About this wine
Vineyard and terroir
The grapes come from the Ascheri vineyard in the commune of La Morra. The vines stand at 310–370 m on southwest- and southeast-facing slopes, in soils of marl, clay and limestone. Plantings date from 1973 to 2005. Matteo Ascheri developed growing methods for each stage of the vine’s cycle and his own approach to soil management, drawing on six years as head of Piedmont’s Experimental Centre for Viticulture and his work with researchers.
Grapes
The Matteo Ascheri project included the selection of different clones.
Vinification
For the 2019 vintage, the grapes were harvested from 6 to 8 October. The must fermented for 18 days in stainless-steel tanks at 30 °C. The winery works without rotary fermenters, must concentrators, reverse-osmosis filters, micro-oxygenation systems or an outside consultant.
Ageing
The wine matured for 24 months in oak barrels, of which 10% were new.
Serving and pairing
Decant before serving.
Vintage notes
A prolonged winter was followed in 2019 by a late spring marked by rain and low temperatures until mid-March. Substantial soil-moisture reserves supported even, though later-than-usual, vine development. High temperatures in June accelerated growth after the slow start. During summer, hot days alternated with rainy, moderately warm conditions. The estate’s harvest ran from the first half of September into the second half of October. Sharp temperature fluctuations slightly reduced yields, while grape quality remained excellent.
Label / history
The Matteo Ascheri label is reserved for limited-production wines from individual vineyards and selected vintages. It was developed after years of investment in vineyards and cellars as an expression of Matteo Ascheri’s approach to wine and terroir.
