Crissante Alessandria
This is Barolo at its balanced, aromatic best. IAN CAUBLE, Master Sommelier
Great things to come from this producer… GARY WALSH, The Wine Front
This small family property is nestled in the frazione of Santa Maria in the commune of La Morra. Today, brothers Alberto and Luca run the 6-hectare property producing lilting and aromatic Baroli as well as a compliment of Pedemonte’s classic varietals.
For nearly eight generations or at least as far back as records go, the family has been growing grapes in the small village. Until 1958 they were sold to many of the most famous wineries in the Langhe but in 1958 Crissante Alessandria along with his wife Teresa decided to start bottling wine themselves with their first blend from vines off Roggeri and the Capalot cru. Over the years the family has acquired new vineyards in La Morra and in the ’80s started to bottle several crus, including Capalot separately.
Today the property has doubled in size with Luca and Alberto at the helm. Alberto joined his father and grandfather in 2007 and is now in charge of winemaking where he employs a mix of small barrels and traditional Slavonian oak. The smaller formats barrels tend to be used for the Langhe nebbiolo while he prefers, like his grandfather, larger oak for the cru Baroli.
In the winery vinification is a combination of traditional and modern techniques. Approximately two weeks for fermentation in temperature-controlled steel tanks where Alberto likes to keep ferments around 26-28 degrees. Before moving to barrel he uses multiple daily pump overs, manual punch-downs for extraction and around 24 months of extended aging once in cask.
Great things to come from this producer… GARY WALSH, The Wine Front
This small family property is nestled in the frazione of Santa Maria in the commune of La Morra. Today, brothers Alberto and Luca run the 6-hectare property producing lilting and aromatic Baroli as well as a compliment of Pedemonte’s classic varietals.
For nearly eight generations or at least as far back as records go, the family has been growing grapes in the small village. Until 1958 they were sold to many of the most famous wineries in the Langhe but in 1958 Crissante Alessandria along with his wife Teresa decided to start bottling wine themselves with their first blend from vines off Roggeri and the Capalot cru. Over the years the family has acquired new vineyards in La Morra and in the ’80s started to bottle several crus, including Capalot separately.
Today the property has doubled in size with Luca and Alberto at the helm. Alberto joined his father and grandfather in 2007 and is now in charge of winemaking where he employs a mix of small barrels and traditional Slavonian oak. The smaller formats barrels tend to be used for the Langhe nebbiolo while he prefers, like his grandfather, larger oak for the cru Baroli.
In the winery vinification is a combination of traditional and modern techniques. Approximately two weeks for fermentation in temperature-controlled steel tanks where Alberto likes to keep ferments around 26-28 degrees. Before moving to barrel he uses multiple daily pump overs, manual punch-downs for extraction and around 24 months of extended aging once in cask.
