THE MOST INTIMATE AND TRADITIONAL SOUL OF MONTEFORTE D'ALBA
The background is the landscape of the Langhe, in Piedmont, more precisely that of Monforte d'Alba, in the hamlet of Bussia. The foreground is on Giulio Viglione, a figure who represents the typical winemaker of the area. From parents who were also winemakers, Giulio grows up among the rows and learns their care and dedication. The company was founded in 1915, shortly after the start of the First World War, by his grandfather Giuseppe who initially cultivated grapes for sale. Later in 1964 they began to make wine to obtain their own production. Today Giulio and his wife Bernard Rosa Maria assist the company: from the vineyard to bottling, everything is done in a familiar and traditional way. They have always cultivated almost 4 hectares of vineyard with the utmost respect for nature. In fact, no chemical intervention takes place in the vineyard, except for some treatments with sulfur and copper, only manual harvesting and fermentations activated thanks to the yeasts present on the plant, to then finish the entire process in large oak barrels. The wines, great classics of the area, are Barolo, Dolcetto and Barbera: all very drinkable and sincere, accompanied by the typical finesse of the area, with a production of around 10-12,000 bottles per year.
THE MOST INTIMATE AND TRADITIONAL SOUL OF MONTEFORTE D'ALBA
The background is the landscape of the Langhe, in Piedmont, more precisely that of Monforte d'Alba, in the hamlet of Bussia. The foreground is on Giulio Viglione, a figure who represents the typical winemaker of the area. From parents who were also winemakers, Giulio grows up among the rows and learns their care and dedication. The company was founded in 1915, shortly after the start of the First World War, by his grandfather Giuseppe who initially cultivated grapes for sale. Later in 1964 they began to make wine to obtain their own production. Today Giulio and his wife Bernard Rosa Maria assist the company: from the vineyard to bottling, everything is done in a familiar and traditional way. They have always cultivated almost 4 hectares of vineyard with the utmost respect for nature. In fact, no chemical intervention takes place in the vineyard, except for some treatments with sulfur and copper, only manual harvesting and fermentations activated thanks to the yeasts present on the plant, to then finish the entire process in large oak barrels. The wines, great classics of the area, are Barolo, Dolcetto and Barbera: all very drinkable and sincere, accompanied by the typical finesse of the area, with a production of around 10-12,000 bottles per year.
