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VINO

Viticoltore primarily focuses on the principle of "Buon Senso" in every step of the winemaking process. In this case, "Buon Senso" refers to the comprehensive sensibility, measure, and balance, stemming from knowledge and experience: the fundamentals of Viticoltore. To ensure the consistency of "Buon Senso", all steps, from preparing the soil to cultivating the grapes and winemaking are handled by one person only.

At Azienda Agricola TES, we do not use any fertilizer, herbicide, bactericide, or pesticide, and rely instead on the natural processes for each of these steps. During the vinification process, rather than relying on yeasts or clarifiers available commercially, we encourage the fermentation with our own homemade pied-de-cuve, and do not use any filter, letting the original potential of the grapes develop naturally to the fullest.

In order to minimize any stress factor on the wine, we do everything by hand, with a destemming machine as the only machinery in use.
Every step of the process culminates into the ultimate Viticoltore's wine and the reason why we produce only a few hundred bottles a year.
TES BAROLO and TES BETTOLA Vecchie Viti can be fully enjoyed right at the moment of their release, but we confidently assure you they can also withstand long aging of 10 or 30 years.
We hope that TES will be part of celebrating your special moments and creating wonderful memories.

The grapes

Nebbiolo is cultivated in many different areas, but it is very sensitive to variations in soil and climate. This grape variety is known worldwide for its rare ability to translate the characteristics of its environment into superb wines.
Its main traits are the notes of raspberry and violet, that transform into complex scents of roses, mint, clove, or licorice with aging.

Vitigno

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Vinification

We use our homemade pied-de-curve. About 20% of the total quantity of grapes used is destemmed by hand. For the first 24 hours, the grapes are stirred every 1 to 1.5 hours to maximize the extraction of colors and umami components from the skins. We rely on the potential of the grapes for fermentation, stirring only the juices manually twice a day and keeping a constant temperature to allow yeast activity. The must is fermented for 2 years in a barrel. To maintain the flavors, the wine goes through two racking cycles only and is then bottle-fermented. Aside from the destemming machine, every operation in the process, from harvest to bottling, is done by hand.

*At Azienda Agricola TES, wine is made only in wooden barrels, without using stainless steel tanks.

Vino

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TES

BAROLO D.O.C.G

Originally, Barolo used to be a blend of grapes harvested from different vineyards, representing an opportunity for the producer to show their blending skills and ultimately giving the resulting wine its originality.TES BAROLO maintains this multi-vineyard tradition. The grapes used come from two different vineyards with distinctive profiles, expressed skillfully in a powerful and sumptuous harmony.

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Italy / Piedmont

La Morra

Loamy soil rich in magnesium, origin of the brilliant aromas of TES BAROLO.
The vines are 30 to 70 years old.

Serralunga

This clay-rich soil, high in minerals such as iron and manganese, is the source of TES BAROLO's power. The vines are 30 to 50 years old.

Vigna
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TES BETTOLA

vecchie viti

BAROLO D.O.C.G

TES BAROLO BETTOLA “Vecchie Viti” is made exclusively with grapes harvested from vines over 70 years old, located in a single vineyard called "Bettola”. The wine perfectly expresses the terroir of Bettola, thanks to its distinctive elegance and extreme roundness only ancient vines can produce. The must is then fermented for 2 years in a new barrel.

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Italy / Piedmont

La Morra

Loamy soil rich in magnesium, origin of the brilliant aromas.

The soil of this vineyard formed 11 to 13 million years ago and is rich in pelitic components. The grapes harvested from vines over 70 years old, in a single vineyard called Bettola.

Vigna
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and...

TRE

LANGHE D.O.C NEBBIOLO

The name TRE is a combination of the other family members' initial letters.
This wine was conceived as an introduction to Nebbiolo, using the same philosophy and vinification process as TES.
Nebbiolo is often described as a “young Barolo”, but our TRE was conceived as a fully independent wine. To further highlight this aspect, Nebbiolo grapes harvested in the Roero area are also used, resulting in delicate and elegant aromas and a rich fruity taste.

Vinification

We use our homemade pied-de-cuve. To achieve gentler tannin notes, we prefer ultra-short skin contact. For the first 24 hours, to maximize the extraction of colors and umami components from the skins, the grapes are stirred every 1 to 1.5 hours.
We rely on the potential of the grapes for fermentation, stirring the juices manually twice a day and keeping a constant temperature to allow yeast activity. To maintain the flavors, the wine goes through two racking cycles only and is then bottle-fermented.
Aside from the destemming machine, every operation in the process, from harvest to bottling, is done by hand.

*At Azienda Agricola TES, wine is made only in wooden barrels, without using stainless steel tanks.

Vino

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Italy / Piedmont

Roero

Relatively young, sandy soil, still carrying traces of its marine past. It confers gentle and flowery notes to the grapes. The vines are around 30 years old.

La Morra

Loamy soil rich in magnesium, origin of the brilliant aromas.
The vines are 30 to 70 years old.

Vigna