Az. Agr. Tenuta la Meridiana s.s.a

Via Tana Bassa N. 5, 14048 Montegrosso d´Asti (AT)
Italy
Telephone +39 0141 956172
Fax +39 0141 956700
info@tenutalameridiana.com

Hall map

ProWein 2018 hall map (Hall 15): stand A51

Fairground map

ProWein 2018 fairground map: Hall 15

Contact

Federico Primo

Phone
+393665897272

Email
f.primo@tenutalameridiana.com

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe

Europe

Our products

Product category: Piemont

Barbera d'Asti Docg Superiore "Tra la Terra e il Cielo"

Barbera 100%

Production.
The wine is made from a careful selection of grapes from the best vineyards, with a production of about 5 t / ha. The soil consists of limestone and clay marl with south-southwest exposure. The harvest is done manually.

Winemaking process.
After crushing the alcoholic fermentation begins in steel containers, the process has a duration of about 20 days, always in contact with the skins for a better extraction of color, at a controlled temperature of 28 ° C.
Subsequently, it is drained and malolactic fermentation begins before the introduction in barrels.

Refinement.
The aging is carried out in barrels of 225 liters, for a period of 15-20 months, and after bottling it rests for at least 6 months.

Colour.
Dark ruby red with violet hues.

Scent/Nose.
Elegant, mellow, with notes of red berries and spices.

Taste.
Dry, persistent, warm, with a balanced acidity, important aftertaste.

Matching.
Ideal with game, red meat, boiled meat.

Serving temperature.
18°C.

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Product category: Piemont

Barbera d'Asti Docg Superiore "Bricco Sereno"

Barbera 100%

Production.
Traditional wine for the company, it is produced on a limestone-clay soil with outcrops of sand and exposed to the south-southeast. Yield pro hectare: 8 t.  Manual harvest.

Winemaking process.
Careful pumping and targeted delastage help to give this wine elegance and balance, completed by the biological stabilization due to malolactic fermentation. Then it is poured into wooden.

Refinement.
Aged for a 12 months in barrels of 225 lt. After bottling it rests for  at least 6 months.

Colour.
Deep purple.

Scent/Nose.
Intense, with fruity notes reminiscent of cherry, plum and blackberry.

Taste.
Full-bodied, velvety, with a balanced acidity, enveloping aftertaste.

Matching.
Game, mature cheeses, roasts.

Serving temperature.
18°C.

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Product category: Piemont

Barbera d'Asti Docg "Le Gagie"

Barbera 100%

Production.
The soil is calcareous-clayish and silt with south / south-east exposure. Yield pro hectare: 9 t.  Manual harvest.

Winemaking process.
The alcoholic fermentation takes place at a temperature of 28 ° C, with frequent pumping in the early days that allow the right extraction of color, with a process duration of about 15-20 days. The malolactic fermentation starts naturally due to the optimal temperature of the wine.

Refinement.
Aged for a 12 months in barrels of 30 hl. After bottling it rests for about 4 months.

Colour.
Deep ruby red.

Scent/Nose.
Appealing spiciness matched by notes of red fruit.

Taste.
Elegant, fine, with good tactile sensation, intense aftertaste of red berries.

Matching.
Pasta dishes, poultry, grilled meats, medium-aged cheeses.

Serving temperature.
18°C.

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Product category: Piemont

Barbera d'Asti Docg "Vitis"

Barbera 100%

Production.
The soil is calcareous-clayish and silt with south exposure. Yield pro hectare: 9 t.  Manual harvest.

Winemaking process.
Pumping and delastage occur at a temperature of about 28 ° C, the fermentation lasts for about 20 days followed by malolactic fermentation.

Refinement.
Aged for a few months in used barrels of 225 lt, than in stainless steel tank, on fine lees. After bottling it rests for about 3 months

Colour.
Ruby red.

Scent/Nose.
Fresh, fruity with notes of plum.

Taste.
Balanced, rightly acid, with fruit sensations.

Matching.
Excellent with sausages, white meats and cheeses.

Serving temperature.
18°C.

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Product category: Piemont

Barbera d'Asti Docg "Le Quattro Terre

Barbera 100%

Production.
The soil is calcareous-clayish and silt with south exposure. Yield pro hectare: 9 t.  Manual harvest.

Winemaking process.
Fermented in stainless steel tanks, at a temperature of about 25°-26° C, for 15 days in contact with the skins, it is drained to complete the primary fermentation without grape marc. Completed the malolactic fermentation, it continues the refinement in stainless steel tanks.

Refinement.
Refined in stainless steel tanks, on fine lees, for 6 months.

Colour.
Ruby red.

Scent/Nose.
Fruity with notes of cherry and blackberry.

Taste.
Pleasant, fresh, fruity.

Matching.
Ideal throughout the meal, with salami

Serving temperature.
18°C.

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Product category: Piemont

Monferrato Rosso Doc "Rivaia"

Nebbiolo 70% - Barbera 30%

Production.
The Nebbiolo grape, widely grown in Monferrato in the pre-phylloxera age, characterizes this wine. The vineyards face south-southwest with limestone marl soil; the production per hectare is 5 t. Manual harvest takes place in early October.

Winemaking process.
The alcoholic fermentation takes place at a temperature of about 30 ° C in the early days, for an optimum extraction of the anthocyanins, then continues at 28 ° C until the end, for a gentle extraction of the tannins.
The malolactic fermentation is carried out before the introduction of wood.

Refinement.
The aging is carried out in barrels of 225 liters, for a period of about 18 months, and after bottling it rests for at least 6 months.

Colour.
Red intense, bright ruby.

Scent/Nose.
Ethereal, with notes of raspberry, blackberry and spices.

Taste.
Full beginning, silky, balanced, harmonious and persistent.

Matching.
Excellent with stews, braised meats and wild boar.

Serving temperature.
18°C.

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Product category: Piemont

Monferrato Bianco Doc "Puntet"

Chardonnay 60% - Cortese 30% - Favorita 10%

Production.
The soil is calcareous-clayish and silt with south-east exposure. Yield pro hectare: 9 t. Manual harvest.

Winemaking process.
It is performed a cold maceration for 12 hours at 10 ° C. After the pressing, the must obtained begins the alcoholic fermentation at a temperature of about 16 ° C, to preserve the freshness and olfactory fragrance. The process duration is about 30 days.

Refinement.
Refined in stainless steel tanks, on fine lees, for 6 months, with weekly “batonnage”.

Colour.
Straw yellow with greenish hues.

Scent/Nose.
Fresh with notes of white fruits, flowers.

Taste.
Balanced, fruity with sensations of peach, apple and citrus.

Matching.
Fish, vegetables, appetizers.

Serving temperature.
10°-12° C.

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Product category: Piemont

Roero Arneis Docg "Tabaria"

Arneis 100%

Production
The soil is composed of limy and clay marls, with outcrop of sand.
Production per hectare 9 t. Manual harvest.

Winemaking process
The grapes are partly pressed at arrival in the cellar, while another part undergoes to a light cold maceration at 10° C for about ten hours.
The alcoholic fermentation takes places at 18°C.

Refinement
Refined in stainless steel tanks, on fine lees, for 3 months, with weekly “batonnage”.

Colour
Straw yellow

Scent/Nose
Intense, with wildflowers and white-pulp fruits

Taste
Fullbody, pleasant, sapid and with a good acidity that enhances the fruity notes

Matching
Shellfish, fish, appetizers and pasta.

Serving temperature
10°C

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Product category: Piemont

V.S.Q. Brut Classical Method "Joaçaba"

Production.
The soil is calcareous clayish with south- south-east exposure. Yield 8 t. pro hectare. Manual harvest.

Vinification.
The grapes undergo soft pressure, the must is cleaned and the fermentation happens at controlled temperature around 18°C in stainless steel tanks. The wine obtained rests on the lees for about 6 months. The pouring  is made in the spring following the harvest.

Refinement.
After the foam taking according to the traditional method in the bottle, the refinement goes on for 24-36 months until the following disgorgement.

Colour.
Straw yellow.

Scent/Nose.
The extremely fine perlage brings to the nose floral, bread crust and yeast.

Taste.
Dry, well defined with very good acidity, elegant.

Matching with food.
Aperitifs, fish dishes, crustaceous, grilled meat and fish.

Serving temperature.
7°-9°C.

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About us

Company details

It's harder than you think to find someone who lives in the present.
Many of the people around us are divided into two main groups: those linked to the past, in a certain manner unable to go beyond, and those oriented to the future, committed to think what to do later, tomorrow, in a few days, in a month….or maybe in the next life.
Only a few are able to live in the present, that is, finally, the only real time we have to live.
The earth, the nature, remember to those who are lucky enough to live closely to them, that the present is the only time that exists, and where it’s well worth the effort to focus on, following the rhytms, and respecting virtues.
Each season “lives” its present, and while naturelives and grows in its life cycle, we grow with it, to go over, once again, a known process, but always new.
We are blessed, this is what we are.

19th century historical documents show how, already at that time, in Tenuta la Meridiana, wines of superior quality  were produced and commercialized, especially Barbera.
After five generations, according to the tradition, dedication and passion that has always characterized those who worked here, the seed of this certainty is still alive: the "terroir" is still the main value, that Gianpiero Bianco and Federico Primo intend to defend, promoting the original activity of the family and producing wines that represent the best recap of territory, tradition and innovation.

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