Apeca
In 2018, the Apeca wine estate was established in Alba, in the Lower Piemonte, with the aim of creating great sparkling wines that enhance the Alta Langa region. The winery was born from the meeting of Marco Perissinotto, a creative and modern chef, Stefano Campaniello, a sommelier and winemaker from Langa, and Soren Hansen, a Danish manager madly in love with Italian wine. The name "Apeca" indeed comes from the combination of the surnames of the three partners.
For its sparkling wines, the Apeca estate cultivates Pinot Nero, Chardonnay, and Nebbiolo grape varieties, adopting agronomic practices in harmony with nature and its rhythms. The winemaking approach chosen by the three founding partners is oriented towards respecting the expression of the territory, thus rejecting any invasive practices. Once the sparkling wine bases are created, the liquids are placed in bottles or autoclaves for the second fermentation according to the Metodo Classico and Metodo Charmat, respectively. The aging on the lees in glass then extends up to 30 months in the case of Alta
In 2018, the Apeca wine estate was established in Alba, in the Lower Piemonte, with the aim of creating great sparkling wines that enhance the Alta Langa region. The winery was born from the meeting of Marco Perissinotto, a creative and modern chef, Stefano Campaniello, a sommelier and winemaker from Langa, and Soren Hansen, a Danish manager madly in love with Italian wine. The name "Apeca" indeed comes from the combination of the surnames of the three partners.
For its sparkling wines, the Apeca estate cultivates Pinot Nero, Chardonnay, and Nebbiolo grape varieties, adopting agronomic practices in harmony with nature and its rhythms. The winemaking approach chosen by the three founding partners is oriented towards respecting the expression of the territory, thus rejecting any invasive practices. Once the sparkling wine bases are created, the liquids are placed in bottles or autoclaves for the second fermentation according to the Metodo Classico and Metodo Charmat, respectively. The aging on the lees in glass then extends up to 30 months in the case of Alta
