Shan Pan
100% Sauvignon Blanc
The name Shan Pan arrived a little by chance and a little bit as a game. Paolo had always wanted to create a sparkling wine, but always with the philosophy that is had to be natural. And therefore his idea was to use the Sauvignon Blanc that was particularly particularly suited to the local terroir.
Of each harvest he has consistently kept back three Rows of Sauvignon until late November so as to increase their intensity. Following this, they are pressed to create an intense must that is added to the base wine in March and bottled immediately afterwards for the secondary fermentation in bottle in order to create a naturally sparkling wine.
Piangalardo
Monferrato DOC
Barbera 80%, Merlot and Cabernet S.
The harvest normally takes place in late September with grapes remaining in steel vats for three weeks of fermentation. After this, the wine undergoes malolactic fermentation in the cellar below ground. The wine remains in barrel for one year, following bottling without filtration or additives and subsequently aged for one year.
The name Piangalardo comes from the historic strada where these vines are planted. It originates from the Spanish domination of this area in the 1600s when it was known as Piangagliardo as the area was known for its particularly strong winds (‘gagliardo’).
Quattrocento
100% Sauvignon Blanc
Harvested in mid-August, and lightly pressed, 200l are fermented with skins on as ‘pied de cûve’ with indigenous yeasts. This is then added to the rest of the rest of the grape juice for spontaneous fermentation in stainless steel. The wine is then bottled in March and aged for a year prior to release. This is a wine capable of very long ageing.
Sauvignon Blanc that is a variety very well-adapted to the red clay soil of this area. This union between the terroir and the variety interestingly does not create a wine that recalls the traditional characteristics of Sauvignon Blanc but instead more an indigenous variety.
Quattrocento derives from the name of the local town, Quargnento.
La Zerbetta
100% Barbera del Monferrato DOC
The grape juice is fermented in stainless steel for a month, then 30% is aged separately in the cellar for 6 months. This is then united with the rest of the juice in steel where it remains for a year prior to bottling. Ageing in bottle takes place for a year in bottle.
The terroir lends to this wine long ageing potential on account of the balance between acidity and alcohol levels. Despite the 15% alcohol levels, it is a wine with a light touch.
In particularly good harvests, La Zerbetta is made available in magnum with grapes selected from the best grapes.