Qui condizioni di vendita
A wine selection from historic grape varieties of Monferrato, that have been grown in this area ever since. It includes: our historical interpretation of the Grignolino grape variety, which has been awarded by Gambero Rosso with the highest score. Monferace is vinified according to strict production specifications, which foresee an ageing period of 30 months in wooden barrels, followed by 30 months of bottle ageing; Setecapità, our Barbera d'Asti Superiore matures in oak barrels for 20 months before bottling; and our Freisa d'Asti Superiore named SorìdiGiul in its refined version after undergoing 20 months in wood barrels and at least two years of bottle ageing.
The package includes bottles in 0,75 L format of the following wines:
MONFERACE, Grignolino d'Asti DOC 2016
SORIDIGIUL, Freisa d’Asti Superiore 2015
SETECÀPITA, Barbera d’Asti Superiore 2016
Monferace / Grape Variety Grignolino 100%. Vineyard location 300 metres a.s.l. with South/South-East facing. Density per hectare from 4,500 to 5,000 plants/hectare.Training system Guyot. Harvesting by hand, starting from the first days of October. Grape production per hectare 40/50 quintals/hectare. Fermentation temperature about 28-30° C, at a controlled temperature.
Sorìdigiul Grape Variety Freisa 100%. Vineyard location 300 metres a.s.l. with South-East facing. Density per hectare from 4,500 to 5,000 plants/hectare. Training system Guyot. Harvesting by hand, starting from the fourth week of September. Grape production per hectare 45/50 quintals/hectare. Fermentation temperature about 26-28° C, at a controlled temperature. Ageing in new French oak tonneaux for about 8 months and a further of 12 months in large oak barrels (30 hl).
Setecàpita Grape Variety Barbera 100%. Vineyard location 350 metres a.s.l. with South facing. Density per hectare from 4,500 to 5,000 plants/hectare. Training system Cordon de Royat. Harvesting by hand, starting from the fourth week of September. Grape production per hectare 50/60 quintals/hectare. Fermentation temperature about 28-30° C, at a controlled temperature.
Monferace Ageing in oak barrels for 30 months and a further 30 months in bottle
Sorìdigiul Affinamento in tonneaux nuovi di rovere francese per circa 8 mesi e ulteriori 12 mesi in botti grandi di rovere da 30 hl.
Setecàpita Affinamento in tonneaux di rovere francese per circa 20 mesi e successivamente in bottiglia per un periodo di circa 8 mesi.
Service temperature Monferace 16-18° C / Sorìdigiul 18-20° C / Setecàpita 18-20° C
Gambero Rosso, Guida dei vini d'Italia 2021: 3 BICCHIERI ROSSI
Guida essenziale ai vini d'Italia 2021: 95 punti FACCINO DOCTOR WINE
Guida vini buoni d'Italia 2021: CORONA
Bibenda, i migliori vini d'Italia 2021: 5 GRAPPOLI
90 Punti Concorso 5Star Vinitaly 2018
Premio Wine Hunter Rosso per Selezioni Merano Wine Festival 2018
5 Grappoli Guida Bibenda 2019
92 punti Guida Doctorwine 2019
Civiltà del bere, the Italian wine competition: MEDAGLIA D'ARGENTO
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