“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
PIEMONTE GRIGNOLINO D.O.C. Italy.
General characteristics: CarlindePaolo's dedicated work is aimed at the total satisfaction of the customer, the great protagonist of this oenogastronomic show. The objective of such a professional commitment is to make anyone drinking its wine rediscover a long forgotten pleasure. Hence the production of a fresh and fragrant Piemonte Grignolino, featuring a lively and satisfactory taste, a quality obtained by anticipating the grape harvest and with a regular 4/5 days maceration carried out at low temperatures. The preservation aims at maintaining the primary flavours, that is those of the original grape.
Alcohol content: 12%
Colour: Very Light ruby red.
Scent/flavour: intense strawberry scent, harmonious and velvety flavour with a balanced acid structure with soft tannins.
Prevailing flavours: strawberry plant, other berry fruit.
Serving temperature: 14-16 °C.
Gastronomic pairings: simple plates, cold cuts and salami, cheeses, pairs well with almost any simple food.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5000 to 5500 plants per hectare.
Vineyard average age: 20/40 years
Grape yield: 85 q./ha
Production: 15,000 bottles/year
General characteristics: CarlindePaolo's dedicated work is aimed at the total satisfaction of the customer, the great protagonist of this oenogastronomic show. The objective of such a professional commitment is to make anyone drinking its wine rediscover a long forgotten pleasure. Hence the production of a fresh and fragrant Piemonte Grignolino, featuring a lively and satisfactory taste, a quality obtained by anticipating the grape harvest and with a regular 4/5 days maceration carried out at low temperatures. The preservation aims at maintaining the primary flavours, that is those of the original grape.
Alcohol content: 12%
Colour: Very Light ruby red.
Scent/flavour: intense strawberry scent, harmonious and velvety flavour with a balanced acid structure with soft tannins.
Prevailing flavours: strawberry plant, other berry fruit.
Serving temperature: 14-16 °C.
Gastronomic pairings: simple plates, cold cuts and salami, cheeses, pairs well with almost any simple food.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5000 to 5500 plants per hectare.
Vineyard average age: 20/40 years
Grape yield: 85 q./ha
Production: 15,000 bottles/year
“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.