification\r\n\r\nAfter a careful selection, the grapes are crushed before undergoing the traditional-style fermentation on the skins in stainless steel tanks at a temperature of 28 ?C. 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The 2020 Dogliani Papà Celso is packed with blueberry, scorched earth,
dried herbs and floral notes. In 2020, the typically lush fruit is dialed back,
while earthy and savory notes play a greater role in the wine's personality.
The 2020 is a bit rustic...
Attractive cherry and raspberry aromas with citrus fruit follow through to a medium to full body, firm, silky tannins and a flavorful finish. Drink or hold.
This single vineyard cru comes from Colbertaldo di Vidor in the Valdobbiadene DOCG region. First produced in 1933, it has become the estate's flagship Prosecco. Recognized by Gambero Rosso as one of Italy's top Prosecco wines year after year. The vineyard faces southwest and the oldest vines are 100 years old. The winemaking process involves light pressing followed by temperature-controlled fermentation. The wine spends 3 months on lees in stainless steel. The secondary fermentation occurs in autoclaves initiated in batches up to 7 times throughout the year to preserve freshness.
A medium-bodied red with blue-fruit, bark and wet-earth undertones. Chewy, but there’s some polish to the tannins. A typical but approachable sagrantino. Drink or hold.
A rich and dense red from Sardinia with dark berries and plums, as well as walnuts and bark. It’s full and chewy and slightly rustic. But real at the same time. Drink or hold.
The aromas alone—macerated cherry, plum, menthol, leather, licorice, black pepper and mineral—are worth the price of admission here. Slowly beginning to unfold, this red is still firm and less expressive on the palate, with the addition of oak spice notes...
Rich, bold and effusive, the 2017 Barolo San Lorenzo di Verduno shows the darker side of Nebbiolo from Verduno, as it always does. Black cherry, gravel, licorice, game, spice and cured meats are some of the many aromas and flavors that develop in the glas...