ièdivino is a wine obtained gently stomping by feet the grapes grown on the hills surrounding Alba. The accuracy of an experienced wine-maker and the passion of those who strive for excellence give life to an exclusive, limited production of 250 magnum bottles of Barbera d'Alba DOC.
A great red wine from Piedmont that shows balanced scents and freshness, body and structure and delights the palate with its extraordinary suppleness due to the respect of the vineyard and the refinement in wooden barrels.
The seal and the fabric label are applied by hand to dress this product with a unique packaging.

When quality is essential, it is important to work with as much carefulness as possible at every stage. For this reason the Barbera grapes used to produce Pièdivino come exclusively from the vineyards with the best exposure to sunlight; the grapes on the plants are partially removed to allow the remaining fruits to receive the proper quantity of nutrition from the soil and the air necessary for the optimal growth and ripening: the yield of a hectare of vineyard is never bigger than 50 quintals.

The grapes are gently stomped by feet and the grape juice obtained ferments with the skins. During this natural process, that develops in an environment at the controlled temperature of 27-28 °C (80.5-82.5° F); carbon anhydride causes the formation of a “caps of skins” floating on the surface of the must. The cap must be periodically broken and slowly punched down into the liquid part of the must to favor the extraction of anthocyanins and other essential components. When the alcoholic fermentation is completed, the liquid part of the must is drawn off to be separated from the solid part; the result is the noble liquid called “first-pressing must” or in Italian language “fiore”.

The process of transformation of the grapes into wine continues with the racking of the must into French oak barriques for the malolactic fermentation started by the action of selected yeasts. This phase leads to a reduction in the acidity of the wine, which adds softness and richness in the mouth, enhances its organoleptic characteristics, and stabilizes its color. The wooden barrels provide for the micro-oxygenation of the wine whereas the natural air change and the contact with the wood, carefully selected and submitted to light toasting, allow Barbera d’Alba DOC to refine under optimal conditions and to express all olfactory and taste sensations this wine can offer. The passionate and constant work of those who follow its maturing and the periodical racking of this exceptional product are essential to decide the proper duration of the refinement period according to the vintage. Then the wine is bottled in magnum bottle and corked single-piece natural corks (50 mm long and accurately selected by hand), a decision not taken by chance, as a matter as fact, the material of the stopper thanks to its features retains the liquids but has a micro-porous structure that allows slow gas exchanges so the oxygen entering the bottle causes a slight oxidization of the wine giving way to further maturation. Needless to say in a big bottle this oxidization process is slower than in a bottle containing less wine: the result is a better final product with optimal preservation and evolution of aromas and flavors. Moreover, the heavy dark glass of the magnum bottle helps protecting the wine from the light and the temperature changes.