Batasiolo
The Piedmontese estate Batasiolo represents a reality of the Barolo area important for volume and quality, active since the 1970s, a period when the Dogliani family started the winemaking activity at the foot of the La Morra hill. In particular, the purchase of the historic Kiola winery by the family in 1978, with its 7 "properties", scattered in prestigious areas of the Langhe suited for Nebbiolo production, dates back to this time. Today, for the aging phase of the wines, the estate also uses a modern and beautiful underground barrel cellar, where a thousand wooden barrels containing the precious liquid rest at controlled temperature and humidity values.
The estate's owned hectares exceed 150, of which 70 are included in the Barolo denomination, planted on soils characterized by the presence of marls with varying content of clay, limestone, and sand, located at an altitude ranging from 250 to 420 meters above sea level. The varieties worked are the traditional ones of Lower Piemonte, namely namely Nebbiolo, Barbera, Dolcetto, Arneis, Moscato Bianco, and Cortese, alongside the international grape varieties Chardonnay and Pinot Nero. Fermentations mainly take place in specially designed temperature-controlled stainless steel fermenters, with more or less prolonged macerations for red grapes accompanied by periodic pump-overs. Instead, the subsequent maturation phase can take place in steel, in barriques, in tonneaux, or in large old barrels, depending on the label in question. In particular, the woods used are quite varied in type as well as size, with the most traditional Slavonian oak paired with French oaks of different origins and toasting levels.
modern approach yet respectful of tradition.The Piedmontese estate Batasiolo represents a reality of the Barolo area important for volume and quality, active since the 1970s, a period when the Dogliani family started the winemaking activity at the foot of the La Morra hill. In particular, the purchase of the historic Kiola winery by the family in 1978, with its 7 "properties", scattered in prestigious areas of the Langhe suited for Nebbiolo production, dates back to this time. Today, for the aging phase of the wines, the estate also uses a modern and beautiful underground barrel cellar, where a thousand wooden barrels containing the precious liquid rest at controlled temperature and humidity values.
The estate's owned hectares exceed 150, of which 70 are included in the Barolo denomination, planted on soils characterized by the presence of marls with varying content of clay, limestone, and sand, located at an altitude ranging from 250 to 420 meters above sea level. The varieties worked are the traditional ones of Lower Piemonte, namely namely Nebbiolo, Barbera, Dolcetto, Arneis, Moscato Bianco, and Cortese, alongside the international grape varieties Chardonnay and Pinot Nero. Fermentations mainly take place in specially designed temperature-controlled stainless steel fermenters, with more or less prolonged macerations for red grapes accompanied by periodic pump-overs. Instead, the subsequent maturation phase can take place in steel, in barriques, in tonneaux, or in large old barrels, depending on the label in question. In particular, the woods used are quite varied in type as well as size, with the most traditional Slavonian oak paired with French oaks of different origins and toasting levels.
modern approach yet respectful of tradition.
