Casa Vinicola Abbazia di S. Gaudenzio

Casa Vinicola Abbazia di S. Gaudenzio

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Casa Vinicola Abbazia di S. Gaudenzio Casa Vinicola Abbazia di S. Gaudenzio

Casa Vinicola Abbazia winery is located in Santo Stefano Belbo, a small town between Langhe Monferrato and Roero. The Langhe area is a mosaic of infinite landscapes impossible to embrace at a glance. Through quick steps with continuous changes follow each new and romantic landscapes that leave the spectator breathless. These views gave  Santo Stefano Belbo the recognition of a World Heritage Site by UNESCO protected for their charge of spirituality and evocative power.
 
The Langhe area is located  in the southern part of Piedmont (at the foot of the mountains) between the highest and coldest mountains of Europe and the warm Mediterranean Sea. This peculiar microclimate has always granted the best weather conditions for the cultivation of the most precious and delicate grapes such as Nebbiolo, Moscato and many others, but also the famous Langhe hazelnuts and White Truffle of Alba.After many generations the Santero family is proud to own and manage this winery still so important for its historic and cultural significance. Over the years, under the expert guidance of the CEO, the new generation's members have followed the old way for over a century, keeping the same passion, the same love for nature and for the vineyard. It is a priceless experience which starts in the vineyards and ends into the bottle. Our mission is to obtain the best results from our vineyards through a personal communication with nature, walking through the grapevines understanding their evolution day by day.
 
Harvest time is certainly the most important for our company because our success starts here.  "Your land will never betray you" is one of the best mottos of the CEO (Santero Mario) who believes that If you grow your land with love and care, you will be rewarded with good fruits. This is where it all begins, the best sun exposure, the best soil and the ability  to select the most mature grapes. Here’s where you  get the best aroma and the greatest, the fuller and the most balanced flavour along with the most lasting and shining colors. When the grapes arrive at the cellars  they  are pressed by a cold pressing process in order to preserve the original flavours. We thus obtain the first must. The skins , the stalks and the seeds are separated and sent to the distillery for the production of Grappa. The must must be cleaned several times alternating periods of rest in cold storage tanks for subsequent filtration , removing impurities to obtain a product which is progressively more and more clear. In order to obtain a dry wine, the must is removed from its storage tank at low temperature allowing the natural fermentation to turn the sugar naturally present in the grapes into alcohol and CO2 which is released into the air, since the must is contained in an open tank ,thus  originating a dry and still wine. In order to produce a sparkling wine according to the Charmat or Martinotti method, we proceed in the same way but we retain the CO2 with the use of special stainless steel closed tanks  called “Autoclavi”.
 
A longer fermentation gives  more Co2 (naturally produced) , thus originating many small and delicate bubbles lasting persistently in the glass. In order to obtain a sweet sparkling wine  we do a temperature monitoring  because it is by lowering the temperature that we  slow down the fermentation until it  stops, thus originating a sweet sparkling wine. The flow of cold temperature is  electronically controlled by special microchips , but this does not change the  natural spontaneous fermentation. When the wine is  ready , it is bottled . Million bottles per year passing through this fully automated line where the man is the main controller.
 
The first step of the process is loading on the bottling line new sterile bottles directly coming from the glassworks. An isobaric filling machine injects the wine into the bottles at a temperature of zero degrees  Celsius  to prevent the leak of  natural CO2 pressure.
 
The process goes on by corking the bottles, putting an aluminium capsule on top of them, and labeling them with customized labels according to their destination. Each bottle is marked with a lot number that allows to trace the entire production process. Then the bottles are placed inside outer cases and the cases stacked in layers on pallets, ready to be shipped from our warehouse. The production process is under the strict supervision of the production manager and his talented team, to comply with the standards of the most important international  quality certification bodies: BRC, IFS, ISO. Some products such as Asti and Prosecco require additional quality checks and legal  authorizations given by the local  consortia of protection whose Abbazia is also a member.
Wine series Santini Lambrusco
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