THE ALEMAT STORY

Alemat borns in the heart and mind of Savio Dominici at the end of ’80s, everything of course begins from a bottle of wine, tasted in the prestigious hills of our Piedmont and from the friendship with one of the best winemaker in Langhe. Love for wine and vineyard increases over the years until it turns real in 2012, when another crucial encounter makes feasible what once was only a dream. Passion always developed and cultivated becomes real thanks to the cooperation with a careful winemaker in Monferrato . Wine cellar is managed with the advice of a famous oenologist.

Welcome to Alemat

Discover our passion

Meet the Alemat Family

Visit our Vineyard

Map

Our Wines

Emilio

GRIGNOLINO D’ASTI

100% Grignolino

A hill in Penango, a single plot of land includes the winery vineyards. Grignolino is grown on the lower part, grows on a calcareous and clayey soil at an altitude of approximately 250 m. South exposed, with approximately 5000 vines per hectar and cultivated with the maximum respect for nature and environment. Almost every year, in August, a pruning is necessary to balance the productive load of the vine.

Handily picked at the end of September with an accurate selection of the best grapes, only when they have reached a perfect ripening.

After stemmed and pressing fermentation is made in stainless steel vats at a controlled temperature of 24°C on the skins, after some days, as soon as maximum color intensity is reached, we promptly proceed with racking off.

Once alcoholic fermatation is completed malolactic fermentation is promoted keeping the wine at a controlled temperature of 20°C.

The wine is ageing in stainless steel vats for 4-5 months than it is bottled. One more month in bottle before sale.

Light ruby and bright.

It starts with spicy notes, black pepper and small red fruits, it develops into the glass with a softer and wider finish with notes of sweeter fruits.

Velvety and intense, with good persistence, with light tannin typical of Grignolino, just noticeable.

Praie

BARBERA D’ASTI

100% Barbera

On the top of a hill in Penango at an altitude of approximately 300 mt, South exposed on a very poor calcareous and clayey soil. Density 5000 vines per hectar approximately.

Handly picked first ten days of October, with an accurate selection of the best grapes, only when they have reached a perfect ripening. Almost every year, in August, a pruning is necessary to balance the productive load of the vine.

Fermentation is made in stainless steel vats at a controlled temperature of 28°C, the most-wine is kept in contact with skins for 8-10 days, then we proceed with racking off and pressing. Malolactic fermentation follows at a controlled temperature of 20°C.

The wine is aging in stainless steel vats for 6-8 months than it is bottled. Two more months in bottle before sale.

Deep ruby with violet shades.

Cherry, red fruits and ripe black cherry.

Wide enveloping and intense, persistent, texture is important and dense; aftertaste brings back pleasant sensations of ripe red fruits aroma with a lightly spicy finish.

Brunaldo

MONFERRATO ROSSO

100% Croatina

On a hill in Penango at an altitude of approximately 250 mt, East exposed, reddish-brown soils. Density 5000 vines per hectar approximately.

Handly picked around middle of October, with an accurate selection of the best grapes, only when they have reached a perfect ripening. Almost every year, in August, a pruning is necessary to balance the productive load of the vine.

After stemmed and pressing fermentation is made in stainless steel vats at a controlled temperature of 28°C, the most-wine is kept in contact with skins for 8-10 days, then we proceed with racking and pressing. Once alcoholic fermatation is completed malolactic fermentation is promoted keeping the wine at a controlled temperature of 20°C with periodic batonnage.

At the end of malolactic fermentation the wine is poured in small oak barrels where it stays for about 12 months. 3 months in bottle before sale.

Deep ruby with violet shades.

Wide and complex, spiced at the beginning then it becomes softer and enveloping with scent of red fruits, plum and cherry.The blend is given by the light vanilla note with light roasting scents, just noticeable.

Full and intense, with long persistence, texture is important and dense and the palate perceives its density and roundness, important and round to the touch. Tasty. Aftertaste brings back spicy scent and sweet  sensations of ripe fruit.

Augusta

BARBERA D’ASTI SUPERIORE

100% Barbera

On the top of a hill in Penango at an altitude of approximately 300 mt, South exposed on a very poor calcareous and clayey soil. Density 5000 vines per hectar approximately.

Handly picked first ten days of October, with an accurate selection of the best grapes, only when they have reached a perfect ripening. Almost every year, in August, a pruning is necessary to balance the productive load of the vine.

After stemmed and pressing fermentation is made in stainless steel vats at a controlled temperature of 28°-30° C, the most-wine is kept in contact with skins for 12-15days, then we proceed with racking and pressing, at free-run must only first part of pressed is added. Once alcoholic fermatation is completed malolactic fermentation is promoted keeping the wine at a controlled temperature of 20°C.

At the end of malolactic fermentation the wine is poured in big oak barrels where it stays for about 18 months. 4 -6 months in bottle before sale.

Deep ruby with violet shades.

At the beginning red fruit, ripe black cherry and cherry.The aroma is wide, the big barrel gives natural complexity without leaving woody notes, vanilla flavor is very soft.

Wide enveloping and intense, persistent, texture is important and dense; aftertaste brings back pleasant sensations of ripe red fruits aroma with a lightly spicy finish.

"Alemat has discovered the secret to bottle emotions and serve them after an accurate ageing in oak barrel! They not only produce excellent wines but they also keep up the value of tradition, always aiming for modernity and the satisfaction of a very broad target! "

− Daniel M. , Sommelier Fisar

"The best Grignolino ever! Many times we think that the best wines are the result of families with long traditions, and it is surprising how such a young cellar produces wines in a workmanlike manner. "

− Mirjam N. , Sommelier Fisar

"I recommend everyone the Grignolino of Alemat. It 's very fresh and its lingering aftertaste make it dangerous ... every sip is like a kiss and you immediately would like to get another one and then another one."

− Cristina R. , Sommelier AIS