Viticoltori Associati di Vinchio Vaglio Serra

Born in 1959, Vinchio - Vaglio Serra, quality focused cooperative is the very reference point for Barbera. Located in Piemonte, where steep hillside farming is the norm, and vineyard plots are often parceled small, it combines tradition with modern practices to create beautiful expressions of indigenous varietals with a dedication to their environment.

187 family wine growers 100% everyday involved in growing 470 hectares of vines of which 302 hectares planted in Barbera.

Our Barbera production includes: Piemonte DOC Barbera, Barbera d'Asti DOCG, Barbera d'Asti Superiore DOCG, Nizza DOCG.

Our company has also been a pioneer in the revival of ancient grapes, such as Albarossa, Ruche and Grignolino. Our dessert range includes Moscato and Brachetto.

We have been ranked at the Top Ten at the 20th best Italian Cooperative Test in 2018 by Weinwirtschaft.

Barbera wines:
1) Piemonte D.O.C. Barbera;
2) Barbera d'Asti D.O.C.G.;
3) Barbera d'Asti Superiore D.O.C.G.;
4) Nizza D.O.C.G.

Red indigenous varieties: Grignolino d'Asti D.O.C.; Piemonte D.O.C. Dolcetto; Piemonte D.O.C. Albarossa; Ruché di Castagnole Monferrato D.O.C.G.

Barolo D.O.C.G.; Barbaresco D.O.C.G.; Langhe D.O.C. Nebbiolo

White indigenous varieties: Piemonte D.O.C. Cortese; Roero Arneis D.O.C.G.; Gavi D.O.C.G. del Comune di Gavi

Dessert wines: Moscato d'Asti D.O.C.G.; Piemonte D.O.C. Brachetto

Year of establishment:

1959

Number of employees:

FROM 20 TO 49 EMPLOYEES

Annual turnover:

between 5 and 15 million Euro

Reference year of turnover:

2018

Export turnover:

From 750.000 to 2.5 million Euro

Activities:

Grape cultivation

Production of wine from grapes

Production of table wine and q.w.p.s.r.

WHOLESALE TRADE (EXCLUDING MOTOR VEHICLE AND MOTORCYCLE TRADE)


VIDEO VINCHIO VAGLIO SERRA

PRESS DOCUMENT VINCHIO VAGLIO SERRA

CARTELLA STAMPA VINCHIO VAGLIO SERRA

Company:

CANTINA SOCIALE DI VINCHIO VAGLIO SERRA SOC.COOP.AGR.

Telephone:

+39 0141950903

Address:

REGIONE SAN PANCRAZIO 1

City:

VINCHIO (AT)

Zip Code:

14040

Social media:

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After the first selection for "Barbera Vigne Vecchie" grapes, the remaining grapes with higher sugar-content are used to make the "Barbera d''Asti Superiore". The name "Superiore" (superior) is only given if wine meets high quality standards: grapes must have a natural higher sugar-content and wine must be aged for twelve months, six of which in oak barrels. Thanks to its characteristics, Barbera is suitable for ageing in barrels. Our "Superiore" is aged in oak barrels during a space of time (at least, six months) which varies according to recurrent wine-tastings. Barrel ageing makes this wine unalterable in time. It has a ruby- red colour with orange overtones and an excellent body. It has a strong bouquet of dried fruits and slightly "boisé" (woody flavour). Its taste is dry and long-lasting.



This new selection born on July 2014 is carried out in our partners'''' vineyards of Barbera registered at the DOCG " NIZZA"; the vineyards are located on the sunny slopes of clayey and sandy marls, strictly with south to south-west/south-east exposure. The described "Laudana" vineyard (Bricco Laudana is the name of the hill ridge where the grapes for the production of the same wine are cultivated) is located in an area considered by the old wine growers of Vinchio as the most suitable one for producing the barbera grapes. The grapes from the Bricco Laudana are picked in single 20 kg crates only at the peak of their maturation when can be vinified at their best. After pressing, maceration is carried out in vertical vinifiers with leaching programmes and temperature control. Then racking off is carried out after about ten days of maceration. The refinement, once the malolactic fermentation is accomplished, is done partly in 75 hl wooden casks, and partly in small 225 l oak casks. Periodic organoleptic and laboratory controls are carried out to check its evolution and determine the right moment for bottling. After 30 months of refinement in wooden cask, at least 12, and bottles (starting from the 1st January after the grape harvest), the Laudana Riserva is ready to be enjoyed: it is brilliant, with a deep ruby-red colour verging on garnet red after ageing, with an intense ethereal, slightly spicy scent, and a velvety boisÈ. In the mouth it is full-bodied, with good structure, harmonic and round, with light and sweet tannins, very lingering.



Our firm has got very old Barbera-variety vineyards, which date back to the period prior to the Second World War. These vineyards have a special planting system, with very close plants and an extraordinary sun exposure. Grapes coming from "Vigne Vecchie" are the richest in sugar-content and they keep a high quality standard even in bad vintages. Grapes are chosen on the basis of their ripening. They are harvested and kept in boxes of 20 kilos each. These selected grapes are pressed under the supervision of our firm's managers. Our vine-growers must empty the boxes one at a time in a small wine-press. The fermentation is done through vertical vinification-machines at controlled temperature. The drawing process starts after 10 days of fermentation. The wine is then transferred in small oak barrels (225 litres/each) for a period of time that changes according to the vintage and the wine's characteristics. Its evolution is carefully supervised through monthly checks, until it is judged ready for bottling. It is a bright wine, ruby-red coloured with light-orange overtones. Its bouquet is strong, ethereal, spicy and slightly "boisé" (woody flavour). It is a full-bodied wine, soft and long-lasting, with light and sweet tannins.



Why a new Barbera? Be persuaded of the qualitative potentialities of our vineyards; Verify the willingness for some partners to obtain the very best grapes; Transmit, especially to our partners, the strong message that co-operation focused on quality will surely have good prospects but everybody's contribution is needed, together with a natural change of mentality. Why "Sei Vigne INSINTHESIS": the first testing of the 2001 vintage and harvest was carried out on six vineyards that were steadily monitored and checked by our agronomists. The grapes, after the necessary pruning at the right moment, have been gathered in baskets of about 20 kg each, pressed with the destalker and crusher and sent to an horizontal vinifier of 100 hl. After maceration at controlled temperature for 12 days, the new wine is decanted into small French oak casks until completion of fermentation. That is why this new super barbera has been called "Sei Vigne INSINTHESIS" ("Six vineyards in synthesis"), because this great wine means love, dedication, determination, enological science and passion of the co-operative wine growers of Vinchio and Vaglio Serra. The wine is brilliant, its colour is deep ruby-red with purple glints, its complex spicy scent has light toasted notes and red berries. In the mouth warm, robust, with sweet scent of syrupy fruits and vanilla, great structure and lingering with light and sweet tannins.



The Winery is proud to launch the Vigne Vecchie 2008, the vintage of the 50° Anniversary! Our firm has got very old Barbera-variety vineyards, which date back to the period prior to the Second World War. These vineyards have a special planting system, with very close plants and an extraordinary sun exposure. Grapes coming from "Vigne Vecchie" are the richest in sugar-content and they keep a high quality standard even in bad vintages. Grapes are chosen on the basis of their ripening. They are harvested and kept in boxes of 20 kilos each. These selected grapes are pressed under the supervision of our firm''s managers. Our vine-growers must empty the boxes one at a time in a small wine-press. The fermentation is done through vertical vinification-machines at controlled temperature. The drawing process starts after 10 days of fermentation. The 50° Anniversary is offered without oak ageing, just nature, refined in steel vats.