Wine Tourism in Provincia di Asti

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Wine Tourism in Canelli (8)

Wine Tourism in Calamandrana (3)

Wine Tourism in Grazzano Badoglio (2)

Wine Tourism in Celle Enomondo (2)

Wine Tourism in San Damiano d'Asti (1)

Wine Tourism in Castagnole delle Lanze (1)

Wine Tourism in Agliano Terme (1)

Look at Wineries in Provincia di Asti

Vini OlivettaLuigi Olivetta, born in 1879 in Terfangato, with his family he rents lands and farms located in the area, but his dream is to buy his own farm. His dream becomes true after two terrible hailstorms that force the former owners of the “Cascina Vecchia” to sell their property. In the early 1920 Luigi can finally buy the property and give a future to his three children: Attilio, Augusto and Pietro. Attilio Olivetta, born in 1909, in Terfangato, but raised in Castelletto Merli, where the “Cascina Vecchia” is located. He follows his father’s footsteps and, together with his brothers, he takes care of the his land and his animals. Luigi Olivetta, born in 1949. In the 80’s, after the death of Attilio, his father, he makes a brave decision and he leaves his job as a designer at Fiat Mirafiori to pursue his dream of becoming a winemaker. It is not easy, it is a choice that takes commitment and sacrifice. So, the “Cascina Vecchia” is finally run by a single management. Marco Olivetta, born in 1979 in Vercelli, but living in Monferrino. Once completed his studies to become a wine expert in 2003, after some work experiences in France, Piedmont and Liguria, he decides to devote his energies to the “Cascina Vecchia”: another brave decision, just like his great-grandfather, many years before. In the meanwhile, his family grows… In 2008 he marries Elisabetta, and they have two children, Marta, born in 2010 and Pietro, born in 2012. So, Elisabetta decides to move to the “Cascina Vecchia” to help Marco develop his business.
4 Reviews
Marco Bonfante S.R.L.Like flowers, trees and vines, the Bonfante family has its roots down into the land. They are set in the south of Piedmont and take sap from a long tradition of winemaking. Today Marco and Micaela carry on the family tradition of selecting grapes and producing wines in Barolo, Nizza Monferrato, Gavi and the Roero area. Marco Bonfante Srl, a young wine-making concern, was born from Marco’s and Micaela’s – brother and sister - passion for wine, continuing the tradition of the Bonfante family, which has been producing wines in Piedmont for 8 generations. Micaela looks after the administrative side while Marco, with his diploma from the Oenology and Viticulture school of Alba, is in charge of production and marketing. “For us, Piedmont is a land of great wines, with a centuries-old wine and gastronomic tradition. The micro-climate and the characteristics of the soils, which change considerably from one area to another, give us the chance to find the best “terroir” conditions, both for the various autochthonous vines and for international ones”. Believing firmly is our convictions and starting off from our family-owned vineyards, we elected various sites for growing grapes that were then turned into wine. Our headquarters are in Nizza Monferrato and are surrounded by the vineyards of the Stella farm, while the other vineyards are to be found in different areas, all in highly prized positions. The total area given over to vines, adding together the various farming estates in Barolo, Nizza Monferrato, Gavi and Castellinaldo Roero, covers more than 20 hectares.
2 Reviews
Azienda Agricola Scagliola Calosso, with its extensive vineyards, is a small village in southern Piedmont, on the last hills of Monferrato, on the edge of the Langhe. A bit of sand, some layers of marl and a good dose of limestone characterise the soil of this land. Unique in its kind, year after year, quietly working to produce wines of excellent quality. At the top of San Siro hill, surrounded by its vineyards, you will find the Scagliola Estate. For four generations, the Scagliola family has been dedicated to the cultivation of its vineyards using healthy, careful and clean vine-growing techniques, in full respect of nature and the biological balance of the vines, with low yields per hectare. The phytosanitary treatments are inspired by the principles of integrated defence. Research in the field, along with meteorological data processed with the help of specialised wine technicians, make it possible to reduce the necessary interventions to a minimum. The use of fertilization is minimal and based only on the reintegration of consumption. We try to keep the grape yield under control right from the beginning of the vegetation cycle. In winter, when pruning, only a single fruiting cane, with a few buds, is left on the vine together with a renewal spur. In spring, the shoots are usually trimmed three times and some of the leaves near the bunches of grapes are removed to prevent mould attacks. During the summer, excess bunches are eliminated. This practice, called "green harvest", is performed to reduce the quantity of grapes produced and maximise quality with greater results in the cellar. The skilful work in the vineyards, the rational use of technology in the cellar and the careful selection of grapes and musts produce a limited number of bottles, which express all the great potentialities of this region's wines, aimed at true connoisseurs.
2 Reviews
CANTINA DI CASORZOCANTINA DI CASORZO Cantina di Casorzo una sintesi perfetta di tradizione, terroir e moderne tecnologie, dove 45 soci conferiscono la totalità delle loro uve, permettendo alla cantina di disporre di prodotti d’eccellenza. Inoltre la Cantina di Casorzo racchiude la sintesi dei mutamenti sociali intercorsi nel Monferrato ed è simbolo di come le tecnologie di vinificazione si siano evolute negli ultimi anni. La Cantina usufruisce di 200 ettari di vigneti con le migliori denominazioni d’origine: 30% Malvasia - 40% Barbera - 15% Grignolino e il resto vitato a Freisa, Dolcetto, Bonarda, Cortese e Chardonnay. La Cantina vanta la vendita di Grappa di Malvasia e di Barbera, distillate dalle vinacce delle uve conferite. LA CANTINA NELLA STORIA 1951 Fondazione della Cantina, 200 soci fondatori. 1954 Prima Vendemmia 1968 Il Malvasia diventa D.O.C. Oggi produzione di 15.000 ettolitri, ricavati da 20.000 quintali di uva, 450.000 bottiglie e 25.000 clienti privati ogni anno. As you can guess from our name, we are located in Piedmont, in a very special area of wine, the Monferrato, already declared a World Heritage Site by UNESCO. A perfect synthesis of tradition, terroir and modern technologies, where 45 members confer the totality of their grapes, allowing the Winery to have only excellent products. Furthermore, our winery contains the synthesis of the social changes that have taken place in the Monferrato area and is a symbol of how winemaking technologies have evolved in recent years. Foundation year: 1951 Hectares of vineyards: 200 Our Winery boast the sale of Grappa of Malvasia and Barbera. Casorzo Winery and the history: 1951 Foundation, 200 founding members. 1954 First Harvest 1968 Malvasia becomes D.O.C. Winery numbers: 450,000 bottles produced and 25,000 private customers each year.
1 Review
Cascina La Ghersa - Azienda Agricola VitivinicolaL’Azienda Agricola Cascina La Ghersa è situata nel vero cuore della zona più vocata di produzione del Barbera d’Asti. La Cascina La Ghersa è il nucleo centrale dell'azienda, i cui vigneti si estendono per 22 Ettari sulle colline fra Nizza Monferrato e Moasca, affacciati sulla "Valle del Nizza", che per la posizione dei terreni particolarmente vocati è ormai riconosciuta dai più autorevoli esperti come il vero "cuore" della zona di produzione della Barbera d'Asti. La superficie dei vigneti è aumentata negli anni sino a divenire quella attuale, cosi come lo studio del territorio, del microclima e la selezione clonale, che occupano una posizione di primo piano nella ricerca della qualità da parte dell'azienda. Allo stesso modo la cantina è stata dotata di tutte quelle tecnologie oggi indispensabili per cercare di mantenere intatte le fragranze, gli aromi ed i sapori che la terra e le vigne riescono a darci. Per questo motivo la qualità dei vini di Cascina La Ghersa dipende indiscutibilmente dalla maturità, sanità e qualità delle uve ottenute nei propri vigneti, condotti seguendo principi biologici e nel più assoluto rispetto di fattori naturali indispensabili: l’età media elevata dei vigneti storici, densità di impianto di almeno 5.000 piante per ettaro, il sistema di allevamento a contro-spalliera a guyot semplice, potature severe, l’inerbimento dei vigneti, la severa e rigorosa selezione delle uve anche mediante potature verdi e diradamenti. Ma soprattutto con grande fervore l'azienda si è dedicata all'esaltazione delle caratteristiche di completezza ed armonia della Barbera d'Asti, coniugando i tradizionali metodi di coltivazione alle più moderne tecniche enologiche, andando a ricercare le potenzialità notevoli ed in parte ancora inesplorate della Barbera all'interno della realtà pedo-climatica della Valle del Nizza.
1 Review

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