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In the local dialect of old rural Piedmont the word "beni", meaning "property, assets", has always been used with a slightly different meaning, denoting not only the farming land belonging to large landowners, but also small-holdings: "andè nti beni" means going out into the fields or the vineyards to work or to give instruction. Nourishment comes from the land - the asset par excellence - and the soul of the farmer, who identifies himself with his property, is inextricably tied to the land. The "Beni di Batasiolo", the amphitheatre of vineyards surrounding our cellars, was the original setting for our company. Over the years other farms - other "properties" - have been added to this nucleus, and now the estate covers nearly one hundred hectares of vineyards, making it one of the largest farming concerns in the Langhe. "Batasiolo" has been joined by "Boscareto", a headland stretching down into the valley and planted to the south-west with precious nebbiolo grapes, while on the slopes facing north-west the fragrant moscato variety has found its ideal habitat; "Briccolina", a small, highly-prized property just outside the village of Serralunga Alba; "Bricco", above Verne, where the view sweeps out across the vineyards of Barolo to the vast plain below and the mountains in the distance; "Bofani" in the historical centre of the Barolo wine-growing area, Bussia Sottana: "Morino", in La Morra, which is mainly planted with Chardonnay; "Zonchetta" in Cerequio on the way up to La Morra; "Tantesi", immersed in the gentle hills of Monforte di Alba. The bonds with the land are fundamental for a wine-growing company which has inherited the truest farming traditions of Piedmont. Wine is made with skiful, loving care in the winery, but it is created in the vineyard. "Beni di Batasiolo" sets out - in its name as well - to reflect this age-old intrinsic truth.
Made from Barbera grapes grown on the hills around the town of Alba, this deep ruby-red wine has a vinous, vigorous, lingering nose and a dry, full-bodied taste.
Red wine from Piedmont of the D.O.C. classification (since 1995). Produced in the hilly area in the province of Asti and Alessandria. Red wine making, maceration on skins for 7/8 days. Ruby red of medium intensity. Intense, vinous, fruity and delicate. full, dry, racy with a good, well-balanced body.
This is one of the most important red wines in Italy. It is made from Nebbiolo grapes grown on the hills of the area of Barberesco located on the right of the river Tanaro. The fermentation on the skins in steel tanks in the Batasiolo winery is followed with great attention for its duration of around 10 days, after which the wine is aged for a minimum of one year in oak casks, followed by a further year in the bottle.