Quinto Chionetti

Founded in 1912 in the hills of Dogliani, the Chionetti winery has become a monument under the leadership of Quinto Chionetti, who was born and always lived next to his vineyard, Dolcetto, and is a veteran of more than 80 vintages. Today, ownership of the winery is in the hands of his grandson Nicola, the fifth generation of the family, who has seen to the conversion of the entire production to organic, in line with the family's traditional values: classic procedures, thinning in the vineyard, and use of indigenous yeasts.

Chionetti owns 15 hectares of vineyards, cultivated with respect for nature and organic farming, making a careful selection of grapes. Harvesting is done manually with the grapes picked in boxes that flow directly to the winery; here the grapes undergo a soft crushing and are placed in steel tanks for fermentation. Fermentative maceration involves the presence of the skins, daily pumping over and continuous temperature control. After 10-15 days, the wine undergoes racking to remove deposited yeast cells and other substances that could cause olfactory alterations, but always avoiding the use of filters in favor of traditional procedures. After malolactic fermentation, the winery's wines undergo aging in steel, cement or wood for a period that can vary from 11 months to 3 years.

At Cascina Briccolengo, the historic home of the Chionetti winery, 85,000 bottles are produced annually. Always coherent to a stylistic stamp set many years ago, the wines coming out of this winery come from an agricultural regime that has categorically banned chemical interventions. Chionetti's wine shows an uncommon attachment to the territory and the tradition and, while representing a recognized institution in the area, it does not lose the ability to surprise and excite.