- Barbaresco DOCG ‘San Cristoforo’
- Barbera d’Alba Superiore DOC ‘Bricco Cicchetta’
- Arneis Langhe DOC ‘Hortensia’
- Nebbiolo Langhe DOC ‘Argante’
- Moscato d’Asti DOCG D’Ampess
- Langhe Rosso DOC ‘Atipico’
- Barolo DOCG Monvigliero
- Barolo DOCG
- Dolcetto d’Alba DOC ‘Madonna di Como’
- Barbera d’Alba DOC ‘Monpiano’
Pietro Rinaldi is an artisanal winery located in Madonna di Como which lies 5 km from the city of Alba, right in the heart of the Langhe region.
The current owners are Monica Rinaldi and her husband Paolo Tenino who have picked up the work started by Monica’s great-grandfather Pietro in the 1920’s. Monica and Paolo have devoted themselves to producing wines of distinction from the terroir, while striving to respect the traditions and heritage of the region, with the collaboration of skillful professionals such as enologist Beppe Caviola and a team of people who share a great passion for wine and aim at quality.
The estate owns 10 hectares of vineyards located around Cascina ‘Cicchetta’, planted with the traditional local varieties Dolcetto, Barbera, Arneis, Moscato and Nebbiolo. three clones of Nebbiolo depending on the site it is grown in. Monica and Paolo believe that high quality wines can only result through sustainable practices in the vineyard. They concentrate on vineyard improvements. The Burgundian-like soil consists of white clay and tuffeau. Vines are trellised in Guyot style and strict attention is paid to the cultivation of their grapes. Grass is left between the rows to avoid the use of herbicides. Winemaking is biodynamic and the winery is also certified by “The Green Experience” for environmentally low impact practices.
The cellar has been recently built and equipped with state-of-the-art technologies; each fermentation tank is temperature controlled, stemming is carried out by a soft pressing machine to preserve the properties of the berries, while pressing is performed with a low-pressure expansion unit. The ageing cellar includes large barrels as well as tonneaux and barriques and has an underfloor heating system to ensure the temperature control during the malolactic fermentation. It was built underground to keep the same temperature in all the four seasons.
Learn more at: www.pietrorinaldi.com