COLLINA SERRAGRILLI

Since the end of the nineteenth century the land of Collina Serragrilli has been farmed by four generations of the same family. From the days when grapes were sold in vats, and wine in bulk in barrels loaded onto ox-drawn carts, the business has been passed down from father to son. Today it is run with integrity and enterprise by the latest generation of the Lequio family with the help of their husbands and in-laws, whose background is also in wine. Grandfather and great-grandfather were noted local vignerons who left behind vineyards of the highest quality, and the winery remains at the forefront of wine-growing in the area. Today, winemaker Piernicola Bruno and Oenologist Gianfranco Cordero handle the day to day operations in the cellar.

General Information

Country

Italy

Region

Piedmont

Farming

Practicing Organic

Our Wines

(Click on Wine for Tech Sheet)

Wine
Grapes
Soil
Viticulture
Viniculture

Wine

Grapes

Arneis

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. West and Southeast facing vines are planted at 190-300 meters in altitude, ranging from 30 to 42 years in age.

Viniculture

Grapes are pressed using oxygen-free, cryo-maceration at low temperatures. Fermentation occurs in stainless steel tanks. The must remains on the lees for 4 months, followed by light filtration and cold stabilization. The wine ages 6 months in bottle prior to release.

Wine

Grapes

Chardonnay, Sauvignon Blanc

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The fruit is sourced from the “Ert”, “Dal Cabanun”, “Da Paiun” and “Da Gidio” vineyards, where the vines range from 20 to 35 years in age and are planted with south and southeast facing exposures. Harvest generally occurs in early to mid-September. Vineyard altitudes of 190 - 260 meters.

Viniculture

Grapes are pressed using oxygen-free, cryo-maceration at low temperatures. Fermentation occurs in stainless steel tanks with continual stirring of the lees, followed by light filtration and cold stabilization. The wine ages 8 months in bottle prior to release. Un-oaked.

Wine

Grapes

Dolcetto

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The Dolcetto grapes are sourced from the “Sorì Serragrilli", “Da Vigia” and “La Vietta” vineyards. The vines range in age from 16 to 24 years. Harvest generally occurs mid-late September with a typical yield of 6 tons per hectare. Vineyard altitude:190 - 260 meters.

Viniculture

Fermentation and malolactic fermentation occur in stainless steel tanks at controlled temperatures. The wine is left un-oaked and aged 6 months in bottle prior to release.

Wine

Grapes

Barbera

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The Barbera vines range in age from 16 to 30 years and are planted with East, West, North-West and South-East exposures. Harvest generally occurs from late September to early October.

Viniculture

Fermentation occurs in stainless steel tanks at controlled temperatures. Only 20% of the wine is aged in 1,000 liter, medium-toast Allier French oak barrels.

Wine

Grapes

Barbera

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The fruit is sourced from “Le Rotonde,” “La Vasca,” and “Sorì Serragrilli” vineyards which range in age from 30 to 40 years and are planted with a southeast facing exposure. Harvest generally occurs in late-September to early October with a typical yield of 6 tons per hectare. Vineyard altitude is 270 meters.

Viniculture

Fermentation occurs in stainless steel tanks at controlled temperatures. The wine is aged for 24 months in 224 liter, medium toast French oak and further aged in bottle for 8 months prior to release.

Wine

Grapes

Barbera d’Alba, Pinot Noir, Dolcetto d’Alba, Freisa

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The vines range in age from 10 to 30 years and are planted with multiple facing exposures. Vineyard altitudes of 180 - 320 meters.

Viniculture

Fermentation occurs in stainless steel tanks at controlled temperatures. The Dolcetto and Freisa are aged only in tank; the Barbera and Pinot Noir are aged for one year in 50% new and 50% once- used French oak.

Wine

Grapes

Nebbiolo

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The fruit is sourced from the “Ert”, vineyard, where the vines range from 20 to 35 years in age and are planted with south and southeast facing exposures. Harvest generally occurs in mid to late-October. Vineyard altitudes from 200 - 300 meters.

Viniculture

Fermentation occurs in stainless steel tanks. The wine is aged in 500 liter French Tonneaux for 2 years (50% new, 50% 2-year old).

Wine

Grapes

Nebbiolo

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. The fruit is sourced from the San Giacomo Cru. The vines range in age from 20 to 30 years and are planted with a south-facing exposure. Harvest generally occurs in late October with a typical yield of 5 tons per hectare. Vineyard altitude from 280 - 350 meters.

Viniculture

Fermentation occurs in stainless steel tanks at controlled temperatures. The wine is aged 4 years in 50% new, 50% once-used tonneaux 500L French oak. The wine ages further a minimum of 10 months in bottle prior to release.

Wine

Grapes

Nebbiolo

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. Single Cru from the historic “Starderi” vineyard. The 15 hectares of Nebbiolo ranging in age from 35 to 54 years are planted with south and west-facing exposures. Harvest generally occurs in October with a typical yield of 5 tons per hectare. Vineyard altitudes from 280 - 350 meters.

Viniculture

Fermentation occurs in stainless steel tanks at controlled temperatures. The wine is aged for 3 years in 350 and 500 liter French oak. The wine is further aged 8 months in bottle prior to release.

Wine

Grapes

Nebbiolo

Soil

Clay-limestone, tuff, some sand and chalk

Viticulture

Practicing organic. Single Cru from the historic “Serragrilli" vineyard. The 15 hectares under vine range in age from 35 to 54 years. Harvest generally occurs toward the end of October with a typical yield of 4 tons per hectare. Vineyard altitude from 280 - 350 meters.

Viniculture

Fermentation occurs in stainless steel tanks under controlled temperatures. The wine is aged 3 years in tonneaux 500L French oak barrels Allier medium toast, with a final aging in bottle for a minimum of 8 months prior to release.