Azienda Agricola Rinaldi

Azienda Agricola Rinaldi is located in Piedmont, in the hilly region of Alba, in Madonna di Como, an area of Langhe which is particularly suitable for the cultivation of vines.

During the Roman Age, the name “Como” indicated a group of young people dancing to celebrate Bacchus, the God of Wine. In this estate, our great-grandparents Pietro, Paolo and our grandfather Costanzo had been producing Nebbiolo, Barbera, Dolcetto and a great Moscato since 1920.

After four generations, at present wine is considered the fruit of experience, the consequence of choices and considerations, the result of an intense and constant dedication to a project based on the very precious naturalistic heritage and the strong personality of these places.

Azienda Agricola Pietro Rinaldi is always in pursuit of high quality through is continuous efforts in the improvement of the vineyards, the great care in the cultivation of grapes, precise vinification methods and the collaboration with skilful professionals such as the Oenologist Beppe Caviola and a Team of people who share a great passion for wine and aim at quality.

The vineyards: The vineyards are located all around Cascina "Cicchetta", autochthonous varieties have been planted, such as Dolcetto, Barbera, Nebbiolo, Arneis and Moscato. Grass is left among the rows of vines; works in the vineyards are carried out with mechanical means, in order to avoid the use of herbicides and to respect biological and vegetative cycles. Grape thinning and harvest are done only by hand.

The Cellar: The cellar has been recently built and equipped with state-of-the-art technologies; each fermentation tank is temperature-controlled, de-stemming is carried out by a soft pressing machine to preserve the properties of the berries, while pressing is performed with a low-pressure expansion unit.

The Barrique Cellar: For the ageing of wine, it includes large barrels as well as tonneaux and barriques and has an underfloor heating system to ensure the temperature control during the malolactic fermentation. It was built underground to keep the same temperature in all the four seasons.

Barbera Canova 2007
Barbaresco Suri Canova 2007

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