Sette
In the heart of the Nizza Monferrato wine region, a UNESCO World Heritage site, lie the vineyards of the small estate Sette, committed to enhancing the territory without compromising with the market, instead creating artisanal expressions closely tied to the area and its principal grape: Barbera. The project was officially launched with the 2017 harvest by partners Gianluca Colombo, Gregorio Gitti, and Gino Della Porta, who, in love with the beauty of the Monferrato landscape, decided to take over vineyards, immediately converting them to organic and biodynamic farming. Gianluca is a young winemaker from Langhe, Gregorio is a famous Milanese lawyer already owning a winery in Monforte d’Alba, while Gino is a marketing consultant.
The Sette estate spans almost 6 hectares of vineyards located in Bricco di Nizza and managed according to the principles of organic and biodynamic agriculture, with the utmost respect for nature and its cycles. The vines, which also include plants over 80 years old, are rooted in complex soils poor in organic matter, characterized by an abundant presence of gypsum in certain subzones. Here, the Barbera grape, the undisputed king of the area, is almost exclusively cultivated, alongside other indigenous varieties Grignolino and Moscato.and are rooted in complex and low organic matter soils, characterized by an abundant presence of gypsum in certain subzones. Here, the Barbera grape variety is almost exclusively cultivated, the undisputed king of the area, alongside other indigenous varieties Grignolino and Moscato. The winemaking is carried out through completely spontaneous fermentations in cement or steel tanks and long submerged cap macerations for Barbera, with the moment of racking determined through tastings. Subsequently, the wines age in large 50-hectoliter wooden barrels, in Tava amphorae, in steel tanks, or in cement. After an adequate further period of rest in the bottle, commercialization finally proceeds.
As mentioned, the production of the Piedmontese winery Sette revolves around Barbera, the most representative grape variety of the Monferrato territory. The main expressions offered by the estate can boast two different DOCG: Nizza and Barbera d'Asti. These are interpretations with a full and juicy taste capable of reflecting the artisanal vision embracedby the estate.
In the heart of the Nizza Monferrato wine region, a UNESCO World Heritage site, lie the vineyards of the small estate Sette, committed to enhancing the territory without compromising with the market, instead creating artisanal expressions closely tied to the area and its principal grape: Barbera. The project was officially launched with the 2017 harvest by partners Gianluca Colombo, Gregorio Gitti, and Gino Della Porta, who, in love with the beauty of the Monferrato landscape, decided to take over vineyards, immediately converting them to organic and biodynamic farming. Gianluca is a young winemaker from Langhe, Gregorio is a famous Milanese lawyer already owning a winery in Monforte d’Alba, while Gino is a marketing consultant.
The Sette estate spans almost 6 hectares of vineyards located in Bricco di Nizza and managed according to the principles of organic and biodynamic agriculture, with the utmost respect for nature and its cycles. The vines, which also include plants over 80 years old, are rooted in complex soils poor in organic matter, characterized by an abundant presence of gypsum in certain subzones. Here, the Barbera grape, the undisputed king of the area, is almost exclusively cultivated, alongside other indigenous varieties Grignolino and Moscato.and are rooted in complex and low organic matter soils, characterized by an abundant presence of gypsum in certain subzones. Here, the Barbera grape variety is almost exclusively cultivated, the undisputed king of the area, alongside other indigenous varieties Grignolino and Moscato. The winemaking is carried out through completely spontaneous fermentations in cement or steel tanks and long submerged cap macerations for Barbera, with the moment of racking determined through tastings. Subsequently, the wines age in large 50-hectoliter wooden barrels, in Tava amphorae, in steel tanks, or in cement. After an adequate further period of rest in the bottle, commercialization finally proceeds.
As mentioned, the production of the Piedmontese winery Sette revolves around Barbera, the most representative grape variety of the Monferrato territory. The main expressions offered by the estate can boast two different DOCG: Nizza and Barbera d'Asti. These are interpretations with a full and juicy taste capable of reflecting the artisanal vision embracedby the estate.
