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Short story

A Rebirth in the Heart of Piedmont

In red-dominated Piedmont, where Nebbiolo reigns supreme, Chardonnay has always played a marginal role, often vinified in an international way, with long aging in wood and opulent structures. But Claudio Viberti wanted to do something different.

"I didn't like Chardonnay as I knew it. I found it too loaded, too woody, too far from our idea of finesse. So I decided to remake it in my own way. It had to be pure, vertical, with a precise identity." - Claudio Viberti

And so in 2018, Rinato was born, his uniquely styled Chardonnay, a reinterpretation that aims to combine the depth of Chardonnay with the minerality and elegance of the Langhe terroir.

The story of Rinato begins long before 2018. In the 1980s, Claudio's father had planted Chardonnay in an area traditionally dedicated to Barbera, between Costa di Vergne and Cascina Nuova. The wine that came out of it was important, rich, with an international flair.

But in 2008, when Claudio took over the winery, he decided that that Chardonnay did not represent his vision. So, the vineyard was renovated and rethought, with a new planting that would reflect a different idea of this grape variety.

SPECIFICATIONS

Type: white wine
Grape variety: 100% Chardonnay
Appellation: Langhe DOC Chadonnay
Production area: Barolo, Vergne
Harvest start date: September 7

ANALYTICAL VALUES

→ Alcohol content: 13.5 % vol.
→ Total acidity: 6.5 g/l
→ First year of wine production: 2018

CLIMATIC TREND

Vintage characterized by above-average temperatures and low rainfall, which imposed new challenges on grape growers. Stressed plants produced berries that were small in size but with impeccable health and high sugar concentration. The harvest of Rinato began on August 25, in a year in which scalarity among grape varieties was lacking.

Organoleptic Characteristics

→ Color: deep straw yellow
Aromas: ripe fruit especially Williams Pear, bread crust, acacia honey
Serving temperature: 12 ° C
Ability to evolve: 12-15 years

Vinification

Use of the highest part of the vineyard, and selection at harvest of the healthiest and ripest grapes. Harvesting in 20Kg crates. After soft pressing using air press (80% destemmed 20% whole), cryo-storage is carried out in steel tanks. After decanting of the coarse lees, the must is racked and added of a piéd de cuve of indigenous yeasts. Fifty percent of the mass is fermented in first-, second- and third-passage acacia and oak tonneaux, while the other 50 percent ferments in 2 15-Hl vats. When both masses have completed alcoholic fermentation, the wines are kept on their fermentation lees without racking and without added sulfites.

Refinement

Malolactic fermentation and aging take place on the fermentation lees for a variable period of 10-12 months, during which time the wine is stirred on the same lees (batonage). The frequency and duration can vary depending on the vintage, but generally this is done weekly. The wines are blended shortly before bottling and separated from the same fine lees by the decanting method. To preserve aromas and sweetness, Rinato does not undergo filtration.

SPECIFICATIONS

Type: white wine
Grape variety: 100% Chardonnay
Appellation: Langhe DOC Chadonnay
Production area: Barolo, Vergne
Harvest start date: August 25

ANALYTICAL VALUES

→ Alcohol content: 13.5 % vol.
→ Total acidity: 5.6 g/l
→ First year of wine production: 2018

CLIMATIC TREND

Vintage characterized by above-average temperatures and low rainfall, which imposed new challenges on grape growers. Stressed plants produced berries that were small in size but with impeccable health and high sugar concentration. The harvest of Rinato began on August 25, in a year in which scalarity among grape varieties was lacking.

Organoleptic Characteristics

→ Color: deep straw yellow
Aromas: ripe fruit especially Williams Pear, bread crust, acacia honey
Serving temperature: 12 ° C
Ability to evolve: 12-15 years

Vinification

Use of the highest part of the vineyard, and selection at harvest of the healthiest and ripest grapes. Harvesting in 20Kg crates. After soft pressing using air press (80% destemmed 20% whole), cryo-storage is carried out in steel tanks. After decanting of the coarse lees, the must is racked and added of a piéd de cuve of indigenous yeasts. Fifty percent of the mass is fermented in first-, second- and third-passage acacia and oak tonneaux, while the other 50 percent ferments in 2 15-Hl vats. When both masses have completed alcoholic fermentation, the wines are kept on their fermentation lees without racking and without added sulfites.

Refinement

Malolactic fermentation and aging take place on the fermentation lees for a variable period of 10-12 months, during which time the wine is stirred on the same lees (batonage). The frequency and duration can vary depending on the vintage, but generally this is done weekly. The wines are blended shortly before bottling and separated from the same fine lees by the decanting method. To preserve aromas and sweetness, Rinato does not undergo filtration.