-MEET THE WINE MAKERS-
PAOLO CIANDERONI
Azienda Agricola Caparsa di Paolo Cianferoni
Region:
Radda in Chianti, SI, Piedmonte, Italy
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Principal Grape:
Sangiovese
​​About:
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"It is now becoming quite customary for Italian and foreign wine-drinkers to seek out products of superior quality made by small or medium-sized wineries, where there is more opportunity for their differences - in themselves a synonym of creativity and excellence - to be brought out to the full."
Roberto Petacchi
Azienda Agricola Vini Chiesa​
Region:
Hills of Santo Stefano Roero​
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Principal Grape:
Nebbiolo, Arneis, Barbera
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About:
"Immersed among lush hills and secular, the Church family work the land with passion, expressing its prestigious wine vocation."
"Carlo together with brothers and nephews, leads the company which is handed down for five generations."
"Sustainable rhythms, love for the land, experience and experimentation, are among the fundamental values that allow to the church family to produce great native wines doc and doc."
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ORSOLA BECCARI
FATTORIA VIGNAVECCHIA
Region:
Radda in Chianti (SI), Tuscany, Italy
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Principal Grape:
Sangiovese
About:
"Vignavecchia Estate is one of the most traditional producers of Chianti Classico. It has been in the Beccari family since 1840. It was received as a dowry when Antonietta Minucci – whose family owned the vineyards since 17th century – married Giuseppe Beccari. Back from his journeys, Odoardo Beccari retired himself to his family’s properties; he transformed himself into an enologist and started to collect the best vintage wines produced in his vineyards. The estate private wine collection includes bottles dating from 1876 to 1931".
Niccolò
Azienda Agricola di Martelli Niccolò
AKA "Terre Di Persetto"
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Region:
San Casciano V.P. (FI), Tuscany, Italy
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Principal Grape(s):
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About:
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"Since three generations we produce with great determination, ambition and pride a wine made exclusively from our vineyards and our lands, continuing the family tradition."
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"The estate covers a total area of about 47 hectares of which 25 are planted with vines, 3 are planted with olive groves and 11 with woods.
The estate was founded by Metello Sabatini, and today is run by his nephews Niccolò and Daniel who continue the family tradition with passion and dedication... They are a traditional, modest and passionate family.
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The name "Terre di Perseto" comes from the "Late Peach" - "Pesca di Poggio" plantation, which was made in this land.
It is a typical variety of San Casino hills, that benefits from the deep, medium-textured and draining soils and from the ventilated climate."
"The word "peach" is a contraction of the word "persica" (in Latin Prunus persica).
Similarly, the term "Perseto" means a peach orchard. "
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"Our logo, with the "maritati" grapevine and an olive tree that originates from a peach pit, it’s a small tribute to the intermingling of cultures and cultivations, a tribute to an exchange between peoples and a sharing of traditions and knowledges."
"GUIDO"
Azienda Agricola Ceste
Region:
Lang/Govone (CN), Piedmont, Italy
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Principal Grape(s):
Barolo, Barbaresco, Roero, Nebbiolo d’Alba, Bonarda, Dolcetto, Grignolino Arneis and Moscato
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About:
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"Once Franco Ceste had finished his studies in the ‘60s at the Professional Institute in Alessandria, he went to work with his father Guido, as a wine producer. Guido was one of the best-known wine producers in the area. In the space of a few years, the young Franco purchased numerous pieces of land and planted vines that are still the essence of his production today.
Committed, constant and
devoted, he dedicated himself to production at a time when distance was still a barrier and a hindrance to communication growth.
He started off by expanding his horizons and firstly promoted his wines throughout Piedmont, then further afield until he expanded abroad.
From the early 90s onwards, he established the foundations for an export business, expanding his grape varieties by introducing non autochthonous varieties, experimenting with grafting and late harvests, right up to the present day with a production loyal to the oldest of local traditions.
Those tasting wines from the Ceste Winery will be surprised by the magnificence and sumptuousness of the Barbera d’Alba. The historical “cru” is the “Sposabella”. Picked when it is in an advanced stage of maturing, gently pressed and bottled while still young just as tradition requires: subtle, elegant, rose petal scented and exceptionally gentle to the palate.
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The tasting emotions do not stop here and like a continuous change, they increase as you taste these great reds, fruit of a scrupulous selection of grapes from the vine, a knowledgeable fermentation and a slow maturing in oak casks."
GIUSEPPINO
"GHIOMO"
Azienda Agricola “Ghiomo” di Anfossi Giuseppino
Region:
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Lang, Piedmonte
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Principal Grape:
Nebbiolo
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About:
"There can be no love without wine"…
The entire wine-making and bottling process is handled with the utmost care and attention in keeping with the biological cycle. We like to think of old and new friends meeting up around a glass of our wine and sharing with us the sensations we ourselves enjoy in making and tasting it."
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"It is now becoming quite customary for Italian and foreign wine-drinkers to seek out products of superior quality made by small or medium-sized wineries, where there is more opportunity for their differences - in themselves a synonym of creativity and excellence - to be brought out to the full."
CLAUDIO
Tenuta Langasco
Azienda Vitivinicola
Region:
Langhe,Alba, Piedmonte, Italy
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Principal Grape(s):
Dolchetto
Barbera
Nebbiolo
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About:
"We have been involved in viticulture for over three generations: at first on the hills of Mango, a commune in the heart of the Moscato d’Asti area, and then, after a passing chapter in the 60’s-70’s, years in which the agriculture suffered the “peasant crisis”, we resumed our wine-making activity on the hills surrounding the city of Alba, more precisely in Madonna di Como."
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"In 1979 we purchased the “Casino Langasco”, as my parents fell in love with its beautiful setting and landscape."
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"At first we had to replant the vineyards (at that time only the 30% was productive) and then, when we started to process the estate-grown grapes to make wine, we decided to enlarge the cellar in order to have enough room."
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"We are convinced that the mono-cultivation and the specialization are the only ways to a modern wine-making and the best way to obtain a high-quality product with avant-garde technologies, both in the vineyards and in the cellar."