The history of the Bava Family starts in Cocconato, a village that rises steeply up the hillsides of the Monferrato Astigiano. The Bava Family has grown grape vines in this territory since 1600 and in 1911 in the very same area the family built their first wine cellar. Since then, over a hundred vintages have gone by, with four generations following one another. The best Bava Barberas are renowned in the world thanks to their high quality. Today, the family estate extends in Monferrato and Langa, with fifty hectares of vineyards and twenty hectares of natural fields and woods, cultivated with the same awareness, care and attention of the olden times resulting in a sustainable agriculture with a reduced environmental impact. Walking along the Bava vineyards, you will notice the grass clippings and the prunings used as natural fertilizers, the poles, all strictly made of wood coming from renewable forests or grassing between vine rows, which not only helps prevent soil erosion, but also serves as proof that no herbicides are used.
CARRONE ESTATE IN CASTIGLIONE FALLETTO
TERROIR VINEYARDS AND CELLAR The soil is the soul of the terroir but the brain of the plant is in its roots. When looking at a plant all we can see is the less important part ? the soil is the soul of the terroir. The soil provides the energy and the climate the intensity but the brain of the plant is in its roots that are able to create a great fruit through what the soil offers them.
The combination of soil and Nebbiolo has made Castiglione Falletto the heart, not only geographically, of the production of Barolo. Here we have our farmhouse and cellar where since always we have been producing our wine in the respect of its original identity and allowing the terroir to give the wine its own personal touch. We want our Barolo to express the true soul of Nebbiolo without being influenced by more or less modern trends of schools of thought. Our Barolo simply wants to taste like Barolo from Castglione Falletto. Period!
VINEYARD
Varietal: Nebbiolo 100%
Vineyard: Vineyards exclusively in the municipality of Castiglione Falletto
Altitude: 300 metres a.s.l.
Soil: white limestone and clay
Vine training technique: Guyot
WINEMAKING TECHNIQUE AND AGEING
It is the last grape varietal to be harvested when the grapes are nicely ripened and the tannins softer. Fermentation with maceration lasts 15 days in the barrels, and malo-lactic fermentation right after to take advantage of the temperature and the reduced environment of the recently completed fermentation. At the end of the winter, in order to control its power, the wine is partly racked into 50-hectolitre-barrels and partly into the old barriques where it will stay for three years.
Bottling takes place in the summer.
WINE
In the Nebbiolo the colour of the anthocyanins is easily released and remains delicate. However, Barolo, right from its first years of life, has a marvellous garnet red colour that is never too strong; the bouquet reminds of scents of spices, violet, cocoa, truffles. It is a top quality wine thanks to its remarkable tannins that soften with ageing.
