The Pinerolo area lies at the foot of the Cottian Alps, between the mouth of the Val Chisone and the plain, comprising hills, foothills and Alpine valleys. The proximity to the mountains creates a cool, bright environment, favourable to preserving acidity and defining aromas, whilst sunny exposures and good ventilation contribute to the grapes’ healthy ripening. The vineyards are situated on hillsides, foothill terrain and gravelly areas, with soils characterised by the presence of alluvial deposits and material from the valleys. On the steepest slopes, viticulture takes the form of terraced vineyards, sustained by manual vineyard management and a strong connection to the landscape.
The Pinerolese DOC designation encompasses a broad range of grape varieties, in which Barbera, Bonarda, Nebbiolo and Chatus are blended with Freisa, Dolcetto and historic local varieties. Among these, the Doux d’Henry stands out, with its fresh and fruity profile, as does the Ramìe, associated with the territories of Pomaretto and Perosa Argentina and produced from a blend of Avanà, Avarengo, Chatus and Becuet. The range includes reds, rosés and a few white wines made from Malvasia and Bian Ver, which bring out the aromatic character and liveliness typical of the foothill areas.
In the vineyard, the Guyot training system is predominantly used, alongside practices designed to ensure a balance between vine growth and yield and to maximise the exposure of the bunches. In the cellar, winemaking aims to preserve varietal identity, freshness and harmony; the Pinerolese Nebbiolo also undergoes twelve months’ ageing, at least six of which are spent in oak. The roots of local viticulture date back to the Middle Ages and are reflected today in the rediscovery of indigenous varieties and an Alpine winemaking tradition that is elegant and deeply rooted in the local terroir.
