Only grapes grown on our estate are used to make our wines. The meticulous care that goes into grape cultivation culminates with a stringent thinning of bunches to ensure that only the highest quality fruit is used to make the wines.
The range of wines includes the famous Piedmontese reds, plus some other wines that, over the years, have become part of the Winery's tradition. The list includes:
Dolcetto d’Alba DOC: obtained from prime-quality grapes grown in the Nonna Marcellina (Granny Marcellina) vineyard.
Barbera d’Alba DOC Superiore: this Barbera gains its 'superior' title from the Disciplinary Body thanks to two special treatments that it undergoes during production: a particularly thorough thinningout of the bunches and an extra ageing process that takes place in wooden casks.
Canebbio® Langhe Nebbiolo DOC: made with Nebbiolo grapes using a similar, slightly shorter, process of vinification compared to Barolo DOCG, and a final addition of 10 to 15% Barbera d’Alba DOC, as required by the Disciplinary Body.
Barolo DOCG: obtained by the grapes from Ravera and Terlo crus vinified separately, our Barolo is usually
aged in big Slavonian oak barrels for minimum two years.
The other wines produced according to Cagliero Winery traditions and using grapes grown exclusively on the Cagliero Farm estate, are the following:
Rabel® Langhe Bianco DOC: a white wine with an excellent perfume obtained using a soft pressing procedure of three grape varieties all together: Arneis, Favorita and Sauvignon.
Chiamblò® Langhe Rosato DOC: a rosé made using white vinification of Barbera and Nebbiolo grapes.
Galverno® Langhe Rosso DOC: made with a similar process to the traditional 'ripasso' – that is the contact of the just produced Dolcetto wine on the marcs of Nebbiolo grapes
Barott®: a rosé sparkling wine obtained from Freisa and Nebbiolo grapes made with a long Martinotti (Charmat) Method.
More recently, other historical recipes have been adapted and reproduced by the Winery. These include:
Barolo Chinato, produced using the Cagliero Barolo DOCG base added to a recipe based on a Cagliero traditional mixture of herbs and spices.
Grappa di Barolo, made from the marc of Nebbiolo grapes left over from the vinification of Barolo
DOCG.
