Verduno Pelaverga

DOC

Precious and intriguing for spicy notes of pepper and cinnamon

Unique in its kind for the distinctive notes that characterize it: cinnamon and black pepper, combined with marasca cherry. Verduno Pelaverga San Biagio stands out for its pleasant flavour as it is produced in the Municipality of La Morra, on the border with the original area of Verduno.

  • Grape variety

    Pelaverga Piccolo di Verduno, an indigenous variety of ancient cultivation, trained using the Guyot system with sustainable viticulture.

  • Harvest

    Given the varietal generosity and good vegetative energy that characterizes the Capalot designation in which it is produced, the laborious thinning and leaf removal operations are essential, carried out during the summer months until the harvest which takes place manually in the second half of September.

  • Winemaking

    Delicate destemming with light crushing and subsequent cold static maceration for 1 day to promote the natural important enzymatic processes. Alcoholic fermentation at 24° C for 25 days with frequent punching down to promote the production of the complex aromatic heritage that distinguishes it.

  • Serving suggestion

    Temperature: we recommend enjoying it at a temperature ranging from 14°C in summer to 18°C, in 4 - 6 years.

  • Pairings

    Excellent as a summer aperitif served slightly chilled (14°C). Highly versatile as a combination with both hot and cold appetizers, shellfish and fish dishes, first courses and savoury pies, light white or red meats, medium-aged cheeses and even dry pastries.

  • Tasting notes

    Colour: brilliant ruby red with more or less intense hues and cherry reflections.

    Bouquet: lively, intense and fragrant in which a spicy note - cinnamon and black pepper - is particularly distinguished, accompanied by the fruity note of marasca cherry. Equally important to define the bouquet are the floral aroma - rose and violet - and a slight herbaceous vein.

    Palate: velvety and harmonious in which the immediate freshness and pleasantness leaves room in addition to the sensations discovered on the nose, to a structure that pleasantly amazes for its balance between flavour, sweetness and great persistence.

  • Vineyard characteristics

    Area of origin: La Morra

    Exposure: East

    Average altitude: 390 m above sea level

    Year of planting: 1990-2018

    Soil: Fossil remains have been found at the site that demonstrate the marine sedimentary origin of the soil, formed by Sant'Agata Laminate marls interspersed with layers of sandstone and conglomerates

  • Available formats


Technical sheet and useful files View press kit

Verduno Pelaverga

DOC

Precious and intriguing for spicy notes of pepper and cinnamon

Unique in its kind for the distinctive notes that characterize it: cinnamon and black pepper, combined with marasca cherry. Verduno Pelaverga San Biagio stands out for its pleasant flavour as it is produced in the Municipality of La Morra, on the border with the original area of Verduno.

  • Grape variety

    Pelaverga Piccolo di Verduno, an indigenous variety of ancient cultivation, trained using the Guyot system with sustainable viticulture.

  • Harvest

    Given the varietal generosity and good vegetative energy that characterizes the Capalot designation in which it is produced, the laborious thinning and leaf removal operations are essential, carried out during the summer months until the harvest which takes place manually in the second half of September.

  • Winemaking

    Delicate destemming with light crushing and subsequent cold static maceration for 1 day to promote the natural important enzymatic processes. Alcoholic fermentation at 24° C for 25 days with frequent punching down to promote the production of the complex aromatic heritage that distinguishes it.

  • Serving suggestion

    Temperature: we recommend enjoying it at a temperature ranging from 14°C in summer to 18°C, in 4 - 6 years.

  • Pairings

    Excellent as a summer aperitif served slightly chilled (14°C). Highly versatile as a combination with both hot and cold appetizers, shellfish and fish dishes, first courses and savoury pies, light white or red meats, medium-aged cheeses and even dry pastries.

  • Tasting notes

    Colour: brilliant ruby red with more or less intense hues and cherry reflections.

    Bouquet: lively, intense and fragrant in which a spicy note - cinnamon and black pepper - is particularly distinguished, accompanied by the fruity note of marasca cherry. Equally important to define the bouquet are the floral aroma - rose and violet - and a slight herbaceous vein.

    Palate: velvety and harmonious in which the immediate freshness and pleasantness leaves room in addition to the sensations discovered on the nose, to a structure that pleasantly amazes for its balance between flavour, sweetness and great persistence.

  • Vineyard characteristics

    Area of origin: La Morra

    Exposure: East

    Average altitude: 390 m above sea level

    Year of planting: 1990-2018

    Soil: Fossil remains have been found at the site that demonstrate the marine sedimentary origin of the soil, formed by Sant'Agata Laminate marls interspersed with layers of sandstone and conglomerates

  • Available formats


Technical sheet and useful files View press kit

Capalot DOCG

Area of origin: Capalot - La Morra.


Beautiful and extensive vineyard located on the imposing hill of La Morra, from where you have the impression of being on a large terrace overlooking a sea of vineyards, which change shape and colour according to the processing and the seasons. The very sunny exposure and the high temperature changes guarantee a generous aromatic heritage.



Given the good vegetative energy that characterizes this sub-area, laborious summer leaf removal and thinning operations are crucial to ensure optimal ripening of the very valuable small bunches.


Exposure: East

Average altitude: 390 m above sea level

Year of planting: 1960 - 2021

Soil:  Laminated Sant'Agata marls interspersed with layers of sandstone and conglomerates with small fossil remains, proving the marine sedimentary origin; in fact, the historic toponym "Pria" corresponded in ancient times to the term "Pietra". Among the marls there is also occasionally the presence of alluvial soil residues in the Conglomerates of La Morra.

Products obtained:

Our heritage

For over a century, our family has preserved a winemaking tradition that is reflected in our historic labels, true symbols of the winery's identity. From the first vinifications in the vineyards of La Morra to the most recent productions, each label tells a passage of our evolution.