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 characterize the soil, unique in its kind, year after year, quietly producing wines of excellent quality. At the top of San Siro hill, surrounded by its vineyards, one finds the Scagliola Estate.
The winery is managed by the third generation of Scagliola wine producers, Maggiorino and Mario and their wives Bruna and Emiliana. Maggiorino is predominantly focused on the vineyards, while Mario concentrates more on the winery. In recent years Maggiorino and Brunas children, Silvia and Giovanni, have joined the Company in the office and the winery, respectively.
The winery has recently been completely renovated with new construction of a magnificent underground aging room, a state of the art fermentation area and ample storage to accommodate for increased production and further expansion.
For four generations, the Scagliola family has been dedicated to the cultivation of its vineyards using healthy, careful and clean vine-growing techniques, fully respecting nature and the biological balance of the vines, with low yields per hectare.
The phytosanitary treatments are inspired by the principles of integrated defense. Research in the field, along with meteorological data processed with the help of specialized wine technicians, make it possible to reduce the necessary interventions to a minimum. The use of fertilization is minimal and based only on replenishment. The estate keeps the grape yield under control 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 mold. During the summer, excess bunches are eliminated.
This practice, called "green harvest", is performed to reduce the quantity of grapes produced and maximize the quality. The skillful 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 potential of the region's wines.
The estate extends over 25 hectares of vineyards at an altitude of 350/400 m above sea level. From these vines, alongside the classics Moscato and Barbera, the Scagliola family produces Dolcetto, Cortese, Chardonnay, Grignolino, Monferrato Rosso, Brachetto and Pinot Nero, in limited quantities.
|
Scagliola Family
|
|
Sergio Molino
|
|
65
|
|
120,000 bottles
|
|
|