The Stupino family and Pinot Nero
Recollections of the Pinot Nero produced by Giacomo, from Riccardi-Candiani grapes, plus the idea of using the Castello’s subterranean cellars for refermentation, inspired Italo and Giulio to plant two separate vineyards with Pinot Nero in 1990: one destined for red wine and the other for a sparkling, classic method ‘blanc de noir’.
Italo Stupino’s memories
"In 1957, my father Giacomo learned that Count Guido Riccardi-Candiani had decided to grub up an old vineyard of Pinot Nero, whose grapes until then had been sold to the Gancia cellar in Canelli. He decided to invest in this particular variety and asked the Count to sell him the grapes from the most recent harvest.
He vinified it and obtained an excellent wine, both elegant and smooth, at a time when Barbera was acidic and Nebbiolo beset with tannins. For many years, this was the wine for my brother's and my own parties.
Dr Giancarlo Scaglione, an excellent oenologist and previously the technical director at Gancia, a producer of Pinot Nero in Canelli, joined us as consultant in 1990 and at last we planted Pinot Nero vines.
Our first vintage of classic method sparkling wine appeared in 1993, followed by our red in in 1995"
Today we cultivate three hectares
of Pinot Nero
Two hectares below the Castello are planted with clones and are exposure-optimised for our red Pinot Nero, which matures in barriques in the Castello’s cellars and is then bottle-aged.
It is a beautiful amphitheatre, and the view most photographed by tourists to Neive. This is where we grow our Langhe DOC Pinot Nero iCortini.
of Pinot Nero
on the Gallina hill
In the Gallina zone, Pinot Nero goes into our long, classic method sparkling wine, which spends at least 36 months on its lees. The vineyard faces east to maximise acidity and avoid too-early ripening.
Once bottled, the wine rests at least 36 months on its lees in the Castello’s historical subterranean cellars while it undergoes refermentation and bottle-ageing.
These are the origins of our Piemonte DOC Pinot Nero Classic Method, an Extra Brut, pas dose, that is naturally smooth and elegant.