Araldica Piemonte Cortese
The Producer
Araldica is Piemonte’s most progressive co-operative, situated in Castel Boglione, in the heart of Barbera d’Asti territory. Here they work with 230 grower members to source quality grapes from around 690ha of vineyards. Many of their members joined the co-operative in the 1950s and have a long and loyal relationhip with the winery. They produce wines from Piemonte’s main DOC / DOCG regions – predominantly Barbera, Gavi and Moscato, but also including Barolo, Barbaresco and Roero Arneis. Whilst the majority of production is from traditional varieties, some international varieties such as Merlot and Cabernet Sauvignon are also grown.
They produce wines under Araldica, Araldica ‘I Classici’ and Alasia labels – and also a range of single estate wines from Il Cascinone (acquired in 1999) and La Battistina (acquired in 2002). Founded in 1954 by Livio Manera, father of the current Managing Director and winemaker Claudio Manera, Araldica has developed over the past 60+ years to become a major winemaking force in Piemonte, supplying wines across the globe. Claudio’s wife Lella heads up quality control at Araldica, where she is responsible for the blending and approval of all wines. Their son Carlo, also a qualified winemaker, is now part of the Araldica winemaking team. Livio pioneered developments in winemaking techniques – especially with regard to the production of Barbera – and Araldica have since continued to be instrumental in driving awareness and distribution of Barbera and Gavi within the UK market and internationally.
As Claudio states their aim is ” …to provide a range that is both understandable and accessible. Quite simply, wine for drinking and enjoying.”
The Vineyard
Cultivated in the Monferatto hills in the south of the province of Asti, Piemonte on southwest facing vineyards at altitudes between 250 and 400m. The soils here are a rich combination of limestone and clay. Piemonte low Guyot trellis system is used for the vines if you are interested… This wine is 100% tank fermented under temperature control with 3 months on the lees.
What does it go with?
Grilled white meat, salads, white fish and shellfish or simply alone as an aperitif.
