A unique casket of oenological treasures
In the south west side of the province, the valleys of the Pinerolese area represent a unique casket of treasures of Piemontese life. In this historic and culturally rich foothill and mountain territory, that lies between Barge and Cumiana winding through the Valli Pellice, Chisone and Germanasca, famous wines have been produced for ages with a wine to stimulate even the most discerning palate. In this area, as early as 00 A.D., the Savoy and Acaja princes owned and cultivated many acres of vineyards, giving great importance to cultivating, wine-making and the documentation of many aspects of their operations which even included administration and accounting. In the following centuries, the breakthrough for the Pinerolese wineries came when, in 88 at the famous “Esposizione Ampelografica” or “Cultural Life Expo” in Pinerolo, 600 different varietals were present, amongst them an astonishing 333 native varietals from the Province of Torino with the majority coming from this ancient wine producing area. The challenges of making wine in the mountain areas have limited this type of production, but the recent awarding to the DOC “Pinerolese” in 997 brought back new life to the industry. Also important for the Province of Torino is the area near to the towns of Barge and Bagnolo which technically belong to the province of Cuneo. Even if traditional Piemontese varietals come from this territory such as “Dolcetto”, “Barbera”, “Freisa”, “Bonarda” etc, the flagship of local wine-making belongs to two oenological gems made from rare and prestigious native varietals, “Ramìe” and “Doux d’Henry”. The former is produced in the Pomaretto area and takes its name from the term “’d le ramie”, or “from the branches”, as this area was once covered by a dense forest. Since it was the perfect place for cultivating grape vines, it was decided to cut down the forest and plant rows of vines. Duringthe work, stacked branches where used to create the vine tiering still seen today. The “Doux d’Henry” varietal was named this way in the honor of Henry IV of France, who became an avid proponent of it at the beginning of the 7th century, when state affairs brought him and the Duke of Savoy, Charles Emanuel I, together for a conference. The term “doux”, which means “sweet” in French, reminds us that the grape yield had a rather high sugar residue from wine-making.
Varietal: Barbera (min. 85%); remaining part consisting of other red grape varietals, recommended or authorized for the province of Torino and Cuneo (max. 5%).
Maximum yield per hectare: 80 quintals.
Maximum yield of wine from grapes: 70%.
Color: intense ruby red.
Odor: tannic and intense.
Flavor: dry, crisp and unique.
Minimum alcohol level: 10,5% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
Varietal: Bonarda (min. 85%); remaining part consisting of other red grape varietals, recommended or authorized for the province of Torino and Cuneo (max. 5%).
Maximum yield per hectare: 80 quintals.
Maximum yield of wine from grapes: 70%.
Color: ruby red.
Odor: tannic and intense.
Flavor: crisp and smooth.
Minimum alcohol level: 10,5% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
Varietal: Dolcetto (min. 85%); remaining part consisting of other red grape varietals, recommended or authorized for the province of Torino and Cuneo (max. 15%).
Maximum yield per hectare: 80 quintals.
Maximum yield of wine from grapes: 70%.
Color: intense ruby red.
Odor: unique, tannic and intense.
Flavor: crisp and at times sparkling.
Minimum alcohol level: 10,5% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
Varietal: Doux d'Henry (min. 85%); remaining part consisting of other red grape varietals, recommended or authorized for the province of Torino and Cuneo (max. 15%).
Maximum yield per hectare: 70 quintals.
Maximum yield of wine from grapes: 70%.
Color: medium rosé.
Odor: crisp, fruity and fragrant.
Flavor: medium dry and smooth.
Minimum alcohol level: 10% vol.
Recommended serving temperature: 12 - 14°C (53 - 56° F).
Varietal: Freisa (min. 85%); remaining part consisting of other red grape varietals, recommended or authorized for the province of Torino and Cuneo (max. 15%).
Maximum yield per hectare: 80 quintals.
Maximum yield of wine from grapes: 70%.
Color: intense ruby red.
Odor: unique, tannic and intense.
Flavor: crisp and at times sparkling.
Minimum alcohol level: 10,5% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
Varietal: Avanà (30%), Avarengo (min. 15%), Neretto (min. 20%); other varietals from red grapes, non aromatic (max 35%).
Maximum yield per hectare: 75 quintals.
Maximum yield of wine from grapes: 70%.
Color: medium red.
Odor: unique, fresh and delicate.
Flavor: dry and palatable.
Minimum alcohol level: 10% vol.
Recommended serving temperature: 16- 18° C (60 - 65° F).
Varietal: Barbera, Bonarda, Nebbiolo, Neretto, alone or blended (min. 50%); other varietals from red grapes, non aromatic, recommended or authorized for the province of Torino and Cuneo (max. 50%).
Maximum yield per hectare: 90 quintals.
Maximum yield of wine from grapes: 70%.
Color: rosé or light red.
Odor: delicate, aromatic and vinous.
Flavor: dry and palatable.
Minimum alcohol level: 10% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
Varietal: Barbera, Bonarda, Nebbiolo, Neretto, alone or blended (max. 50%); other varietals from red grapes, non aromatic, recommended or authorized for the province of Torino and Cuneo (max. 50%).
Maximum yield per hectare: 90 quintals.
Maximum yield of wine from grapes: 70%.
Color: medium ruby red.
Odor: intense, unique and vinous.
Flavor: dry and palatable.
Minimum alcohol level: 10% vol.
Recommended serving temperature: 14- 16° C (56 - 60° F).
