Castello di Neive

Castello di Neive

Piemonte

Barbaresco

“I have a very neat memory of the Santo Stefano hill in 1960, on the day the shooting season was opening: blackberry bushes were everywhere, covering the gullies made by the summer storms, and everyone was falling while trying to catch the many hares jumping from every corner…. nevertheless, our father Giacomo, who knew the great potential of Santo Stefano, chose to acquire that wild hill…” Italo Stupino
 
The Santo Stefano vineyard is a justly famous and revered cru, perhaps more internationally recognised for Bruno Giacosa’s offering, but it was the Stupino family who recognised the quality of the fallow site in the 1960s and transformed it into arguably...READ MORE

Castello di Neive

Piemonte

Barbaresco

“I have a very neat memory of the Santo Stefano hill in 1960, on the day the shooting season was opening: blackberry bushes were everywhere, covering the gullies made by the summer storms, and everyone was falling while trying to catch the many hares jumping from every corner…. nevertheless, our father Giacomo, who knew the great potential of Santo Stefano, chose to acquire that wild hill…” Italo Stupino
 
The Santo Stefano vineyard is a justly famous and revered cru, perhaps more internationally recognised for Bruno Giacosa’s offering, but it was the Stupino family who recognised the quality of the fallow site in the 1960s and transformed it into arguably the greatest cru in Barbaresco. Santo Stefano is basically a monopole of the Stupinos – but for the parcel of fruit they sell to Giacosa – and their bottlings are typically profound with significant ageing potential.

Castello di Neive’s approach is essentially traditional, though far from rustic. An intimate and co-beneficial relationship with the University of Turin (since 1970) enables them to be at the cutting-edge of clonal selection and viticulture, as well as to be constantly aware of new technology, whilst also proving the validity of some very old methods.
 
Fermentation takes place in temperature controlled stainless steel vats with regular pumping over. The ferment temperature is limited to 30˚C. Malolactic and ageing take place in large French oak barrels.

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