Pure power.
It’s a sensorial journey
of noble truths.
It’s the principle of our journey.

BAROLO DOCG
BRICCO AMBROGIO

Amaranth red with ruby reflections. It shows a concentrated complexity, which spreads ripe raspberry, woody aromas, bitter orange peel and black peppercorn notes at the nose. In the mouth it’s warmy powerful but able to touch all the significant points of the palate sensitive to its thick tannic structure. Its acidity is well aligned to the alcoholic level, driving the tasting with a certain character; this wine reaches high notes. A long minerality confirms on the palate its olfactory complexity.

Variety: 100% Nebbiolo

Vineyards: Bricco Ambrogio- Roddi, vineyards of the 1950s, 250/270 m. a.s.l. south exposition. 4500/5000 plants/ha

Soil composition: white, clay, calcareous

Vinification: fermentation with the skins for 25/30 days in steel vats with controlled temperature between 27/31°C. Spontaneous malolactic fermentation.

Aging: in French oak (225 L) for 24 months.

Paradigm of Elegance,
son of one among the finest Cru
in La Morra it’s silk on the palate
an answer for those who search beauty.

BAROLO DOCG
RIVE

Ruby colour on a soft red basis. It’s characterized by female notes of petals and lipstick, face powder and wild strawberry. In the mouth it’s persistent and silky, with a well domesticated tannin and a rich, slightly acid but fragrant extraction. Its alcohol amplifies without mistake remarkable notes of flower and dry herbs.

Variety: 100% Nebbiolo.

Vineyards: Rive – La Morra, vineyards of the 1980s, 230/260 m. a.s.l. south-east exposition. 4500/5000 plants/ha.

Soil composition: clay, calcareous.

Vinification: cryomaceration before fermentation with the skin for 12/16 days in steel vats. Controlled temperature between 24/29°C. Spontaneous malolactic fermentation.

Aging: in French and Autrian oak (2500 L) for 24 months.

Character to sell,
the eye of the winner.
Its aromatic complexity surprises
and seduces. A mystic trip.

BAROLO DOCG
MIRAU

Purple reflexes mix amaranth with dark notes coming from a long refinement. This unique wine requires a careful eye, the awareness of being in front of an ancient story. Born from an incomparable vineyard which gives extraordinary grapes thanks to its microclimate, soil composition and richness of microelements. This Barolo doesn’t accept any compromise, wearing an exotic dress and speaking a different language. Incense, turmeric, sandal and black liquorice are mixed with faraway spices and are confirmed during the tasting where black berries and gooseberry interchange with indian curry. A tannic complexity puts everything together surrounding mystic notes of incense.

Variety: 100% Nebbiolo

Vineyards: Rive – La Morra, vineyards of the 1980s, 230/260 m. a.s.l. south-east exposition, 4500/5000 plants/ha. Bettolotti – La Morra, vineyards of the 1990s, 230/270 m. a.s.l. south- east exposition, 4500/5000 plants/ha.

Soil composition: clay, calcareous, sandy.

Vinification: fermentation with the skins for 14/18 days in steel vats at controlled temperature between 24/30°C. Spontaneous malolactic fermentation.

Aging: in Swiss oak (2500 L) for 24 months.

A passpartout for elegant and mature
symposis. Union of a land that has
a great charm. Dedicated to those
who wisely control impatience.

BAROLO DOCG

A team play. A balanced complexity between red and black fruits, winter cherry and white flesh, spicy notes and face powder. This is the nose of this Barolo, which was born from the encounter of the different Cru of the property. Intriguing and fresh in the mouth, it can guides the tasting among its elegant tannins and mineral flavor with a great style.

Variety: 100% Nebbiolo.

Vineyards: Bricco Ambrogio – Roddi, vineyards of the 1950s, 250/270 m. a.s.l. South exposition. 4500/5000 plants/ha. Rive – La Morra, vineyards of the 1980s, 230/260 m. a.s.l. south-east exposition, 4500/5000 plants/ha. Bettolotti – La Morra, vineyards of the 1990s, 230/270 m. a.s.l. south-east exposition, 4500/5000 plants/ha.

Soil composition: clay,calcareous, sandy.

Vinification: fermentation on the skin for 14/18 days in steel vats with controlled temperature between 24/30°C. Spontaneous malolactic fermentation.

Aging: 6 months in French oak (225 L) and 18 months in Austrian oak (2500 L).

Symbol of those who begin the journey.
Who believed first in the magic
of the land: our grand-grandfather Minot.
Genesi and careful guardian.

NEBBIOLO D’ALBA DOC
MINOT

Violet red and shiny amaranth, its beginning in the palate is smooth, when proud and direct tells in a whisper of violet, fresh chamomile and menthol influences, ripped currant and medlar’s skin. With the same elegance it envelops your mouth in a silky, graceful, soft way to leave vanilla memories on the aftertaste.

Variety: 100% Nebbiolo

Vineyards: Monforte d’Alba, vineyards of the 1980s, 300/330 m. a.s.l. east exposition, 4500/5000 plants/ha.

Soil composition: clay, with blue marl.

Vinification: fermentation with the skins for 10/12 days in steel vats with controlled temperature between 24/28°C. Spontaneous malolactic fermentation.

Refinement: in French oak (225 L) for 12 months.

Ancient, authentic, intense roots.
It gladly gives itself to the palate,
without fearing the judgement.
A multiple remedy for hurt and happy souls.

BARBERA D’ALBA DOC
SUPERIORE

Ruby violet with oneiric blue reflexes. The power of this wine screams even before the olfactory notes of ripped plum, cassis, coffee and mahogany. The mouth explodes in an alcoholic warm, ripped tannin and cherry flesh to end in a long rhythmic note slightly toasted.

Variety: 100% Barbera.

Vineyards: Bettolotti – La Morra, vineyards of the 1990s, 230/270 m. a.s.l. south-east exposition, 4500/5000 plants/ha.

Soil composition: dark, marl.

Vinification: fermentation with the skins for 8/12 days in steel vats with controlled temperature between 23/30°C. Spontaneous malolactic fermentation.

Aging: in French oak (225 L) and German oak (2500 L) for 12 months.

A honour dedicated to the person
who left us a priceless heritage:
What her eyes have seen,
what her hands have touched.
Granny
Adriana, Dadà for everyone.

LANGHE DOC CHARDONNAY
DADÀ

Gold color with deep shiny reflexes, notes of white peaches and flowers, ripped white fruits flesh mixed with green meadow notes. This grace can be found both in the nose and in the mouth. Acacia flowers and notes of a young jasmine are combined with a crispy acidity and a mineral salt that ends the sensorial journey of this incredible Chardonnay. 

Variety: 100% Chardonnay.

vineyards: Bettolotti – La Morra, vineyards of the 1990s, 230/270 m. a.s.l. south-east exposition, 4500/5000 plants/ha.

Soil composition: clay, plebbly, calcareous.

Vinification: cryomaceration before fermentation of 60% in steel vats at controlled temperature between 13/16°C for 25/30 days, and 40% in French oak barrels with spontaneous malolactic fermentation.

Aging: in steel and French oak barrels (225 L) on its own yeasts for 8/10 months.

Via Fraz. Santa Maria 53
12064 La Morra (CN) – ITALY
+39 0173 509850 – info@negrettivini.com