Cascina Barisél / Franco Penna
With just 5 hectares, Franco Penna's winery is small but exquisite. The estate near Canelli, east of Alba, comprises only the very best south-facing sites with calcareous soils. Franco's father Enrico, who bought the estate in the 1960s, obviously knew what he was doing.
Practically half of the vineyard is planted with Moscato bianco. One hectare is dedicated to Barbera, from which La Cappelletta is made, and the remaining land planted with Dolcetto and Favorita. In recent years, Franco Penna, like so many other winemakers, has adapted his winegrowing and increasingly relies on organic methods. The vineyards around Canelli are among the most valuable in Piedmont, especially because of the fragrant, finely sparkling Moscato d'Asti. Franco Penna is committed to keeping these soils alive through the appropriate cultivation.
Red wines from Cascina Barisél / Franco Penna
Sweet wines from Cascina Barisél / Franco Penna
from Cascina Barisél / Franco Penna
La Cappelletta is vinified only in the very best years. The vines were planted in 1955. The yields are low, with about 500 grams per vine. The wine is aged for 12 to 16 months in barriques and spends at least one more year in the bottle before being released for sale. A classic Barbera of considerable stature.
Producer
Az. Agr. Rivella Silvia
In 2010, to crown a dream of the experienced oenologist Guido Rivella (Oenologist at Angelo Gaja for decades), who was born in Montestefano / Barbaresco, the Azienda Agricola Silvia Rivella, named after his daughter, was founded.
Erwin Tinhof
For 11 generations now, the Tinhof family has been growing wine in Eisenstadt on the Leitha Range in Burgenland. This constellation is the source of their knowledge and experience as to which grape varieties flourish particularly well in this location, allowing the production of wines characteristic for the area. Neuburger, Pinot Blanc and Blaufränkisch, Sankt Laurent, some on vines established 55 years ago – are the focus of their expertise.
Pierre-Luc Leyvraz
Pierre-Luc Leyvraz is often called the "King of Chasselas". That this definition is anything but exaggerated strikes you at the latest once you have tasted his Saint-Saphorin "Les Blassinges", marked by the terroir and very typical