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WINES OF NORTHERN ITALY

Barbera d’Alba DOC Santo Stefano

The Barbera grapes for this wine come from the famed Santo Stefano vineyard, which initially caused

critics to believe Italo Stupino was crazy as this vineyard is typically reserved for the hallowed

Nebbiolo. This 100% Barbera proved them wrong as it expresses the depth for which Santo Stefano

is known while still retaining Barbera’s signature fruit. The grapes for this wine are pressed and then

allowed to mature for nine months in large wooden vats to allow the wines to mellow and develop

their complexity.

Barbera d’Alba Superiore DOC

The Superiore version of Castello di Neive’s Barbera d’Alba is only produced in the best vintages and

represents a selection of the best Barbera grapes from their Marcorino vineyard. Here, they follow

strict green harvesting (removal of immature bunches) and plant only on south-facing slopes thus

yielding a wine of great ripeness. It is made from 100% Barbera grapes and serves as a reminder of

Barbera’s potential. After fermentation, this wine is aged for at least one year in oak barriques (225L

French oak barrels) to round out the wine.

Langhe Rosso DOC I Cortini Pinot Noir

Growing up, Italo’s favorite wine was his father’s “Cuvée Privée.” This wine, which was served at family

gatherings and made from grapes bought from the then current owner of the castel—a Count Guido

Riccardo Candiani, was sourced from a vineyard (I Cortini) right next to the Castello di Neive. To pay

tribute to his father’s memory and this wine, Italo Stupino continued making a Pinot Noir from the I

Cortini plot after his family purchased the castle. Made from 100% Pinot Noir, the grapes are gently

pressed and then matured in barriques for 1 year.

Barbaresco DOCG

The grapes for this wine come from some of the most-respected vineyards in the Barbaresco DOCG

(Gallina, Messoirano, Valtorta, and a part of Santo Stefano). This wine made from 100% Nebbiolo grapes

grown on vines that average 30 years of age. The grapes for this wine are pressed and then allowed to

mature in wooden vats for two years to smooth the tannins and develop the wine’s complex flavors.