Santa Vittoria d'Alba

In Santa Vittoria d'Alba, ancient village of Roero, we produce a typical white fragrant wine, Roero Arneis, and full-bodied reds wines, Roero, Barbera d'Alba and Nebbiolo d'Alba.

The Farm

My family has been working in the Farm for four generations.
At first the activity was mainly based on livestock breeding and cultivation, and only marginally on vineyards.
My grandfather began to give more importance to viticulture and then with my father we focused only on the management of the vines, acquiring new lands and starting with a small winery which was founded in 2017 in Santa Vittoria d'Alba, a small town in Roero, located in the north-eastern part of the province of Cuneo, Piedmont.

Daniele Dabbene was born in Alba in 1995 and lives in Santa Vittoria d'Alba where since he was a child he showed great love for the land and for the territory. He attended the agrarian school, and, during his studies, cultivated his passion for wine. Making experience in the family business, Daniele refines and acquires further and fundamental knowledge, which in 2017 allows him to start the company dedicating himself full time to the activity of "vigneron", taking care of the entire production chain: management of the vineyards , vinification and sale of the finished product.


Daniele Dabbene


Daniele, Lorenzo and Valter Dabbene

 
 

The Vineyards

The management of all our vineyards takes place in a NATURAL way.

  • The first intervention in the vineyard is the fertilization, which is carried out at the end of each harvest in manual mode and only with organic matter, COW LETTER or HUMUS, observing the needs of each individual plant that is understood by the color of the leaves, which always indicate the state of health of the vine, and to the vigor of the plant itself.
  • Winter pruning consists in leaving a number of buds for each plant ranging from 5 to 8.
  • The first thinning is carried out in mid-July and consists in removing from every single plant 50% of the production on all the grape varieties: ROERO, NEBBIOLO D'ALBA, BARBERA D'ALBA and ROERO ARNEIS.
  • The second thinning takes place in mid-August and consists in reducing the bunches by eliminating the lower part (the tip), this operation takes place for the NEBBIOLO D 'ALBA. For more important wines such as ROERO and BARBERA D'ALBA, the bunches are cut in half, leaving the upper part which is the richest and most concentrated one. For ROERO ARNEIS, which produces already very small clusters, the second thinning consists in removing the sun-burnt berries or the green berries that have not completed the ripening process at best.
These and other small precautions allow us to harvest very healthy and ripe grapes every year, rich in sugars, aromas and fragrances that during fermentation are transferred to wine.

Daniele
 

The Wine Cellar

Our farm produces wines that derive from individual vineyards. Every year we repeat the same processes both in the vineyard and in the cellar. This is a strong point for us. Following this philosophy, every vintage is different because atmospheric agents influence the vineyard and consequently the wine in a decisive way. So we can obtain wines of different vintages with unique characteristics even if the vineyard is the same.

The grapes are brought to the cellar in boxes to preserve the integrity and quality of the bunch. In all the various cellar operations no substance is used that can change the characteristics of the wine (increase in color, structure, aromas, tannin, etc.).
The alcoholic fermentation for red wines lasts 10 to 30 days and takes place in steel tanks, spontaneously without yeast inoculation.
At the end of malolactic fermentation in steel tanks, which also occurs spontaneously, Nebbiolo d'Alba and Barbera d'Alba are refined in the wood. When bottled, the content of sulphites is less than 50% of the quantity permitted by law: this is the only substance that is foreign to the grape.
Nebbiolo d'Alba and Barbera d'Alba are not filtered, but cleaned by natural decantation in steel tanks then are bottled in August with the new moon in a waning phase.
At Roero Arneis a cold pre-fermentation maceration and a controlled temperature fermentation are carried out. The fine lees are then refined for at least six months (battonage). The bottling is performed in June with the moon in a declining phase.


The Wines

 
 
 
 

Nebbiolo d'Alba DOC - Genta

Harvest 2017 - 14.5% alcohol volume - 100% nebbiolo grapes
The vineyard has southern exposure.
Organoleptic characteristics
It has a garnet red color with orange reflections. intense and persistent with an exceptionally olfactory heritage complex but of great finesse and elegance.
On the palate the components of acidity and tannins are pleasantly balanced with persistence and intensity that make it a powerful wine, elegant and with great personality.
Genta should be served at temperature between 16 and 18 degrees. Ideal for aged cheeses, red meat and risotto.

 
 
 

Barbera d'Alba DOC - Valentino

Harvest 2017 - 16% vol. - 100% barbera grapes
The vineyard has a south-west exposure.
Organoleptic characteristics
It has an intense ruby red color with bright shadows. The nose is rich, with aromas of red berry fruits, in particular blackberry adn plum, more advenced notes of jam.
On the palate it's large and enveloping, with ripe aromas. Subtle tannic texture and good final freshness.
Valentino should be served at temperature between 16 and 18 degrees. Ideal for red meat, white meat and risotto.

 
 
 

Roero Arneis DOCG - Il Pedrino

Harvest 2018 - 15% alcohol volume - 100% arneis grapes
3 hectares of vineyards facing north-east, north, northwest. The soil is rich in very soft and permeable mineral salts, and the tuff is very present. We have a plant density of 6000/6500 vines per hectare.
Organoleptic characteristics
The product has an intense straw color with amber reflections. Delicate and fresh perfume. Taste dry, soft tasting, pleasant and bitter.
Il Pedrino should be served at a temperature between 8 and 10 degrees. Great for appetizers, pasta dishes, fish and white meats. Suitable for a kitchen with delicate flavors.

Roero Arneis DOCG - Il Pedrino

Harvest 2017 - 15.5% alcohol volume - 100% arneis grapes
3 hectares of vineyards facing north-east, north, northwest. The soil is rich in very soft and permeable mineral salts, and the tuff is very present. We have a plant density of 6000/6500 vines per hectare.
Organoleptic characteristics
The product has an intense straw color with amber reflections. Delicate and fresh perfume. Taste dry, soft tasting, pleasant and bitter.
Il Pedrino should be served at a temperature between 8 and 10 degrees. Great for appetizers, pasta dishes, fish and white meats. Suitable for a kitchen with delicate flavors.

Maps

Azienda Agricola Dabbene Daniele


Case Nuove Gottino 9/2
12069 - Santa Vittoria d'Alba (CN)
Email: dabbenedaniele@gmail.com
Tel: +39 3246325112

Tours and tastings in the cellar are planned and appreciated.

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