Az. Agricola Ellena Giuseppe die Matteo Ellena

Ascheri Sottani 62, 12064 La Morra (CN)
Italy

Telephone +39 0173 500405
info@ellenagiuseppe.it

Trade fair hall

  • Hall 15 / B41
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 15): stand B41

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Barolo d.o.c.g. Ascheri

Denomination: Barolo d.o.c.g. Ascheri

Grape variety: Nebbiolo
Production area: La Morra
Vineyard: Ascheri
Total surface area: 1 hectares

Initiated (year of planting): 1969
Exposure: South-West, West

Altitude: 340 m. above sea level

Soil composion: calcareous – clayey
Yield per hectare: 45 quintals
Harvest: half of october
Fermentation: With Wild yeast

Winemaking: 45 -60 days of maceration on skins. For the first 10 days with frequent cap punch-downs, then for 5 – 7 weeks with traditional maceration with submerged cap.

Ageing: malolactic fermentation and maturation in barriques and barrel for about 30 months.

Bottling:  The wine is bottled in summer without filtration and bottle ageing for 9 – 12 months.

Service temperature: 18° C.

Note: alcoholic content 14,50% vol, total acidity 5,80 g/l

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Product category: Piemont

Barbera d’Alba d.o.c. Superiore Alferi

Denomination: Barbera d’Alba d.o.c. Superiore Alferi

Grape variety: Barbera
Production area: La Morra
Vineyard: Alferi
Total surface area: 0,8 hectares

Initiated (year of planting): 1940 – 1984

Produced bottles: 3500
Exposure: West

 

Altitude: 340 m. above sea level
Soil composion: calcareous – clayey

Yield per hectare: 50 quintals

Fermentation: With Wild yeast

Winemaking: 14 days of maceration on skins with frequent cap punch-downs

Ageing: malolactic fermentation and maturation in french barriques (25% new barrique – 75% second-year barrique) for about 24 months.

Bottling:  The wine is bottled in summer without filtration and bottle ageing for 6 – 9 months.

Service temperature: 18° C

Note: alcoholic content 14,50% vol, total acidity 6,20 g/l

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Product category: Piemont

Langhe Nascetta d.o.c.

Denomination:Langhe Nascetta d.o.c.

Grape variety: Nascetta, autochthonous Langa white grape. This rare variety was very popular until the end of 1800, was abandoned. Was rediscovered about 10 years and still there are only 10 hectares throughout the world.
Production area: La Morra
Vineyard: Paradiso
Total surface area: 0.35 hectares

Initiated (year of planting): 2007

Produced bottles: 1500
Soil composion: calcareous – clayey

 

Altitude: 260 m. above sea level

Exposure: West

Harvest: first half of september

Yield per hectare: 80 quintals

Winemaking: cold maceration for 80 – 100 hours, pressing and vinification in white at controlled temperature (14 – 16°C) in stell vats for about 10 days.
Ageing: maturation on lees in steel tanks for about 6 – 9 months

Service temperature: 10- 12 °C

Note: alcoholic content 13,10% vol, total acidity: 6,00 g/l

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About us

Company details

Our company is located in La Morra, and the farm covers a surface area of approximately 15 hectares. Vineyards stretch for about 5 hectares, hazel covers about 8 hectares and the rest (about 2 hectares) is woodland.

After working as sharecroppers in many different farmhouses in La Morra, Francesco class of 1922 and his brother Giovanni in 1966 bought the current farm, making some wine-growing the principal activity of the family.

For many years the farm was part of an agricultural cooperative but the dream to return to crush its own grapes, it is never extinguished. With the vintage 2009, after having restructured part of the historical farmhouse and the nineteenth-century wine cellar, for the barrel ageing of the Barolo, the Ellena family has returned to crush its own grapes as it already did in the 60’s of last century.

The decision to try in this new experience has been dictated by the strong passion for the land that Francesco has transmitted before to his son Giuseppe and then to his grandson Matteo.

Today three generations work beside side weaving ancient traditions and innovation in a harmony of knowledge that unite the wine to the territory and to who produces it.

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