Our Vineyards
& Winemaking
Our ambitions are simple, namely to make fine wines naturally.
“Producing the finest wines that our terroir allows with practices as natural as possible.”
Our Vineyards & Terroir
Wine making in Piemonte, Italy, is deeply rooted in tradition. The region is well known for the high quality red wines produced from the Nebbiolo grape which one finds in the cellars of Barolo and Barbaresco. Barbera is no less important and represents a large proportion of the production of the region.
From rather more humble origins it is increasingly recognised as a variety that is growing in stature and appeal. The branding of Nizza wines reflects this as does the excellent production of other select vineyards producing single varietal Barbera wines as well as complex blends.
Alongside the production of red wine Piemonte has one of the most exciting white varietals that is presently still little known to international wine drinkers. The Arneis grape is one that produces a very appealing wine within the region, despite its difficult growing characteristics.
It is primarily with Barbera, Nebbiolo and Arneis that we plan the first steps in the development of our cellars.
We are fortunate at our Fontanavi vineyard to be producing in the same terroir as some of the region’s most respected growers.
We aim to showcase the differences in the wines that different terroirs will evidence from the same grape variety based upon the three vineyards that form the core of Finale production .
The cellar is fortunate to enjoy the support of our team of professionals who share our values and it is their unstinting attention to nurturing the vines with practises that are as natural as possible that in turn allows us to harvest and process selected grapes which become our wine. The commitment of the team working with distinct terrior gives our wines a very personal identity.
Low intervention practises are used in the vineyards wherever possible, and we encourage biodiversity through complementary planting and sustainable practices. However there remains an important role for technology as tracking vineyard conditions, soil mineral content and moisture levels helps us in achieving optimum conditions for our grapes.
The three primary vineyards of the Group offer diverse conditions and it is our intention to emphasise those in our wine making
VIGNETO COSTIGLIOLE SAN CARLO N44.7905º E08.1875º
2.6ha/3ha divided in about 1.5ha of barbera and 1.5ha of nebbiolo. The soil is composed by 76% of limestone and sand and 24% of clay. The slope is much gentler than the other vineyards, making it much richer in minerals that haven’t been moved or washed away during the centuries. It is south west facing with a glorious view of the castle of Costigliole. It has two wells that bring clean water that runs just underneath the vineyard. It is one of the areas that suffers the least during warm and dry seasons.
VIGNETO IL FINALE N44.7695º E08.1555º
1.5ha planted with barbera. The vines are more than 40 years old. Some replanting of vineyards gaps is taking place. The vineyard qualifies for the production of Barbera d’Asti. It faces south-west, guyot pruned, and 70% of its soil is composed from limestone and 30% with clay. It is on a slope of approx. 25%.
We are fortunate at our Fontanavi vineyard to be producing in the same terroir as some of the region’s most respected growers.
We aim to showcase the differences in the wines that different terroirs will evidence from the same grape variety based upon the three vineyards that form the core of Finale production.
The cellar enjoys the support of our team of professionals who share our values. It is their unstinting attention to nurturing the vines with practices that are as natural as possible that in turn allows us to harvest and process selected grapes which become our wine. The commitment of the team working with distinct terrior gives our wines a very personal identity.
Low intervention practices are used in the vineyards wherever possible. We encourage biodiversity through complementary planting and sustainable practices. However there remains an important role for technology as tracking vineyard conditions, soil mineral content and moisture levels helps us in achieving optimum conditions for our grapes.
The three primary vineyards of the Group offer diverse conditions, and it is our intention to emphasise those in our wine making.
VIGNETO FONTANAVI N 44.7690º E 08.2095º
1.6ha of barbera, guyot pruned. It is south-east facing. The soil is 80% limestone and 20% clay. The main feature is the steepness of the vineyard, reaching almost 40%. This makes it extremely difficult to work. One of the main risks is how easily the soils can be washed away during heavy rains. To limit this risk we keep a thick layer of natural grass and cover crops, which is also enhancing the biodiversity within the vineyard.
VIGNETO DI SERENA N44.6885º E08.1235º
The vineyard has a south eastern exposure. It is at approx 450 meters above sea level. It is about 10 years old and all pruned with a guyot system. The soil is composed of 25% clay, together with limestone and marl that accounts for the remaining 75%.
“It takes time, patience and attention to detail to make the perfect expression in wine.”
Our Winemaking
The gradients in two of our vineyards, Fontanavi and Il Finale, mean that the majority of our work is by hand. The wine making process starts well before harvest with pre selection of grape bunches and thinning out as we reduce yield to improve quality.
Harvesting is by hand with the help of an experienced team. Grapes are then again subject to selection to minimise introduction of any fruit that may adversely impact the grape must. During harvest grapes are destemmed and any extraneous matter is removed to make the fruit as clean as possible.
Soft pressing is made by pneumatic press to maximise the free run juice from the grapes.
Fermentation is made in stainless steel tanks with a portion of each harvest then subject to treatment in French oak where we aim for a soft intervention with only approximately 30% of new oak and with the use of tonneaux rather than barrique. We prefer the use of medium toast wood which is undertaken at a lower temperature over a longer period.
