ARBI the white

ARBI the white

 

from the BLANCVERT vine originating from Savoy and today almost disappeared.

Arbi in Piedmontese was the name of the large chestnut wood container with which the oxen transported the grapes from the vineyards to the cellar.

The fermentation activated with indigenous natural yeasts is carried out at temperatures between 22 and 26 degrees and from the maceration on the skins, already used by the ancient Etruscans, derives its amber color with orange reflections. Frequent batonnage circulates the natural sulphites of the wine. A light filtration is carried out before bottling.

The characteristics of the grape and the location of the vineyard enhance unusual notes and aromas that give sustained body and alcohol content and make it ideal for bottle aging. On the palate it is vigorous, with great ribbing, with notes of raspberry, currant and dog rose.

It can be drunk before and after dinner, aperitif and meditation wine. It also goes well with cheeses and fish dishes.

7 SET the red

from an assembly of 7 RARE and indigenous VINES placed in a centuries-old vineyard, perfectly exposed and ventilated at about 400 m above sea level.

7 Set is a unique and original wine. The combination that derives from the different grape varieties gives it minerality, aromatic complexity and balance between acidity and tannins.

Ready-to-drink wine, to be consumed young but can be refined in the cellar for many years.

With a purplish red color 7 SET is a wine that stands out with complex hints of small red fruits, the scent is fruity, young, harmonious with delicate floral notes, fresh and savory to the taste,

It goes well with any type of dish in particular and is perfect with local cuisine.

THE VINEYARD

At 500 meters above sea level on the sunny slopes of the Castello di Bagnolo estate, very special wines are produced, a strong expression of a territory and a history spanning centuries. The cultivation of vines has been rooted since the Cortense period, a time when the feudal complex of the castle of Bagnolo had a central role in the commercial exchanges between the Duchy of Savoy, France and the Marquisate of Monferrato. Today the vineyard is managed by Hilario, son of Aimaro and Consolata d’Isola, following natural methods without the use of systemic substances or herbicides and is cared for with skill and love to reflect the seasons and the characteristics of the territory.

 

WINERY AND VINIFICATION PROCESS

The small winemaking laboratory called “tinaggio” was built in the rural outbuildings of Palazzo Malingri and houses the steel tanks.

Fermentation is carried out with indigenous natural yeasts with macerations of one week ten days for both wines (ARBI and SET)

For the ARBI, decanting and frequent batonnage are performed to use natural sulphites and light filtration.

For the 7SET, racking and malolactic fermentation are carried out and after the tartaric precipitation a gravity filtration with bentonite (clay) is carried out.

From the vat the wine passes to the ancient semi-underground cellar that extends for about fifty meters in length under the entire main wing of the Palace. The size of the vats and barrels still present and the size of the cellar itself make us perceive the importance that in the past the wine production had in the economy of the fief of Bagnolo. The “carr√†”, barrels with a typical elongated shape equipped with handles, which in ancient times were used to transport wine for sale, testify that in the past wine was exported from the fiefdom and reached the Savoy capital.

 

HILARIO ISLAND

The vineyard and the vinification are by HILARIO ISOLA who follows ancient and natural methods and listens and carefully interprets the characteristics of these rare vines of the unique territory from which they come.

Hilario Isola is an international artist: the practice and culture of wine is a fundamental value of a vision of life as well as being the protagonist of many of his creations.