Cantina Togliana
Everything is evidently done by hand carved by the Dora Baltea, at altitudes between 400 and 1,000 meters. The plants are set in place on the narrow terraces built by the Romans, eager to populate and organize the area to curb the warlike intentions of the Gauls. The hard work continues even today with the maintenance of the characteristic pergolas on which the vine climbs: the topie, as they are locally called, consist of a framework of wooden beams supported by stone pillars. The alpine stone properly so called represents the geological emblem of the area: the gneiss, that is, the metamorphic rock composed of granite and diorite, constitutes the rocky base over which the more or less deep morainic deposits of the river-glacial terraces formed from the retreat of ancient glaciers spread. Here is rooted the local variety of Nebbiolo, the Picoutèner in the patois language, Picotendro as it is known to most, rich in highly developed aromatic precursors and therefore sensitive to the risk of late frosts due to the very long growing cycle.
Everything is evidently done by hand at Cantina Togliana, from winter pruning to harvest, on an incredibly laborious patch of land and for a handful of bottles a year, about 2,000 divided into two labels. The vinifications are the non plus ultra of tradition: direct pressings, with long contact on the skins and spontaneous fermentations, then aging in large used barrels. Courageous Nebbiolos literally rooted in the territory.
Everything is evidently done by hand carved by the Dora Baltea, at altitudes between 400 and 1,000 meters. The plants are set in place on the narrow terraces built by the Romans, eager to populate and organize the area to curb the warlike intentions of the Gauls. The hard work continues even today with the maintenance of the characteristic pergolas on which the vine climbs: the topie, as they are locally called, consist of a framework of wooden beams supported by stone pillars. The alpine stone properly so called represents the geological emblem of the area: the gneiss, that is, the metamorphic rock composed of granite and diorite, constitutes the rocky base over which the more or less deep morainic deposits of the river-glacial terraces formed from the retreat of ancient glaciers spread. Here is rooted the local variety of Nebbiolo, the Picoutèner in the patois language, Picotendro as it is known to most, rich in highly developed aromatic precursors and therefore sensitive to the risk of late frosts due to the very long growing cycle.
Everything is evidently done by hand at Cantina Togliana, from winter pruning to harvest, on an incredibly laborious patch of land and for a handful of bottles a year, about 2,000 divided into two labels. The vinifications are the non plus ultra of tradition: direct pressings, with long contact on the skins and spontaneous fermentations, then aging in large used barrels. Courageous Nebbiolos literally rooted in the territory.
