Morando Piedmont Wines

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  • Gavi DOCG

    The finest and most famous of Piedmont’s white wines. It is produced from grapes that are typical in this production area, on the characteristic clayey hills located to the south of Alessandria. Colour: pale straw-yellow with greenish tinges. Fragrance and aroma: enveloping, delicate with fruity characteristics. Flavour: crisp, fresh and fragrant. Recommended serving temperature is 8°-10° C.
    Vine
    Cortese
    Vinification
    Soft crushing of the handpicked grapes, low temperature fermentation in heat-controlled steel vats.
    Ageing
    Steel vats
    Pairing
    Fish in general, in particular seafood and appetisers. It is also a good accompaniment to light starters.

  • Piemonte Cortese DOC

    Young, ready to drink wine, it maintains the pleasantness of the grape that it is made from and is an excellent simple yet elegant wine. Colour: pale straw-yellow. Fragrance and aroma: delicate, dry, crisp. Flavour: balanced, well-rounded, fresh and fragrant. Recommended serving temperature is 8°-10° C.
    Vine
    Cortese
    Vinification
    Crushing and pressing of the grapes. Removal of the must from the lees and fermentation at a controlled temperature.
    Ageing
    Steel vats
    Pairing
    Good all-round table wine during the summer, while in autumn and winter it is recommended with fish or snacks.

  • Moscato d'Asti

    This wine sets the standard amongst Piedmont’s white dessert wines. The company makes and bottles its wines from a good quantity of grapes that are typically produced in this area and carefully selected, thanks also to the recent acquisition of the Antica Cantina di Calosso winery that is located right at the heart of the Moscato d’Asti production area. This wine is synonymous with parties and celebrations but, in emerging markets and with the young in particular, it is experiencing a new youth with very unusual yet particularly pleasant pairings: raw fish, pizza, sandwiches and rolls, salamis, etc. Colour: straw or golden yellow, may be more or less intense; aroma: characteristic and inimitable of Moscato wine; flavour: sweet, characteristic aroma, sparkling.
    Vine
    Moscato
    Vinification
    Soft pressing of the berries, filtration and storage in cold rooms. Fermentation in temperature-controlled vats at 15/18° until an alcohol content of 5.5% vol. is reached.
    Ageing
    Steel vats
    Pairing
    A sweet, aromatic wine that is ideal with dessert at the end of a meal. Ideal accompaniment during parties and at any time of day. In recent years the young have been pairing it with pizza and using it as an aperitif or to accompany sandwiches and rolls.

  • Barbera del Monferrato DOC

    Similar in colour and bouquet to the Barbera d’Asti, this Barbera del Monferrato is characterised by a more noticeable spicy overtone compared to other Barberas from the region and by a more intense tar-like aroma. Colour: bright, deep ruby red. Aroma: elegant and intense with pleasant fruity nuances of plum and blackcurrant. Taste: full and lengthy, with pleasant, refreshing acidity to balance the structure.
    Vine
    Barbera 90% Freisa 10%
    Vinification
    Crushing and stemming, maceration is carried out for around seven days with intense pumpovers and punching-down; following devatting and initial racking the wine undergoes malolactic fermentation. Second fermentation in pressurised vats with the addition of selected yeasts for around 10 days.
    Ageing
    2/3 months in bottle
    Pairing
    Red and white meats, perfect with salamis, should be tried with fish too.

  • Barbera d'Asti DOCG

    This is a wine with outstanding character and great quality, robust, with just the right degree of dryness, crisp, rounded and balanced. A bright purplish red colour turning to orange with ageing, it has a grapey perfume with a characteristic aroma that tends to become ethereal with ageing. The flavour is crisp, full-bodied, with adequate ageing it becomes more balanced, pleasant, full-flavoured.
    Vine
    Barbera
    Vinification
    Crushing and stemming; cold maceration of the grape must at 5°C for 36 hours; alcoholic fermentation with selected yeasts at a controlled temperature and with 4 pumpovers a day to encourage extraction of the colouring substances; during alcoholic fermentation delestage is carried out twice; first racking occurs when the sugars are finished; malolactic fermentation in stainless steel; ageing until spring
    Ageing
    2/3 months in bottle
    Pairing
    It enhances meat dishes, strong cheeses and tasty dishes. Recommended serving temperature is 18°-20° degrees

  • Nebbiolo d'Alba DOC

    Nebbiolo, also known as "the foggy vine" due to the fact that its vegetative cycle is so long that the bunches are only fully ripe when the hilly slopes are already enveloped in the autumn mists, gives this wine all its noble and prestigious characteristics, even if, for the part that lies to the left of the Tanaro River in particular, it was the last to abandon the “semi-dry” type to become a completely dry wine. It is of a pale ruby red and has a subtle aroma, delicate and lingering with characteristic hints of strawberry and raspberry. It is a wine of a pleasant slightly bitter taste, velvety, light yet rounded.
    Vine
    Nebbiolo
    Vinification
    Vinification is carried out with due regard to the freshness and elegance of the wine.
    Fermentation with maceration lasts from 6 to 8 days then the dull wine is kept at a temperature of around 18-20° C to encourage malolactic fermentation.
    Ageing
    wooden barrel and bottle
    Pairing
    Excellent with pasta and complex sauces, meat, mature cheeses.

  • Dolcetto d'Alba DOC

    Characteristic red wine obtained from vinification of the vine with the same name that is grown in the Langhe and Roero areas; this is a wine that does not undergo ageing so that it maintains the fragrance of its typical aroma. It has a deep ruby red, almost purplish colour; a warm, fruity taste and a rich full flavour with a slightly bitter aftertaste
    Vine
    Dolcetto
    Vinification
    Crushing and stemming, maceration on the skins for around 5-6 days.
    The wine is stored in stainless steel vats where it completes malolactic fermentation and is then periodically put into bottles.
    Ageing
    Steel
    Pairing
    Ideal with traditional Italian starters, grilled meats, game and cheeses.
    Excellent with traditional stuffed pasta such as ravioli, cappelletti, etc.

  • Dolcetto d'Ovada DOCG

    Characteristic red wine obtained from the vinification of the vine with the same name which grows in Alto Monferrato, geographically located in the hills to the south of Alessandria. Colour: ruby red. Aroma: characteristic with clear fruity nuances. Taste: crisp, velvety, fruity and almondy.
    Vine
    Dolcetto
    Vinification
    Soft crushing and stemming, maceration is carried out for around seven days; following devatting and initial racking, malolactic fermentation then takes place.
    Ageing
    Steel vats
    Pairing
    Ideal with traditional Italian starters, grilled meats, game and cheeses.
    Excellent with traditional stuffed pasta such as ravioli, cappelletti, etc.

  • Piemonte Barbera DOC

    The best known and most widespread red table wine from the Piedmont region. This is a DOC (Controlled Denomination of Origin) wine; production is permitted in the provinces of Alessandria, Asti and Cuneo. Colour: rich ruby red when young with a tendency to become garnet red with ageing; aroma: grapey and fresh; flavour: crisp, savoury, slightly tannic.
    Vine
    Barbera
    Vinification
    Vinification in steel, with control of the fermentation temperature, devatting after around 8 days, racking and malolactic fermentation is inducted and completed with maintenance of the temperature.
    Ageing
    Steel vats
    Pairing
    As far as gastronomy is concerned, it is ideal with particularly savoury and tasty red meats as its excellent structure complements them without being dominant.

  • Piemonte Grignolino DOC

    This Piedmont wine has a particularly outstanding character, its slightly tannic flavour makes it is unmistakeable, as it comes from the characteristics of the small berries that are not too juicy. Colour: pale ruby with tinges of garnet red; aroma: grapey and fruity; flavour: decisive, rounded, lingering. Recommended serving at cellar temperature.

    Vine
    Grignolino
    Vinification
    Soft crushing of the grapes with consequent stemming and fermentation in temperature-controlled vats. Maceration in 3 days with devatting of the still sweet product which concludes fermentation without the skins to enhance the fruitiness.
    Ageing
    Steel vats
    Pairing
    Appetisers, starters, white meats and different fish dishes.

  • Barbera d'Alba DOC

    The grapes from villages around the town of Alba and from Roero, produce this fine red wine which, over the years, has acquired increasing importance. It is a "determined" wine and stands out thanks to its finesse although it does maintain a touch of roughness. Deep, purplish colour; aroma: bouquet of ripe fruit, spices and aromas; flavour: full and refreshing on the palate. Very soft tannins.
    Vine
    Barbera
    Vinification
    Vinification on the skins with maceration of the skins, which varies from 10 to 15 days, depending on the vintage.
    Ageing
    In pressurised vats
    Pairing
    It enhances meat dishes, strong cheeses and tasty dishes.
    Recommended serving temperature is 18°-20° degrees

  • Barbaresco DOCG

    Grown in a limited area which includes only four municipal districts : Alba, Barbaresco, Neive and Treiso, the colour is garnet red with orange highlights, odour characteristic aroma, pleasant, intense, with exquisite scent of violets. Taste: is dry, full, robust, austere but velvety and harmonious

    Vine
    Nebbiolo
    Vinification
    Destemming and soft pressing, fermentation and maceration on the skins for about 10 days. During maceration délestage pumps over to favour colour and varietal fragrances extraction. After two rackings necessary to eliminate solid parts, the malolactic fermentation takes place. Wine is subsequently racked in Oak barrels of different calibre based on its characteristics. Ageing lasts 12/16 months with weekly copping up and control through tasting and analyses of the right ageing.
    Ageing
    Wooden Barrel
    Pairing
    Red meat and game, seasoned cheese

  • Barolo DOCG

    Product in 11 municipal districts surrounding Alba : Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour,La Morra, Monforte d’Alba, Novello, Serralunga, Verduno, Roddi
    Vine
    Nebbiolo
    Vinification
    Destemming, soft crushing, fermentation and maceration on the skins for about 30 days. After 6 days of maceration with at least twice a day pump overs for a greater extraction of colour and varietal fragrances. Submerged cap-maceration for 20-25 days. After the malolactic fermentation, the wine is kept in oak barrels for 24/30 months with weekly copping up and control through tasting and analyses of the right ageing
    Ageing
    Wooden Barrel
    Pairing
    Red meat and game, seasoned cheese