Sensory features: This elegant Gavi from Olim Bauda boasts a stunning bouquet of floral notes and soft citrus fruits. A fresh and dry white wine, with crisp floral notes and hints of underlying minerality leading through to a piercingly pure finish.

Best served: Pairings well with shellfish, fresh oysters on the half shell (unadorned), seafood, Caprese salad or a semi soft/creamy cheese like taleggi.

Technical notes
Grape variety: Cortese 100%.

Vinification: grape destemming and pressing take place on the evening following harvest. Then, the must is poured into stainless steel vats, where it undergoes maceration along with skins at a temperature of 12°C. After skin separation, alcoholic fermentation begins and goes on for about 15 days at a temperature of 15-16°C; this temperature is needed to preserve the wine’s delicate flavour. Later on, a refinement will take place in stainless steel vats untill February.

Alcohol content: 12%

Bottle size: 750 ml

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Sensory features: Bright and fresh with citrus, floral and leesy aromas and flavours. Olim Bauda's Gavi is juicy and crisp with a wonderful prickly, quinine character on the finish. A delicious, lip-smacking beauty.

Technical notes

Grape variety: 100% Cortese 

Vinification: grape destemming and pressing take place on the evening following harvest. Then, the must is poured into stainless steel vats, where it undergoes maceration along with skins at a temperature of 12°C. After skin separation, alcoholic fermentation begins and goes on for about 15 days at a temperature of 15-16°C; this temperature is needed to preserve the wine’s delicate flavour. Later on, a refinement will take place in stainless steel vats untill May.

Best served: Drink this aromatically compelling, super distinctive Gavi young to capture the with wine's freshness, crispness and zip. Enjoy with golden trout, snapper, soups,
vegetarian frittatas, seasonal squashes, clams, and halibut.

Alcohol content: 13%

Bottle size: 750ml

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Sensory features: It has a characteristic straw yellow colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas. To the palate it is fresh and fragrant, as sweetness and acidity are properly balanced. The carbon dioxide fine development makes it slightly creamy, with an elegant and persistent close.

Technical notes
Grape variety - Moscato 100%.
Vineyard: grapes are grown on the "Centive" farmhouse vineyards located in Fontanile. Harvest takes place in the second week of September.
Vinitification: after being left with skins for a few hours at low temperature, the must is separated. After clarification and a first filtering, the must is left to macerate at low temperature in small stainless steel autoclaves. During fermentation foam is removed. To stop fermentation, the must is cooled and before bottling it undergoes micro-filtering again. Bottling is carried out in November, two months after harvest.

Wine release: it begins at the end of November of the same year of the harvest. Best to sell in the first 2 years.

Alcohol content: 5.5%

Bottle size: 375ml & 750 ml

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Sensory features: This is an exceptional example of a modern-style barbera, having a deep, bright ruby-red colour with a rich concentrated nose depicting cherry and berry fruit aromas. The palate is generous and full-bodied with a long and enticing finish.

Technical notes 
Grape variety: Barbera 100%
Vineyard: “La Villa”. Grape yield does not exceed 60 quintals per hectare.
Vinification: Harvest in Bauda vineyard takes place in the first week of October and grape selection is completely made by hand. Immediately after having been harvested, the evening grapes are pressed in the Estate cellar and then poured into stainless steel vats. Maceration along with alcoholic fermentation lasts 12 days. Throughout all the steps, fermentation temperature is constantly kept under control and never exceeds 30°C. Wine is bottled in the month of July, and bottle refinement goes on for three months. Wine release : wine is released to the market in the autumn of the year after the harvest.

Alcohol content: 14,00%

Bottle size : 375ml & 750 ml

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Sensory features: Garnet red with purple hues. On the nose it shows complex, subtle, deep aromas with well balanced notes of ripened fruit, plum, cocoa and spice. To the palate is soft and harmonious, well structured and properly alcoholic with sweet and fine-grained tannins that give the wine proper fullness. It has a persistent and enticing close.

Technical notes Grape variety - Barbera 100% Vineyard: "Le Rocchette". Yield per hectare less than 50-60 quintals (depending on the vintage).

Vinification: Harvest in Bauda vineyard takes place in the first week of October and grape selection is completely made by hand. Immediately after having been harvested, the evening grape is pressed in the Estate cellar and then poured into stainless steel vats. Maceration along with alcoholic fermentation lasts 12 days. Subsequently, wine is placed into 25-Hecto litres French oak barrels (Allier) where it is left to age for 18 months. After a further 12-month bottle refinement, wine is ready to be released to the market. Wine release: it is released 30 months later, after the millesime vintage.

 Alcohol content: 14,00%

 Bottle size: 750 ml

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Born with the vintage of the year 2002, the subzone “Nizza” includes 18 small town territories; the wine boasting this origin name shall be produced from the grapes coming from the vineyards selected in this area and approved for being favourably exposed. This wine is only produced in those years cosidered of good quality

Sensory features  Opulent in colour, this smooth red wraps a sumptuous texture around blackberry, plum and violet flavours. Firm, rich, and complex with vivid acidity and a lengthy finish.

Technical notes Grape variety - Barbera 100%
Vineyard: The “Nizza” vineyard is located in Incisa Scapaccino area at the Olim Bauda estate. Its yield is 45/50 quintals per hectare.
Vinification: Grapes from the “Nizza” vineyards are hand between the first and second week of October; that same evening they are squeezed and poured into stainless steel vats and left to undergo alcoholic fermentation at controlled temperature. After the first fermentation is completed, the juice is poured into French oak barriques and left there for 15 months refining. In July, after bottling, it is left to refine in the bottle for at least 1 year.

Alcohol content: 14,00%

Bottle size: 750 ml

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Sensory features: The typical ruby red colour of Nebbiolo. Ample and complex. The sensations are floral, with notes of fresh and withered rose and violet, wild strawberries, raspberries and cherry jam, spice, chocolate, cloves, black pepper and nutmeg. This is a wine warmed by alcohol, presenting finely marked tannins that are smooth, but with tart and acidic notes.

Technical Notes

Grape variety: Nebbiolo

Vinification: The grapes are usually selected, exclusively by hand like all our grapes, in the first week in October. The freshly harvested grapes are crushed in the estate’s cellar and transferred into stainless steel tanks for alcoholic fermentation and maceration on skins. 

Aging: The wine is then transferred to an oak barrel with a capacity of 25 hl, where it spends 18 months ageing. After ageing in the bottle, the wine is ready for release for sale.

Best served: Beef tenderloin, roast turkey and pork sausage.

Alcohol Content: 14.5%

Bottle Size: 750ml

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"The Freisa d’Asti is one of the wines that made the history of Monferrato. Since the beginning of the sixteenth century it was considered “a grape of first quality” that managed to get a price even double the “common grapes” … It already presented all the characteristics to become a symbolic wine of this territory, nobility that research by the University of Turin confirmed with genetic analysis: a direct relationship between the Freisa and Nebbiolo vines. Age it in your cellars and if you like a roast lamb or a good seasoned Piedmontese cheese, you will enjoy a unique experience." Gianni Bertolino, Tenuta Olim Bauda

Sensory features: Ruby red tending to garnet. An exotic bouquet, displaying floral-infused strawberry, marine-inspired minerality, new leather and roses. On the palate, soft textures gave way to masses of inner violet floral tones, fresh strawberry, and savory minerality, as a mix of young fine tannin and brisk acids firmed up the experience going into the finish, leaving pretty inner florals. Different and very delicious.

Technical notes

Grape variety: Friesa

Vinification: Grapes are pressed the same evening of the harvest and put into vats for fermentation.

Aging: After the alcoholic fermentation, the wine is introduced in 25hl French oak barrels for aging for about 18 months. The wine completes its maturation with a bottle aging of about 12 months.

Best served: Meat, game and cheeses

Alcohol content: 13.5%

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Sensory Features: Dark red in colour with nuance predominate of the nebbiolo grapes. Tightly weaved, with plum, currant, blackberry sorbet and elderflower aromas. Dry mouth tannins supported by good acidity, notes of the same fruit on the nose complimented with notes of dried mint and cocoa powder.

Best Served: Sheep and goat meat, venison, aged goat cheese.

Techincal Notes: Grape varieties - Barbera 40% Freisa 30% Nebbiolo 30%. 

Vinification: the selection of the grapes takes place generally between the last week of September and the first of October and is made exclusively by hand. The grapes are pressed in the cellar of the estate and put into stainless steel vats for alcoholic fermentation and maceration that lasts for about 10-12 days. The wine was introduced into a cask of French oak (Allier) 18 HL for the aging of 18 months. After further aging in bottle, the wine is ready to be put on the market.

Alcohol Content: 14.5%

Bottle Size: 750ml

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Moscato Passito from one of the best wineries in Piedmont, made from late harvested Moscatel from the Piedmont's limestone soil and left to dry in the sun. It is put on the market at least 10 years after the end of fermentation.

Sensory features: Deep amber yellow colour immediately shows the consistency of the wine, fine bouquet intense and pleasant. It offers a progression of olfactory sensations reminiscent of dried fruit such as fig and apricot, candied fruit such as orange peel accompanied by sweet notes that recall icing sugar and honey. Very persistent in the mouth without becoming cloying thanks to a good balance of acidity with the marked residual sugar.

Technical Notes

Grape variety: Moscato

Vinification: the selection of Moscato grapes takes place well into the autumn, much later than usual for this variety. At the time of harvest, the grapes are decidedly overripe and the withering phase begins on the plant. After harvesting, the grapes are laid on grates and left to wither in the estate’s farmhouse. Immediately after crushing, the must is introduced into small casks, where fermentation takes place. This continues for quite some time. The wine is bottled after a long period of ageing in small oak casks. It is usually released for sale 10 years after harvesting.

Best served: Vanilla cream or panna cotta with caramel.

Alcohol content: 11%

Bottle size: 375ml

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Sensory Features: This unique liqueur is distilled from the best marcs obtained from the vinification of Pian Centive Muscat grapes.This distillate shows an amber colour after a long period of refinement in small Allier barrels. Harmonic but intense aromas; to the palate their flavour is soft, intense and persistent.

Technical Notes: The excellence of this grappa is guaranteed by the soft pressing of skins and seeds that are left in cask for fermentation. Separation from the must takes place before alcoholic fermentation. The distillate is typified by the rather intense aromatic flavours characteristic of Muscat, as it is obtained from dried grapes. The quality of grappa relies on the experience and skills that the master stillmen, equivalent to winemakers, have in selecting the heart of the distillate after having thrown head and tail away. Fresh marcs are poured into 200-litre casks where they await distillation to preserve freshness and aromas. We employ the traditional discontinuous technique according to which the leavenings are put in small copper steaming cauldrons. 

Alcohol Content: 40%

Bottle Size:  500 ml

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Sensory features:  This Grappa di Barbera is the result of the selection of the best marcs obtained from the vinification of Barbera grapes. This distillate shows an amber colour after a long period of refinement in small Allier barrels. Harmonic but with intense aromas to the palate. Soft, intense, and persistent.

Technical notes Grape Variety: Barbera d’Asti. The quality of grappa relies on the experience and skills that the master stillmen, equivalent to winemakers, have in selecting the heart of the distillate after having thrown head and tail away.For the production of our grappa we exclusively use marcs obtained from our grapes. Fresh marcs are poured into 200-litre casks where they await distillation to preserve freshness and aromas. We employ the traditional discontinuous technique according to which the leavenings are put in small copper steaming cauldrons.

Alcohol  content: 40%                                         

Bottle size  500 ml

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