Our Wines

GAVI D.O.C.G.
SERGIO VALDITERRA

Variety: 100% Cortese
Number of bottles produced: 35.000/40.000
Production area: Novi Ligure
Production hectares: 5
Plants per hectare: 5.000
Training method: Guyot
Harvest: in boxes

Wine-making process: The selection of grapes and their soft pressing allows obtaining a must rich of aromas and taste. Slow fermentation with noble lees at controlled temperature and subsequent aging at low temperature.
Bottling in inert atmosphere and aging in bottle.

Analysis: Total acidity 5,00 – Alcohol 12% vol – Dry extract 24 g/l

Sensory test: Straw-yellow colour. Fresh, fruity and intense aroma. Balanced body and taste for a warm and velvety sensation.

Serving temperature: 12°-14°C

Pairings: Excellent as aperitif, particularly indicated for hors d’oeuvres, seafood and fish.

GAVI D.O.C.G.
vigna del lago

Variety: 100% Cortese
Number of bottles produced: 35.000/40.000
Production area: Novi Ligure
Production hectares: 5
Plants per hectare: 5.000
Training method: Guyot
Harvest: in boxes

Wine-making process: Selection of grapes, soft pressing to obtain a must rich of nutrients. This wine embodies the harmony of the peculiar characteristics of Gavi territory, the original freshness of the vine and scents and flavours created by solar energy and the laborious work of the vine-grower.

Analysis: Total acidity 5,00 – Alcohol 12,50% vol – Dry extract 22 g/l

Sensory test: Straw-yellow colour. Lime, fresh fruits and peach aroma. Good structure and body.

Serving temperature: 8°C

Pairings: Shellfish, white meat, excellent also as aperitif.

Barbera Monferrato D.o.c.
LAGO DI CLÒ

Variety: 100% Barbera
Number of bottles produced: 5.000
Production area: Novi Ligure
Production hectares: 1
Plants per hectare: 5.000
Training method: Tradizionale Guyot
Harvest: in boxes

Wine-making process: Maceration for 5/6 days at 24/26°C for good colour extraction. Malolactic fermentation for improved softness. Afterwards, the wine is re-fermented in autoclave and sold the next spring.

Analysis: Total acidity 8,00 – Alcohol 13% vol – Dry extract 25 g/l

Sensory test: Ruby red colour with purple reflexes. The vine properties, enhanced through low-temperature vinification, are complementary and confer a great aroma to the wine. Red fruit taste, ready to drink.

Serving temperature: 12°C

Pairings: Ideal with first dishes, red meat and stewed fish.

BARBERA D’ASTI D.O.C.
VALDITERRA

Variety: 100% Barbera
Number of bottles produced: 3.000
Production area: Cassine
Production hectares: 1
Plants per hectare: 5.000
Training method: Tradizionale Guyot
Harvest: in boxes

Wine-making process: Maceration for 8 days and fermentation for 10 days. Before the malolactic fermentation, it is poured in French oak barriques, 30% new, where it is aged for about 12 months. Aging in the bottle for at least 1 year.

Analysis: Total acidity 8,50 – Alcohol 14% vol – Dry extract 33 g/l

Sensory test: Ruby red colour. Persistent, rich and ample aroma with notes typical of the vine. The moderate dose of the fine French wood enriches the outstanding complexity of this wine.

Serving temperature: 18°C

Pairings: Long-aged wine, ideal with elaborate red meat dishes and seasonal cheeses. Wine ideal for meditating moments.

VALTERRA

SPUMANTE BRUT (SPARKLING WINE)
vALTERRA

Variety: 75% Cortese – 25% Chardonnay
Number of bottles produced: 10.000
Production area: Novi Ligure
Production hectares: 1
Plants per hectare: 5.000
Training method: Guyot
Harvest: in boxes

Wine-making process: Selected grapes, hand-picked in September and pressed gently. Vinification with Charmat method. After decanting the must, the first fermentation takes place at 18°C in steel tanks, adding special selected yeasts. The young wine, left on lees for 1 month, is filtered and poured in pressurized tanks where bubbles are formed. This fermentation process is repeated for 15/20 days, and then for an additional 5/10 days on lees. Lastly, the bottles are aged for a few weeks.

Analysis: Total acidity 5,00 – Alcohol 12,50% vol – Dry extract 22 g/l

Sensory test: Bright straw-yellow colour. Persistent and elegant aroma. Dry, harmonious and soft at the palate.

Serving temperature: 12°C

Pairings: Excellent as aperitif, particularly indicated for hors d’oeuvres, seafood and fish.

Grappa di
Cortese di gavi

Silvano d’Orba is not only characterised by Ovada hills where the red Dolcetto grapes are cultivated, but also by Gavi hills where the white Cortese grapes are the main vine variety. The result is a dry grappa which retains however the elegance and aromas of “Grande Bianco Piemontese”.

Raw ingredient: Cortese di Gavi marc
Distillation method: Bain-marie alembic, Piedmontese style
Aging: Young grappa produced from the most recent distillation process, aged in stainless steel tanks for six months before bottling.

Alcohol content: 42% vol

Sensory test: Colourless, clear. Elegant and fine aroma. Dry taste, good nose-palate balance, floral retro-olfactory notes perceptible from the vine.

Grappa di
barbera riserva

This grappa is obtained from an accurate distillation of selected Barbera del Piemonte marcs. After the handicraft distillation with bain-marie alembic, at the end of the process, the batch of Barbera grappa with the best properties to age in French oak barriques, is selected. Aging takes place for minimum two years in barriques sealed by the Customs Agency.

Raw ingredient: Barbera Piemonte marc
Distillation method: Bain-marie alembic, Piedmontese style
Aging: Minimum 24 months in Allier oak barriques.

Alcohol content: 42% vol

Sensory test: Deep straw-yellow colour. Complex and elegant aroma with fruity and spiced notes. Soft, harmonious and persistent taste with dry fruit notes.

VALDITERRA

IL VINO QUOTIDIANO
VALDITERRA

Azienda Agricola Valditerra also proposes a new selection of excellent table wines in bottle, of more modest cost, for daily consumption, without however giving up the pleasure of a fine wine. Three red wines and a white wine for every day, because a glass of fine wine is symbol of a good life style!

Grapes: Cortese, Dolcetto d’Ovada D.O.C., sparkling Barbera and Bonarda.

For additional information, please email us at valditerravini2017@gmail.com