Valdisole (70 di 74)

THE PROTAGONISTS - OUR GRAPES

THE PROTAGONISTS - OUR GRAPES

THE PROTAGONISTS - OUR GRAPES

THE PROTAGONISTS -
OUR GRAPES

ARNEIS

ARNEIS

Arneis is an indigenous, white grape of the Piedmont region. Arneis has no genetic relationship to the notable Piedmontese red wine grape Nebbiolo but the two grapes do share a close historic relationship. For centuries the white Arneis grape was used to soften the tannins of Nebbiolo grape. In the vineyard, Arneis was often planted mixed with Nebbiolo; placed always in the least privileged rows with the main purpose that of attracting insects, birds, and small animals, keeping them away from the more valuable Nebbiolo clusters.

Indeed, Arneis was there, part of the Nebbiolo vineyard first bought online. Initially, the idea was to eradicate it since there was never the intention to vinify Arneis but only Nebbiolo. However, Arneis was standing there challenging us; and we decided to take that challenge. To date, 7/8 different vinifications of Arneis spanning over the last years, are expressing this trip, which is characterised mainly by one word: experimentation.

MOSCATO

MOSCATO

Who doesn’t like the bouquet of a Moscato? Immediate and sincere, goes from grape to wine remaining coherent and sure in its expression. Its scent to me is a childhood memory. It was its scent, its essence, overall its Aura as the Greeks define it, to accompany all the parties, birthdays, and moments of joy.

Who doesn’t like the bouquet of a Moscato? Immediate and sincere, goes from grape to wine remaining coherent and sure in its expression. Its scent to me is a childhood memory. It was its scent, its essence, overall its Aura as the Greeks define it, to accompany all the parties, birthdays, and moments of joy.

NEBBIOLO

NEBBIOLO

The grape from which the so-called "King of wines" is obtained does not need many introductions. An autochthonous Piedmontese variety closely linked to its terroir, demanding and pretentious, it’s considered to be one of the most tandalising grapes, elegant and noble by nature. In only a few meters of distance it is able to express very different characteristics; slight changes in exposure and composition of soil affect notably the expression of Nebbiolo, which is why, just like Pinot Noir, it is found in very few places in the world and give its maximum expression in the Piedmont.  Even within its native region, Piedmont is exigent on where it prefers to grow, needing perfect sun exposure and climate. The Nebbiolo that grows on the sandy soils of Roero, for example, has a great delicacy of aromas and very characteristic smooth tannins.

It is the first grape to flower and the last one to ripe, harvested usually around mid October. The thermal excursion of October are usually accompanied by a morning fog - nebbia in Italian - from which its name originates. Despite its rigorous character, it enjoys an international and ancient reputation. Chronologically they spoke and wrote about it already in Roman times. Plinio Il Vecchio, in his manuscript "Naturalis Historia", described it as "a grape with vinous aromas from which excellent wines are produced to be preserved over time". Valdisole arises from the recovery of an old Nebbiolo vineyard, to which others have been added with different exposures and terrains of different composition. According to the characteristics of each terroir, our Nebbiolo is divided into Sand, Sun and Energy.

OUR WINES

OUR WINES

OUR WINES

OUR WINES

SPARKLING WINES
ANCESTRAL FERMENTATION METHOD

SPARKLING WINES
ANCESTRAL FERMENTATION METHOD

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Afros, αφρός in Greek means “foam”; commonly used to describe the "foam" of the sea waves but in our case the wine’s effervescence. Afros 2015 is made by Arneis (90%) and white Muscat (10%) grapes. It’s a sparkling wine made according to the ancestral refermentation process (i.e. Pétillant Naturel), aged for at least 24 months on the yeast. The Pétillant Naturel method was originally used in Limoux in the south of France in the early 16th century by winemaking monks. Unlike Champagne, Pétillant Naturel is not disgorged and not filtered on completion of fermentation. Due to remaining lees presence and the lack of filtration the bottles are often cloudy. The final result is a rustic and lively wine, extremely reflective of the terroir from which it came. Afros was born in one of those moments in life when you decide to get out of your comfort zone as a winemaker; Pét-Nat production is extremely variable and can be hard to control and therefore a great challenge for us. We hope you’ll enjoy it. WINE TECHNICAL SPECIFICATIONS

Afros, αφρός in Greek means “foam”; commonly used to describe the "foam" of the sea waves but in our case the wine’s effervescence. Afros 2015 is made by Arneis (90%) and white Muscat (10%) grapes. It’s a sparkling wine made according to the ancestral refermentation process (i.e. Pétillant Naturel), aged for at least 24 months on the yeast. The Pétillant Naturel method was originally used in Limoux in the south of France in the early 16th century by winemaking monks. Unlike Champagne, Pétillant Naturel is not disgorged and not filtered on completion of fermentation. Due to remaining lees presence and the lack of filtration the bottles are often cloudy. The final result is a rustic and lively wine, extremely reflective of the terroir from which it came. Afros was born in one of those moments in life when you decide to get out of your comfort zone as a winemaker; Pét-Nat production is extremely variable and can be hard to control and therefore a great challenge for us. We hope you’ll enjoy it. 
WINE TECHNICAL SPECIFICATIONS

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ORANGE WINES

ORANGE WINES

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The first vinification of ​​Arneis is called Arkè. Arkè, or Αρχή in Greek, represents the initial force from which everything originates. It is a wine whose vinification evolved over the last years. In the present version the grapes are harvested at full maturity following a maceration period of about six months in tonneau of acacia and finishes its aging first in acacia wood and then in bottle for a minimum of six months. Arkè was the beginning. 
WINE TECHNICAL SPECIFICATIONS

The first vinification of ​​Arneis is called Arkè. Arkè, or Αρχή in Greek, represents the initial force from which everything originates. It is a wine whose vinification evolved over the last years. In the present version the grapes are harvested at full maturity following a maceration period of about six months in tonneau of acacia and finishes its aging first in acacia wood and then in bottle for a minimum of six months.
Arkè was the beginning. 
WINE TECHNICAL SPECIFICATIONS

The first vinification of ​​Arneis is called Arkè. Arkè, or Αρχή in Greek, represents the initial force from which everything originates. It is a wine whose vinification evolved over the last years. In the present version the grapes are harvested at full maturity following a maceration period of about six months in tonneau of acacia and finishes its aging first in acacia wood and then in bottle for a minimum of six months. Arkè was the beginning. 
WINE TECHNICAL SPECIFICATIONS

The first vinification of ​​Arneis is called Arkè. Arkè, or Αρχή in Greek, represents the initial force from which everything originates. It is a wine whose vinification evolved over the last years. In the present version the grapes are harvested at full maturity following a maceration period of about six months in tonneau of acacia and finishes its aging first in acacia wood and then in bottle for a minimum of six months. Arkè was the beginning. WINE TECHNICAL SPECIFICATIONS

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Anarchia - The second vision of Arneis was born, in 2016, in the second year of experimentation. After a month of maceration, a part of the wine that will become Arkè, takes a different path following a second maceration for 5 months on the skins of a sun-dried grapes. Basically an Arneis Ripasso ... how would you name such wine if not Anarchy? WINE TECHNICAL SPECIFICATIONS

Anarchia - The second vision of Arneis was born, in 2016, in the second year of experimentation. After a month of maceration, a part of the wine that will become Arkè, takes a different path following a second maceration for 5 months on the skins of a sun-dried grapes. Basically an Arneis Ripasso ... how would you name such wine if not Anarchy? 
WINE TECHNICAL SPECIFICATIONS

Anarchia - The second vision of Arneis was born, in 2016, in the second year of experimentation. After a month of maceration, a part of the wine that will become Arkè, takes a different path following a second maceration for 5 months on the skins of a sun-dried grapes. Basically an Arneis Ripasso ... how would you name such wine if not Anarchy? 
WINE TECHNICAL SPECIFICATIONS

Anarchia - The second vision of Arneis was born, in 2016, in the second year of experimentation. After a month of maceration, a part of the wine that will become Arkè, takes a different path following a second maceration for 5 months on the skins of a sun-dried grapes. Basically an Arneis Ripasso ... how would you name such wine if not Anarchy? 
WINE TECHNICAL SPECIFICATIONS

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Aura is a dry vinified white muscat. Due to the characteristics of the grape, which are not so easy to handle during natural and spontaneous fermentation,  year after year, Aura is slowly finding its balance and expression. From 2017 onwards the grapes are harvested in full ripe with a prolonged maceration in wood and a subsequent refinement in barriques, which gives a rich yellow colour while preserving the characteristic aromas and enhances the structure of the wine. WINE TECHNICAL SPECIFICATIONS

Aura is a dry vinified white muscat. Due to the characteristics of the grape, which are not so easy to handle during natural and spontaneous fermentation,  year after year, Aura is slowly finding its balance and expression. From 2017 onwards the grapes are harvested in full ripe with a prolonged maceration in wood and a subsequent refinement in barriques, which gives a rich yellow colour while preserving the characteristic aromas and enhances the structure of the wine. 
WINE TECHNICAL SPECIFICATIONS

Aura is a dry vinified white muscat. Due to the characteristics of the grape, which are not so easy to handle during natural and spontaneous fermentation,  year after year, Aura is slowly finding its balance and expression. From 2017 onwards the grapes are harvested in full ripe with a prolonged maceration in wood and a subsequent refinement in barriques, which gives a rich yellow colour while preserving the characteristic aromas and enhances the structure of the wine. 
WINE TECHNICAL SPECIFICATIONS

Aura is a dry vinified white muscat. Due to the characteristics of the grape, which are not so easy to handle during natural and spontaneous fermentation,  year after year, Aura is slowly finding its balance and expression. From 2017 onwards the grapes are harvested in full ripe with a prolonged maceration in wood and a subsequent refinement in barriques, which gives a rich yellow colour while preserving the characteristic aromas and enhances the structure of the wine. 
WINE TECHNICAL SPECIFICATIONS

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Armonia - The blend is the result of our latest experimentation with Arneis. This wine also comes from a part of Arkè. After one month of maceration, Arneis is assembled with 20% of white Moscato vinified dry. The idea was to create a wine with more delicate and immediate aromas with respect to those obtained from prolonged macerations. A wine with a sense of balance, harmony, among our various vinification extremisms. Armonia is born with a captivating but not extreme orange color and delicate perfumes. WINE TECHNICAL SPECIFICATIONS

Armonia - The blend is the result of our latest experimentation with Arneis. This wine also comes from a part of Arkè. After one month of maceration, Arneis is assembled with 20% of white Moscato vinified dry. The idea was to create a wine with more delicate and immediate aromas with respect to those obtained from prolonged macerations. A wine with a sense of balance, harmony, among our various vinification extremisms. Armonia is born with a captivating but not extreme orange color and delicate perfumes. 
WINE TECHNICAL SPECIFICATIONS

RED WINES

RED WINES

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Amos is the fruit of the youngest vineyard, characterized by a medium exposure to sunlight and calcareous sandy terrain. The sand, Άμμος in Greek, gives this Nebbiolo a finesse and elegance uncommon to wines produced by relatively young vines. It is vinified together with a small part of Arneis, present in the lower rows as tradition dictated in the old vines of Roero. The harvesting of the grapes usually takes place from the beginning to the mid-October and it is macerated in acacia and oak vats with a subsequent refinement for at least 10 months in 500-liter oak barrels. 
WINE TECHNICAL SPECIFICATIONS

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Energia, from the Greek Ενέργεια, can be obtained only when the best sun of a season meets the finest sand of the oldest vines. Till the present day it was produced in 2015, the only year so far in which it was possible to put into practice the idea on which it is based. This wine is born based on the concept of patience and awaiting. Only in the years where the sun matures the grapes in an optimal way we choose the bunches of the older vines to be harvested slightly later, in late October, macerating them for about 30 days. The wine then ages for 30 months barrels of mixed woods and for at least six months in the bottle. 
WINE TECHNICAL SPECIFICATIONS

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Helios, The Nebbiolo that lives in the vineyards with major exposure to the sun is named Helios, Ήλιος in Greek. It is fruit of older plants, in part ungrafted, and terrain consistency which is a mix of gray marl, sand and a bit of clay. The harvest also takes place from the beginning to mid-October with a maceration period of 20 days in oak vats and then completes its refinement in oak barrels for about 2 years. It is more complex and structured with respect to Amos, however, still  characterized by smooth tannins. WINE TECHNICAL SPECIFICATIONS

Helios, The Nebbiolo that lives in the vineyards with major exposure to the sun is named Helios, Ήλιος in Greek. It is fruit of older plants, in part ungrafted, and terrain consistency which is a mix of gray marl, sand and a bit of clay. The harvest also takes place from the beginning to mid-October with a maceration period of 20 days in oak vats and then completes its refinement in oak barrels for about 2 years. It is more complex and structured with respect to Amos, however, still  characterized by smooth tannins. 
WINE TECHNICAL SPECIFICATIONS

Helios, The Nebbiolo that lives in the vineyards with major exposure to the sun is named Helios, Ήλιος in Greek. It is fruit of older plants, in part ungrafted, and terrain consistency which is a mix of gray marl, sand and a bit of clay. The harvest also takes place from the beginning to mid-October with a maceration period of 20 days in oak vats and then completes its refinement in oak barrels for about 2 years. It is more complex and structured with respect to Amos, however, still  characterized by smooth tannins. 
WINE TECHNICAL SPECIFICATIONS

Helios, The Nebbiolo that lives in the vineyards with major exposure to the sun is named Helios, Ήλιος in Greek. It is fruit of older plants, in part ungrafted, and terrain consistency which is a mix of gray marl, sand and a bit of clay. The harvest also takes place from the beginning to mid-October with a maceration period of 20 days in oak vats and then completes its refinement in oak barrels for about 2 years. It is more complex and structured with respect to Amos, however, still  characterized by smooth tannins. 
WINE TECHNICAL SPECIFICATIONS

ROSE WINES

ROSE WINES

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Let’s travel back to 1873. You are Guests of Honour of the king of Italy during a royal ceremony held by the Savoy family. A glass of Barolo is offered to you. Here you are...forget anything you know to be a Barolo. Opening a bottle of Pnoi you will discover how the Barolo until the beginning of the nineteenth century was according to the old concept of vinification of Nebbiolo in the Langhe and Roero areas. The inspiration for this wine comes exactly from its own history. As can be seen in the documents of the past centuries, the Barolo, once, was vinified without long macerations, obtaining a more or less intense rosé wine that almost always tended to preserve some residual sugar. Residual sugar often appeared due to the arrest of the fermentation being collected at the end of October when the winter cold was already felt. The rosé was preferred to the red wine because at that time there was not a stable way to deal with the astringency of Nebbiolo tannins. This changed with the introduction of prolonged aging in barriques and barrels resulting in the Nebbiolo we know today. The Pnoi grapes are subjected to a soft pressing and the must is directly put in old oak barrels of various woods (from chestnut to oak) where it ferments and refines until the following summer. The result is a wine with delicate aromas of flowers and red fruit and with a residual sugar that makes it in some cases, if served cold enough, even an excellent wine to accompany desserts. The idea of Pnoi, breath in Greek, refers to a breath of imagination inviting you to time travel with your fantasy 200 years in the past. WINE TECHNICAL SPECIFICATIONS

Let’s travel back to 1873. You are Guests of Honour of the king of Italy during a royal ceremony held by the Savoy family. A glass of Barolo is offered to you. Here you are...forget anything you know to be a Barolo. Opening a bottle of Pnoi you will discover how the Barolo until the beginning of the nineteenth century was according to the old concept of vinification of Nebbiolo in the Langhe and Roero areas. The inspiration for this wine comes exactly from its own history. As can be seen in the documents of the past centuries, the Barolo, once, was vinified without long macerations, obtaining a more or less intense rosé wine that almost always tended to preserve some residual sugar. Residual sugar often appeared due to the arrest of the fermentation being collected at the end of October when the winter cold was already felt. The rosé was preferred to the red wine because at that time there was not a stable way to deal with the astringency of Nebbiolo tannins. This changed with the introduction of prolonged aging in barriques and barrels resulting in the Nebbiolo we know today. The Pnoi grapes are subjected to a soft pressing and the must is directly put in old oak barrels of various woods (from chestnut to oak) where it ferments and refines until the following summer. The result is a wine with delicate aromas of flowers and red fruit and with a residual sugar that makes it in some cases, if served cold enough, even an excellent wine to accompany desserts. The idea of Pnoi, breath in Greek, refers to a breath of imagination inviting you to time travel with your fantasy 200 years in the past. 
WINE TECHNICAL SPECIFICATIONS

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STRAW WINES

STRAW WINES

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The real Passito of Chaos was produced in 2017 for the first time. Why this name? Chaos as is commonly used means confusion, disorder, in its  origin in ancient Greek the word Χάος had a totally different meaning; it refered to an immensely open space. What's exactly in Valdisole’s idea? Both. Chaos aims to express the modern disorder and the openness of the ancient space. Chaos is more than a name for our dessert wine; it's an entire project entitled "The vineyard of Chaos". Intentionally, is one of the first vines planted where rows of white and red grapes are mixed in an unordered way. Varieties which are commonly used for typical dessert wines but also others. Nobody will ever know the true composition of Chaos also because over the years the percentages will change, spontaneously, since other varieties produce more and others less. 
WINE TECHNICAL SPECIFICATIONS

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From the vineyard to the winery, the only
ingredient of our wine is the grape.

 

From the vineyard to the winery, the only
ingredient of our wine is the grape.

 

From the vineyard to the winery, the only
ingredient of our wine is the grape.

 

From the vineyard to the winery, the only
ingredient of our wine is the grape.

 

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