Monferrato doc Bianco “Enneenne” 2021


Wine characterized by great longevity even if vinified and bottled with reduced additions of sulphites.
It develops complex tertiary aromas, without ever losing the acidic freshness on the palate, thanks to the particularly suitable nature of the land of origin.
We are deliberately not looking for typical features that do not belong to us, even though we work with a variety that is not so common in our area. We are not from Friuli or even from New Zealand, but we try to give the most Piedmontese character possible to a vine that is now widespread all over the world.


Tasting Notes

Pale straw colour with greenish hues that fade away over time.
A bouquet encompassing gooseberry, bell peppers, citrus fruits, tropical fruits, hay and herbs.
Soft and full palate, with long persistence of the aromas.
It is best put to use with tasty, and even rich dishes, as an alternative to medium-bodied red wines.
Serving temperature: 12-13°C.
Total alcohol: 13,5-14,2% vol.


The grapes come from a vineyard planted with Sauvignon blanc in 1992-1998 on the hillside of “Al Castlé” (the Castellero, in Canelli). The plot extends over an area of 6500 sqm at 195 m a.s.l. and has a South-East by South exposure. The slope has an average slant of 15%. The soil, which is highly alkaline, with alternating strata of tuff, clay and sand, is rich in limestone splinters. The site is characterized by intense and constant breezes, that minimize stagnating moisture under the leaves and balance daytime temperatures, thus preventing high peaks from compromising the acidity and the aromas just before grape-gathering. Distances between trellises and vines vary between 0.8 x 2.40 m and 1 x 2.45 m, with a maximum wire height of 2÷2.2 m. The grapes are trained at a height of 0.6÷0.65 m. At harvest time, the grapes are mostly intact, and are characterized by excellent aromas and acidity, that make it possible to delay picking until the desirable sugar content has been obtained. By virtue of the vines’ powerful photosynthesis, the sugar content often exceeds 23%.

Harvest & winemaking

Harvest begins on Aug. 17 to Sept. 10th and ends within two to three days. Soft pressing after a 2 hours skin maceration, followed by flotation. Vinification takes place 20% in 300 litres oak barrels and 80% in stainless steel vats, The wine sits on the lees for 2-3 months at a temperature of 5-6°C. Malolactic fermentation can be brought to completion depending on the vintage. Sulphur dioxide is limited to a minimum, in order to increase its protective power at the time of bottling and accordingly cut doses down by 30%.