Founded by Mario Perrone in the 1970s, the vineyard and winery is tended to by three generations of the Perrone family. Mario’s wife, son Mauro, his grandchildren – Fabio and Sabrina, perform all of the work themselves by hand – from soil management to bottling. Located in the municipality of Santo Stefano Belbo, which is best known for being the birthplace of the writer Cesare Pavese. Sustainability in the vineyard and the winery is cornerstone of their legacy.
There are 19 hectares of vineyards surround the cellar where the wines are made. Located above Santo Stefano Belbo on a steep hillside lies the small hamlet of Valdivilla which has just 250 inhabitants, almost all farmers. They have been cultivating the arduous slopes here for generations leading to the fame of Moscato d’Asti. The site has an average temperature of 25C during the growing season. All blocks are Guyot trained. Perrone has always preferred a natural approach, for a better-quality, healthy fruit, and for a better-quality wine. The management of the vineyard is carried out with commitment and with the utmost respect for the environment without the use of herbicides or insecticides. Native ground cover maintains soil health…. The estate has four distinct vineyards, plus another vineyard site just above the estate:
Fontana – 350m elevation, facing South/Southeast – Dolcetto, Parish Vineyard– (formerly owned by parish priest) 350m elevation, facing Southeast — source of Favorita (Vermentino), Ciabøt Vineyard – (a peasant house in the vnyd) 350m elevation, facing Southeast — source of Langhe Nebbiolo DOC, Spurî Vineyard– (‘withered’ for the dried fruit) – 350m elevation, facing South – source of Moscato Bianco Canelli, Cascina Galletto Vineyard – 400m (above Perrone), facing South/Southeast – source of Moscato Bianco Canelli
The winemaking respects the care of winegrowing by allowing native fermentations and eschewing any additives…. Their goal is for the wine to show a purity of fruit and exceptional depth of flavors unique to the vineyards.The Moscato and Brachetto are fermented at cooler temperatures to preserve delicate fruit aromas and flavors. The reds are generally fermented between 25°-28° for about 10 days. The wine is drained of the gross lees after aging 12 months in barriques the wine is racked by gravity and bottled.
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