The nebbiolo di Dronero (Mountain wine)

It is very important for us to give particular attention to rare and desappearing wines from the foothills of the alpes such as the "Nebbiolo di Dronero" (dronè).

Documents 100% true, stating that this wine was cultivated back in the year 1300 can be consulted. An antique will paper dated 1399 kept in the Dronero church of "Confraternita"states that a vineyeard situated between Dronero and Villar S.Costanzo was inherited by the church and a second document dated 1268 mentioning a wine called "NEBIOLUS" is also available. It is also very interesting to learn that the Dronero Council Constitutionbook dated 1746 mentions the vineyeards cultivation and vintages legalizing the production and the sales. In particular, at page n.7, it is clearly vritten that no grapes and wines can be taken to Dronero from outside, which means local production was high and sufficient for the local population.

Cultivation of these wines is done with the Counter-Espalier system, the pruning foresees a reduced number of buds (8-10 max) to limit tyhe quantity to improve the quality. The growing surrounding being a very difficult one because of high and heavy thermic contrast, old rules and ways of pruning, bending, tying, tightening and green pruning with drastic cutting have to be taken into great consideration during cultivation. Vintage is of traditional type, slow boiling and barrel aging of the product (few months at least) are required to refine and to amalgamate the characteristics of this wine.

Villar S.Costanzo: Artersio - S.Cateriana
Dronero: Zona Rella e Lauretta - Zona Basso Picco


The other local varieties are not spread and are much less known: Grapes d'Antom. Montanera . Nebbiolo Pirulè. Because of problems derivating from grapewines illnesses reaching the area 20 to 30 years later than the Monferrato e Langhe regions, more largely spread wines were introduced with particular reference to Barbera. Local varieties are tough, less sensible to illness and strong to grey moul and rottenness and, because of the very dry climate, all they need is some traditional treatment with copper and sulpher only. The mixture of these varieties together with the climate and the type of soil of this region allows a production of a very particular product, a mountain wine which has great and unmistakeble characteristics of bouquet and aroma.