CANTINA VIGNAIOLI: BARBARESCO WINE IN THE HEART

“The Sun makes the grapes tasty. The sun on the hillsides is our patrimony”.
Cantina Vignaioli embodies the philosophy of terroir and microclime in four types of wine: Barbaresco DOCG, Barolo DOCG, Barbera d’Alba DOC e Dolcetto d’Alba DOC.

VIGNETO NERVO: this cru is located in Treiso, with a completely southern exposure; it gives a robust Barbaresco with a great ageing potential, characterized by perfumes of ripe fruit and sweet spices. The grapes give an intense garnet red wine with ruby reflections which are not lost with ageing in the bottle. A part of this lot is dedicated to Dolcetto Nervo, a robust quality wine with a good ageing potential, with perfumes that recall fresh fruit.

Cantina Vignaioli: a winegrowers’ cooperative which identifies with its territory, the region of Barbaresco, where tenacity, passion and work make the members the main protagonists of a business.

Founded in 1973 following a project by Mario Barbero, the Cantina Vignaioli had thirteen members in the region of Treiso. They all shared a tie with the Langa hills and the same desire a: to create a business able to process the grapes and put a new brand on the market, symbol of a land of great wines.

They bet on Nebbiolo for Barbaresco, in the late 70s they started to bottle their wine. Its development has never stopped, thanks to the sacrifices made by the members: the venues were enlarged in the 80s and equipped with state-of-the-art technologies; in 1990 a packaging area was added. The members have always been market-oriented, with great interest in foreign countries.

The promotion of the Barbaresco region, the high quality of the wines and the identity of Cantina Pertinace were immediately appreciated. Over the years they have reached the world’s markets, consolidating their presence especially in the United States, in Denmark, Switzerland, Germany, Belgium, Poland, South Korea, Japan and Hong Kong.

In 2014 was inaugurated the new building housing the bottling and the stockroom. And the local historians are used to give more space to the ageing cellar.