On the way to the village of Monforte d’Alba, just passed Perno hamlet you can reach Località Castelletto. Monforte d’Alba is today one of the most renowed for the wines production.
This village, one of the most characteristic of the Bassa (Low) Langa area, home of the Nebbiolo grape and noble wines such as Barolo, Barbaresco, Barbera, of the celebrated truffle and of the Tonda e Gentile (Round and Gentle), the famous hazelnut of Piemonte used in the production of its desserts.
In this area, dipped in the silence of Langhe you can found Cascina Gramolere founded in 1966 and owned by the agrotechnic Claudio Pressenda.
This is a small family run business where Pressenda family produces typical red Langa wines in the respect of tradition. They sell in Italy and abroad, unpacked too.
The Farmhouse has 4.5 ha of vineyards in half hill, cultivated in red grapes as nebbiolo, barbera and dolcetto. The average annual production is 20.000 bottles.
Working in the Vineyards
The work in the vineyards, strictly carried out by hand, comprehend a broad spectrum of different activities: from December to March the vines have to be pruned; in March-April there’s the binding then from May to the end of June there’s the removal of the basal shoots and the “green binding” (these operations are part of the “green pruning” which is aimed to remove the excessive plant’s parts and to create a closely perfect espalier).
Then, by the end of July, the numbers of the racemes has to be reduced, in order to improve the health and strenght of the remaining ones. The only vine related activity which is carried out with the help of machines is the removal of the excessive plants’ tops.
Last (but not least) from September to October it is the harvest season.
The pesticide treatments, from April to August, the scarification and fertilization of the soil in autumn, the herbicide and grass clipping 3-to-4 times a year, are instead carried out by machines.
In the cellar we use the technique of soft pressing, the fermentation follows the traditional method (cap with pumping). After the fermentation follows a second soft pressing, accompanied by different decanting to keep the wine clear. The wine is then stocked in stainless steel (or concrete) tanks. The ageing for Barolo and Barbera d’Alba is continued in oak barrels (thouhg not barriques).
The final stage is the bottling and the packaging, the latter being executed in a separate room.