Our wines
The Tenute RaDe line created presents a selection of the various vines that the rich Piedmontese territory has to offer. We offer 4 types of reds, 2 still whites and 3 Classic Method sparkling wines.
The Pruma
NAME
Barbera d'Asti DOCG
PRODUCTION AREA
Tenuta Cascina Cortesi, Cassinasco, Piedmont
VARIETY
100% Barbera
WINEMAKING
The grapes arrive in the cellar after being hand-harvested in boxes. They are delicately separated from the stalks and fermentation begins by wetting the skins to facilitate the extraction of colors and aromas. Alcoholic fermentation continues at low temperatures to preserve the aromas, followed by racking. At this point the wine remains at
20°C to promote malolactic fermentation. It remains in steel for refinement and batonage.
CHARACTERISTICS
The color is ruby red with garnet reflections. The aroma is broad and fragrant, elegant and decisive with notes of violet, cherry and strawberry. The taste is full and harmonious with a fruity and persistent aftertaste.
COMBINATIONS
Ideal for aperitifs, excellent with roast pork in apple sauce or BBQ sauce, pasta with sauce.
SERVING TEMPERATURE : 16-18°
BOTTLES : 750 ML
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 6,000
YIELD PER HECTARE : 8 T
HARVEST : Mid-September
La Grissa
NAME
Barbera d'Asti DOCG Superiore
PRODUCTION AREA
Tenuta Cascina Cortesi, Cassinasco, Piedmont
VARIETY
100% Barbera
WINEMAKING
The grapes are harvested in boxes trying to keep the bunches as intact as possible. This is followed by the fermentation of the sugars in steel tanks at a temperature of 28-30°C. After alcoholic fermentation and racking, malolactic fermentation begins. It refines in 25 HL oak barrels and, partly, in second passage barriques. It is refined in the bottle before being released on the market.
CHARACTERISTICS
The color is intense red with delicate garnet and purple reflections. The aroma is intense, enveloping and very persistent with notes of chocolate and ripe fruits. In the mouth it is round, warm and delicate.
COMBINATIONS
Milanese risotto, stew, red meats and mature cheeses with polenta.
SERVING TEMPERATURE : 16-18°
BOTTLES : 750 ML
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 6,000
YIELD PER HECTARE : 7.5 T
HARVEST : End of September
Historical
NAME
Nizza DOCG
PRODUCTION AREA
Tenuta Zana, Castel Boglione, Piedmont
VARIETY
100% Barbera
WINEMAKING
After the first thinning of the post-veraison grapes, manual harvesting in boxes allows for further careful selection. In the cellar the grapes are separated and delicately pressed to allow a greater contact surface between the wine and the skins during alcoholic fermentation, which takes place in steel vats at a constant controlled temperature until the sugars are completely exhausted. At the end of this first phase, the wine is decanted to eliminate the coarser lees and left to rest on its noble lees, which, thanks also to the constant storage temperature, help the malolactic "fermentation" to take place. It refines in 25HL oak barrels and, partly, in second passage barriques. It is further refined in the bottle before being released on the market.
CHARACTERISTICS
Deep ruby red color with delicate orange reflections due to long aging. The aroma is intense, persistent, with notes of vanilla and ripe, woody red fruits. In the mouth it is full-bodied and with a balanced acidity
COMBINATIONS
Stew, roasted red meats, game and mature cheeses with polenta.
SERVING TEMPERATURE : 16-18°
BOTTLES : 750 ML
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 5,500
YIELD PER HECTARE : 7.5 T
HARVEST : End of September
Sortie
NAME
Monferrato DOC Red
PRODUCTION AREA
Tenuta Cascina Cortesi, Cassinasco, Piedmont
VARIETY
80% Merlot, 20% Syrah
WINEMAKING
Harvested in boxes, the grapes are destemmed and lightly pressed before the start of alcoholic fermentation. This takes place in steel tanks at a controlled temperature to guarantee the best fermentation kinetics and correct management of pumping over. The racking is followed by malolactic fermentation, then the wine is left to refine on its fine lees.
CHARACTERISTICS
Intense ruby red colour, characteristic aromas of the variety which range from aromatic herbs such as bay leaves, thyme, oregano, pine but also spices such as black pepper, plum, black cherry and currants. Round and with good structure, balanced and harmonious
COMBINATIONS
It pairs well both with important first courses with meat sauces but also with second courses based on roasted, grilled white and red meats or roasted game.
SERVING TEMPERATURE : 16-18°
BOTTLES : 750 ML
TYPE OF SOIL : Clayey marl, friable limestone
PLANT : Guyot
PLANTS PER HECTARE : 4,500
YIELD PER HECTARE : 8.5 T
HARVEST : September - October
Moody
NAME
Monferrato DOC White
PRODUCTION AREA
Tenuta Zana, Castel Boglione, Piedmont
VARIETY
100% Sauvignon Bianco
WINEMAKING
The grapes are harvested and collected in boxes, followed by soft pressing and low-temperature static clarification of the musts. Fermentation in steel at a controlled temperature of 13-15°C until the sugars run out. Decantation and refinement on the fine lees in steel tanks.
CHARACTERISTICS
Straw yellow color with golden reflections. Intense and persistent aroma with notes of sage, tomato leaves and hints of green apple. Savory and soft to the taste with notes of peach, apple and exotic fruits.
COMBINATIONS
Perfect in combination with grilled scampi, sole, but also seafood and roast duck.
SERVING TEMPERATURE : 10-12°
BOTTLES : 750 ML
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 6,000
YIELD PER HECTARE : 8.5 T
HARVEST : Early September
Derthona
NAME
Colli Tortonesi DOC Timorasso
PRODUCTION AREA
Antichi Poderi del Pozzo estate, Momperone, Piedmont
VARIETY
100% Timorasso
WINEMAKING
Grapes harvested by hand, macerated at low temperature with soft pressing. Static clarification and slow fermentation at low temperatures. At the end of the sugars, an initial removal of the more persistent dregs follows while the rest remains on the fine dregs for six months with regular batonage. The wine is then bottled and aged for another six months before being released on the market.
CHARACTERISTICS
Light yellow color with golden reflections. Full-bodied, with a long finish. Intense aroma of dried fruit, honey and nuts. Very persistent aftertaste.
COMBINATIONS
Excellent with fish-based dishes such as lobsters, but also with grilled chicken with garlic sauce and pasta with white sauce.
SERVING TEMPERATURE : 10-12°
BOTTLES : 750 ML
TYPE OF SOIL : Sandy
PLANT : Guyot
PLANTS PER HECTARE : 4,000
YIELD PER HECTARE : 7.5 T
HARVEST : End of September
Bel Fije
NAME
Moscato d'Asti DOCG
PRODUCTION AREA
Tenuta Cascina Belefije, Canelli, Piedmont
VARIETY
100% Moscato d'Asti
WINEMAKING
The grapes are harvested and collected in boxes, followed by soft pressing and static clarification at low temperatures of the musts. They are then gently pressed and the must is statically clarified. Fermentation takes place in an autoclave with a controlled temperature of 15-16°C until 5.5% alcohol is reached.
It then remains to refine cold on its yeasts.
Finally, a second filtration follows before bottling
CHARACTERISTICS
Straw yellow color with golden reflections. Intense and persistent aroma with notes of orange blossom, peach, sage and pineapple. Sweet and pleasantly acidic on the palate.
COMBINATIONS
Ideal with desserts, apple pie, hazelnut cake, amaretti, but also cheeses.
SERVING TEMPERATURE : 6-8°
BOTTLES : 750 ML and Magnum
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 4,000
YIELD PER HECTARE : 9 T
HARVEST : Mid-August
Alta Langa DOCG
NAME
Alta Langa DOCG Extra Brut Classic Method
PRODUCTION AREA
Tenuta Zana, Castel Boglione, Piedmont
VARIETY
70% Chardonnay, 30% Pinot Noir
WINEMAKING
Harvested around mid-August, grapes harvested and brought to the cellar in boxes for soft and progressive pressing. The must is then fermented in steel at a controlled temperature until the sugars run out, then, after an initial rough racking, it is left to refine on its fine lees. The following spring it is added with sugars and selected yeasts, then bottled. Stored in a cool place away from light, refermentation and second fermentation will take place in these, so they can rest in contact with their yeasts for a minimum of 33 months. After this period they are transferred to the pupitres for the traditional manual remuage for clarification and to obtain the thickening of the natural sediment in the neck of the bottles. It will then be disgorged, filled with the same wine and recorked.
CHARACTERISTICS
Not too deep yellow color, fine and persistent perlage. The aroma is fine, full-bodied and delicate. The freshness of the acidity pairs well with the bread crust aftertaste.
COMBINATIONS
Ideal for aperitifs and goes well with all dishes.
SERVING TEMPERATURE : 6-8°
BOTTLES : 750 ML and Magnum
TYPE OF SOIL : Sandy, clayey
PLANT : Guyot
PLANTS PER HECTARE : 4,000
YIELD PER HECTARE : 9 T
HARVEST : Mid-August
Three Pupitres
NAME
Quality Brut Classic Method Sparkling Wine from Timorasso grapes
PRODUCTION AREA
Antichi Poderi del Pozzo estate, Momperone, Piedmont
VARIETY
100% Timorasso dei Colli Tortonesi
WINEMAKING
Harvested in the house around mid-August, delicately pressed to extract only the free-run must then vinified at a controlled temperature. This is followed by an initial refinement in steel on its fine lees until the draft, carried out on the new spring moon. This is then followed by refermentation in the bottle and long refinement in stacks until disgorgement.
CHARACTERISTICS
Straw yellow colour, intense and very varied aromas typical of Timorasso such as hay and ripe pears, blended by the notes of the long aging on the yeasts. In the mouth it is pleasantly dry, wonderful and rich.
COMBINATIONS
Excellent with appetizers, ideal with fish dishes, crustaceans and molluscs.
SERVING TEMPERATURE : 6-8°
BOTTLES : 750 ML and Magnum
TYPE OF SOIL : Sandy, calcareous
PLANT : Guyot
PLANTS PER HECTARE : 4,000
YIELD PER HECTARE : 8 T
HARVEST : End of September
Alta Langa DOCG Reserve
NAME
Alta Langa DOCG Classic Method Pas Dosè Reserve
PRODUCTION AREA
Tenuta Zana, Castel Boglione, Piedmont
VARIETY
70% Chardonnay, 30% Pinot Noir
WINEMAKING
Harvested around mid-August, the grapes are harvested and brought
in the cellar in boxes for soft and progressive pressing. The must is then fermented in barriques until the sugars are exhausted. During refinement, a part of the mass is left to undergo malolactic fermentation. In the following spring the base wine is added with sugars and selected yeasts, then bottled. Stored in a cool place away from light, the refermentation and second fermentation will take place in these, so they can rest in contact with their yeasts for a long refinement. After this period they are transferred to the pupitres for the traditional manual remuage for clarification and to obtain the thickening of the natural sediment in the neck of the bottles. They will then be disgorged, filled with the same wine and recorked.
CHARACTERISTICS
Intense straw yellow with fine perlage. Complex, full-bodied and delicate aroma. Rich, round and persistent in the mouth with well-balanced acidity.
COMBINATIONS
Beef consommé, but also dishes based on shellfish, octopus or sea bass, fried artichokes, cardamom mousse.
SERVING TEMPERATURE : 6-8°
BOTTLES : 750 ML and Magnum
TYPE OF SOIL : Limestone, clayey
PLANT : Guyot
PLANTS PER HECTARE : 4,000
YIELD PER HECTARE : 9 T
HARVEST : Mid-August