Location > (Town of) Comune di Ovada, public works location data – foglio 1 mappale 197p, 82p and 232p;
Soil > Silty clay with a sub-alkaline reaction;
Grapex > 80% Dolcetto, 20% Barbera
Grapevines per hectare > 4500
Type of cultivation > Espalier (countertrellises) for grapevines, pruned à Guyot;
Cultivation techniques >Castello di Grillano uses organic methods of agriculture, thereby avoiding the use of synthesizing pesticides, herbicides, and “chemical” fertilizer. Organic methods also thereby revitalize the fertility of the soil, thanks to appropriate working techniques and green fertilization (manure), and are in accordance with nature’s rhythms. And thus the soil is revitalized. The vineyards are managed in a balanced way, with pruning that respects the physiology of each plant, careful management of the foliage (green pruning and defoliation), scrupulous checking of the health of the grapes, and, above all, containment of the production (thinning out of the grape bunches). These operations, done exclusively by hand by vineyard experts, let us obtain grapes of an extremely high quality which are a sincere expression of the terroir;
Harvesting periond > End of September.
Wine making > After many years we vinified separately Barbera and Dolcetto grapes we choose to assemble them together. Produced at controlled temperature not using any sulphites, after a naturally initiated fermentation and 8-10 days of maceration, an important wine is obtained, which, thanks to spontaneous malolactic fermentation and appropriate ageing in stainless steel tanks, features the best characteristics of Castello di Grillano wine production. Several racking procedures and the winter chill contribute to its clarification until it is ready for bottling. No Sulphur dioxide in any form is added at any of these stages.
Ruby red in colour tending towards purple. Fresh, clean and characteristic aroma.
Round and intense on the palate with a lingering finish and a slightly sweet aftertaste.
