Appellation      Rosé Brut Spumante

Bottle size       0,750 lt.

Vineyard          Alba and Castiglione Tinella

Soil                  Calcareous-clay soils

Trellis system   Low Guyot trellised system

Vinification      Charmat Method, also called Martinotti or Italian Method

Characteristics   The nose is fruity with notable hints of wild berries followed by more complex notes due to the long aging on the lees. In the mouth, L’Altro Pallido is fresh, acid. Pretty salmon pink in colour with a magnificent mousse of fine bubbles

Food combination        it an excellent match for aperitifs, appetizers, but also throughout the meal

The Piedmontese word Dlà means “on the other side”: we chose, for this wine, this funny name because it is produced - for the first time in the history of Ca’Richeta winery – with grapes produced “on the other side” of Tanaro river.

Appellation      Vino Rosso

Bottle sizes      0,750 lt. + 1,5 lt.

Vineyard          Lavezzole in San Damiano d’Asti

Exposure          South exposure

Altitude           200/250 mt.

Soil                  The soil is primarily clay, with good presence of limestone and sand veins.

Trellis system   Guyot trellised system

Vinification      The fermentation with the skins occurs in cement tanks for 15 days. The aging - with malolactic fermentation – is in Allier oak barrels (500/700 liters) of 3rd and 4th passage, for a total of 24 months then, at least, 3/6 months of bottles aging

Characteristics   Complex but, in the meantime, well balanced. In the nose Dlà shows violet, blackberry and raspberry notes, after ageing it discloses black pepper notes with some hints of coffee. In the mouth is dry, warm, balanced: the oak ageing gives to Dlà a full body structure. The final shows a perfect balance between purity and complexity

Food combination        Ideal match: red and white meat courses, even game

Appellation      Barolo D.O.C.G.

Bottle sizes       0,750 lt. + 1,5 lt.

Variety             Nebbiolo 100 % (Michet, Lampia and Rosè varieties)

Vineyard          Village of Barolo

Exposure         Orlandini has south and south-east exposures

Altitude           300/350 mt.

Soil                  Orlandini grapes are produced in the village of Barolo. The composition of the soil is characterised by first layers with the presence of silt, medium limestone, with veins of sand and clay (so much so that even fossil shells may surface during normal cultivation operations), while the classic S. Agata marls are found at depth. These characteristics give the wines made from the grapes produced here intense and fine aromas characterised, in particular, by hints of wild mint.

Trellis system   Low Guyot trellised system (planting density is 4000 vines per hectare)

Vinification      The fermentation with skins takes place in cement tanks for 30 days. The aging - with malolactic fermentation –is both in Slavonia oak casks and in Allier oak tonneaux (3rd and 4th passage) for a total of 30 months then at least 8 months of bottles aging

Characteristics             Orlandini shows a complex character: it is characterized by a ruby-red color with garnet – red hints. It has a nose full of rose, licorice, spices and aromatic herbs notes especially wild mint fragrance. On the palate, Orlandini reveals a full body, dense and complex with fascinating evolved scents due to the ageing in oak cask. It is a powerful Barolo with high ageing potential

Appellation      Vino ottenuto da uve appassite rosso

Bottle size         0,375 lt.

Vineyard          Castiglione Tinella village

Exposure          West exposure

Altitude           250 mt.

Soil      The terrains consist of clayey – calcareous marls (white terrains)

Trellis system   Low Guyot trellised system

Vinification      Vino ottenuto da uve appassite Rosso is made by natural over ripening in the vine of the grapes used. Some of the grapes are further dried on wooden boxes. The greatest consequence of the over ripening of the grapes is that grapes become dry and the loss of weight which can vary from 30 to 45%, with an increase of the sugar content and various other elements. Vino ottenuto da uve appassite Rosso fermentation with the skins occurs in cement tanks for a period that goes from 7 to 10 days, at a temperature of 22°/25°: this work is essential for the extraction of the colour. The aging takes place in Allier oak barrels - with a variable capacity from 225 to 500 litres - for a total of 60 months to harmonize the tannins

Characteristics    Intense, aromatic and persistent. In the nose, it has scents of black cherry, rose, blackberry and evolved notes due to the aging in wood. Balanced in the mouth and well-bodied. The impressive power on palate carries through to the long finish: its definition is meditation wine

Food combination    Ideal match with dark chocolate and based chocolate desserts. It is also recommended with soft fruits desserts like parfait, pastries, etc. Wonderful as a "meditation" wine.