Le Piane
Rosso Piane 2023
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 90% Croatina, 10% Vespolina |
| Aging | After pressing, half remains in tonneaux (double barriques of 450 litres), both new and one year old, and in a 12 hl Slavonian oak cask. Malolactic fermentation in wood, bottling two years after the harvest. |
- Piedmontese origin: Produced in Boca and Prato Sesia, at an altitude between 450 and 500 metres
- Grape blend: Composed of 90% Croatina and 10% Vespolina from 70-year-old vines
- Vinification: 8-day maceration on the skins in an open wooden vat with manual punching down
- Ageing in wood: Matured in tonneaux and Slavonian oak, bottled after 2 years
- Sensory profile: Notes of dark berries, ripe fruit and tobacco, full and savoury flavour
Description
What kind of wine it is
Rosso Piane by Le Piane is a Piedmontese Table Wine with an authentic character. The result of a blend of Croatina and Vespolina, it offers an intense and well-defined aromatic profile. On the nose, clear notes of dark berries, ripe fruit and enveloping hints of tobacco emerge. On the palate, it stands out for its full and savoury taste, supported by a solid structural framework that leads the tasting towards a persistent finish and excellent longevity. Thanks to its organoleptic characteristics, this still red boasts a remarkable aptitude for ageing, allowing for a fascinating evolution over time, enhanced by fermentation and maturation in wood.
Where it comes from
The grapes come from the Piedmontese municipalities of Boca and Prato Sesia, from plots situated between 450 and 500 metres above sea level. Here, old vines of seventy years reside, cultivated according to the historic and distinctive Maggiorina system. The project began in 1998, reclaiming the holdings of a historic local winery to highlight native varieties. The high altitude, combined with the low yield per hectare, ensures the harvest of bunches rich in substance, translating the deepest expression of the local terroir into the glass.
How it is produced
After the harvest, fermentation and maceration on the skins take place for eight days in open wooden vats, accompanied by constant manual punching down to extract colour and aromas. The subsequent malolactic fermentation also takes place in wood, contributing to the balance of the flavour profile. Maturation continues in Slavonian oak barrels and smaller barrels, some new and some second passage, ensuring stability and complexity. The production cycle ends with bottling two years after the harvest.
History and Curiosities
Born in 1998, Rosso Piane celebrates the excellence of Piedmontese winemaking. The result of the acquisition of the historic Antonio Cerri winery, located between Boca and Prato Sesia, this project was created with the aim of enhancing ancient local varieties through the combination of Croatina and Vespolina grapes. Its roots lie in old 70-year-old vineyards, cultivated using the traditional and distinctive Maggiorina system. A symbol of a fascinating cultural revival, this wine tells, in the glass, the profound and memorable heritage of an exceptional territory.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1998
- Oenologist: Christoph Künzli
- Bottles produced: 70.000
- Hectares: 10
In the nineties, the vinologist Alexander Trolf and the vintner Christoph Künzli showed enthusiasm for the forgotten wine region of Boca and its great wines. They were convinced that this would be the right place for a high-class wine property. At that time they became acquainted to Antonio Cerri, one of the last wine- growers to produce the typical and outstanding Boca wine. His vineyard »Campo delle Piane«, with an area of 0.6 hectares, was situated above the village and meanwhile had been surrounded by a forest. Cerri produced approx. 2'500 litres of wine every year, until 1991. The site is planted with Spanna grapes, aged more than 50 years.
In view of his advanced age of more than 80 years, Antonio Cerri decided to retire, and he offered to sell his vineyard to Alexander Trolf and Christoph Künzli. They took their chance and step-by-step they acquired further small plots. Like a puzzle the property grew together and became the new wine property »Le Piane« with a vineyard area of 6.5 hectares with a possibility for extensions.
The purchased grounds were cleared and newly terraced, in cooperation with the authorities of the nearby natural reserve of Monte Fenera. The restored vineyard areas were planted with Nebbiolo vines and other vines specific to the region.
Unfortunately Alexander Trolf did not live to see this successful development of the vineyard as he died in a tragic road accident His ideas and dreams however will remain in the vineyard »Meridiana« which he replanted. The prominent yellow house therein has become the society's logo and thus symbolizes the new beginning. Read more
| Name | Le Piane Rosso Piane 2023 |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 90% Croatina, 10% Vespolina |
| Country | Italy |
| Region | Piedmont |
| Vendor | Le Piane |
| Story | History and Curiosities Born in 1998, Rosso Piane celebrates the excellence of Piedmontese winemaking. The result of the acquisition of the historic Antonio Cerri winery, located between Boca and Prato Sesia, this project was created with the aim of enhancing ancient local varieties through the combination of Croatina and Vespolina grapes. Its roots lie in old 70-year-old vineyards, cultivated using the traditional and distinctive Maggiorina system. A symbol of a fascinating cultural revival, this wine tells, in the glass, the profound and memorable heritage of an exceptional territory. |
| Origin | Vineyards in the municipality of Boca and Prato Sesia |
| Climate | Altitudine: 450 - 500 m. s.l.m. |
| Cultivation system | "Maggiorina" cultivation system |
| Yield per hectare | 30 q/ha |
| Harvest | First ten days of October |
| Fermentation | 8 days |
| Production technique | Fermentation and maceration on the skins for 8 days in an open wooden vat with manual punching down; malolactic fermentation in wood; ageing in tonneaux and Slavonian oak casks |
| Wine making | Fermentation and maceration on the skins for 8 days in a 25 hl open wooden vat with manual punching down three times a day. |
| Aging | After pressing, half remains in tonneaux (double barriques of 450 litres), both new and one year old, and in a 12 hl Slavonian oak cask. Malolactic fermentation in wood, bottling two years after the harvest. |
| Total acidity | 5.5 gr/L |
| Allergens | Contains sulphites |