The tradition takes form in wine
The tradition, already present in the work in the vineyard, joins the winery technology of the cellar. In the various departments, particular attention is paid to keep the quality: wine is the result of a work process that does not tend to put stress on the product. . Vineyard, grapes, wine: three steps for a single result that makes Neive’s territory the true protagonist. All the rooms are equipped with devices for temperature control:quality and health of the wine transit also from here, to prevent thermal shock..
Pressing and vinification
The grapes are processed with machinery that separate the berries from the stalk, and squeeze in a soft way. Fermentations are controlled and replacements calculated according to the intensity of the color that you want to give to the wine.
Aging in the wine barrels
They are used wooden barrels for Barbaresco, Nebbiolo and Barbera, while in the barriques are refined the III Millennio, the Superior Barbera and the White Langhe "Due Soli". Giulio Pastura in this department pays great attention, and dispenses the use of wood in a specific way.
Packing and Warehouse
The white wines arrive around Christmas, while the red wines meet the bottle after the years of maturity which vary from two for Barbaresco to one for Barbera and Nebbiolo.
All the wines of San Giuliano Farm are obtained in purity to preserve the balance and the taste that comes right from the vineyard.
The production is around 60,000 bottles a year.
Moscato d'Asti, Piemonte Moscato Passito, Brachetto “Desiderio”, Arneis, Dolcetto, Barbera d'Alba, Barbera Superior "Fiore", Barbaresco, Nebbiolo Langhe, the "Due Soli" white, the Nebbiolo "Macnebio" and the III Millennio.
All Fridays* at 6.00 p.m.
Wine tasting Gourmet € 12.50
*During harvest time (from 20/08 to 20/10) availability may change