Tibaldi
BACKGROUND
Monica and Daniela are sisters who inherited a passion for vines and grapes from their father, Stefano, and grandfather, Turin.
They say that they were born and raised breathing love for winegrowing in Roero, a colourful land, rich in biodiversity that fills their lives with new stimuli every day.
The sisters manage the entire wine production process: from the vineyard, where their father's help is still fundamental, to the cellar, and without neglecting marketing.
They are both fully commited and tenacious, two essential ingredients to quality winemaking.
Together they have fun, for it is not just an occupation but it is a life choice that immerses them in their passion eight days a week!
The Terroir
ROERO AND BIODIVERSITY
The uniqueness of the rural landscape of the Roero lies in its variety: a variety of crops, of flora, of products, of colors, different in every season. A continuous alternation of vineyard, forest and crops: the forest on the northern slopes and in the red lands, the meadow in the valley bottoms, the vine on the hillsides.
The geological profile of the Roero is dominated by sand mixed with sandstone, a fragile sedimentary rock of marine origin, with a wealth of limestone and clay. Erosion phenomena due to the action of water have contributed to the formation of the Rocche, which have very steep sides, twisted and jagged peaks and are very distinctive.
The vineyard and wine represent the basic cultivation elements of the Roero: the vineyards decorate the sandy hillsides naturally suited to vine-growing, creating a mosaic of small patches of land with incredible geometries.
THE CELLAR
The Tibaldi wine cellar was founded with the aim of vinifying the family's grapes.
Right from the start they decided to follow the philosophy of organic farming in the vineyard. They believe it is important to preserve a balance between the various ecosystems.
"Every vintage is unique and unrepeatable: in a person's life,
the number of vintages is limited, and for this reason,
every good one becomes a great emotion."
THE WINE
ROERO arneis DOCG arneis
Grape variety: 100% Arneis
Vineyard: Three vineyards located in Pocapaglia and Santa Vittoria D’Alba
Altitude: 250-340 MASL
Training: Espalier with Guyot pruning
Vinification: During the harvest, the grapes are selected and picked by hand. Each vineyard is fermented separately in steel tanks at a controlled temperature of 14-15 degrees celsius, to preserve all aromas. Subsequently, the different masses are combined to obtain a single wine which matures sur lie for several months before being bottled.
Abv: 13.5%
Bricco delle Passere Riserva
Roero Arneis DOCG
Grape Variety: 100% Arneis
Vineyard: Single vineyard located in the municipality of Pocapaglia in the MGA Bricco delle Passere. Northeast exposure
Altitude: 260-310 MASL
Training: Espalier with Guyot pruning
Soil: 21% sand, 55% silt, 24% clay
Vinification: The best grapes of Bricco delle Passere are selected and hand picked. The grapes undergo a short cold maceration for a few hours at a very low temperature keeping the best aromas and complexity from being extracted. After soft pressing, alcoholic fermentation takes place in steel tanks. The wine matures sur lie for about 10 months to increase its structure and longevity. It is then aged in the bottle for at least 8 months to become a riserva.
Abv: 13.5%
favorita
langhe DOC
Grape Variety: 100% Favorita
Vineyard: There are two vineyards located in the municipality of Pocapaglia and Santa Vittoria d’Alba. South, Southwest exposure
Altitude: 250-340 MASL
Training: Espalier with Guyot pruning
Soil: 15% sand, 55% limo, 30% clay
Vinification: The grapes are selected and hand picked. Fermentation in each individual vineyard takes place in separate tanks at a controlled temperature of 14-15 degrees celsius to preserve all of the varietal aromas. Subsequently, the different masses are blended to obtain a single wine that matures several months sur lie in order to increase structure and aromatic complexity.
Abv: 13.5%
favorita
langhe DOC
Grape Variety: 100% Nebbiolo
Vineyard: Vineyard located in the municipality of Santa Vittoria d’Alba, characterized by a loamy-clay soil.
Altitude: 250-270 MASL
Training: Espalier with Guyot pruning
Soil: 15% sand, 55% limo, 30% clay
Vinification: The grapes are selected and harvested by hand. Approximately, 30% of the grapes are fermented in whole bunches and remainder is de-stemmed. Spontaneous fermentation of the must in in contact with skin lasts 15-20 days at a controlled temperature. After maleoactic fermentation, Roero DOCG Roccapalea is aged for a long period in wood with light toasting to guarantee the final product’s excellent longevity, structure, and aromas.
Abv: 14%