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JOSETTA SAFFIRIO

Localita' Castelletto 39, 12065 Monforte D'Alba
Italy

This company is co-exhibitor of
Piemonte Land of Perfection S.C.A.R.L.

Hall map

ProWein 2020 hall map (Hall 15): stand A47

Fairground map

ProWein 2020 fairground map: Hall 15

Contact

Marco Serra

Export manager

Località Castelletto 39
12065 Monforte d'Alba, Italy

Phone
+393495777094
+390173787278

Email
marco@josettasaffirio.com

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

Our range of products

Product categories

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

Our products

Product category: wines from Piemont

Barolo DOCG del Comune di Monforte d'Alba DOCG

• GRAPE VARIETY: Nebbiolo 100% (Michet)
• PRODUCTION AREA: Comune of Monforte d’Alba - sub-appellation Castelletto.
•SOIL TYPE: a prevalence of sand and silt in the limestone marl soil provides traces of elements in the bouquet.
• VINE TRAINING SYSTEM: guyot
•VINEYARD EXPOSURE / ALTITUDE: south-east /380 m a.s.l.
•AVERAGE YIELD: 45 hectolitres.
•VINIFICATION: alcoholic and malolactic fermentation in temperature controlled tanks, maceration time about 10 days, aged in large french oak barrels for 24 months.
•CULINARY COMBINATIONS: Barolo's body makes it particulary suited to main courses of red meat and game. It is also excellent with cheese.
• SERVING TEMPERATURE: 18° C.

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Product category: wines from Piemont

Barolo Riserva DOCG Millenovecento48

• GRAPE VARIETY: Nebbiolo 100% (Michet)
• PRODUCTION AREA: Comune of Monforte d’Alba - sub-appellation Castelletto.
•SOIL TYPE: limestone marl soil with prevalence of sand and silt traces of elements in the bouquet.
• VINE TRAINING SYSTEM: guyot
•VINEYARD EXPOSURE / ALTITUDE: south-east / 390 m a.s.l.
•AVERAGE YIELD: 45 hectolitres.
•VINIFICATION: alcoholic and malolactic fermentation in temperature controlled tanks with submerged cap, maceration time 3 months , aged in large french oak barrels for 24 months.
•CULINARY COMBINATIONS: roast meat, game , sharp cheese.
• SERVING TEMPERATURE: 18° C.

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Product category: wines from Piemont

NEBBIOLO D'ALBA SPUMANTE METODO CLASSICO BRUT ROSE'

GRAPE VARIETY: 100% Nebbiolo 
VINEYARD EXPOSURE/ALTITUDE: Southeast / 400-600 m 
SOIL COMPOSITION: White clay alternating with layers of limestone marl 
VINE TRAINING SYSTEM: Classic Guyot,
VINE DENSITY: 5000 vines/ha 
PRODUCTION: 63 hL 
VINIFIcation: Nebbiolo grapes with stems are gently pressed and left to macerate for about six hours. The must then ferments in stainless steel vats at controlled temperatures and remains on its lees for four months. As per the traditional method, the wine is then bottled with its own liqueur de tirage to start the second fermentation. The wine remains about 24 months on its lees. 
RESIDUAL SUGAR: 6 g/l - Btrut
CULINARY COMBINATION: Excellent as an aperitif, its character is also a great match for all courses throughout a meal.

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Product category: wines from Piemont

Barbera d'Alba DOC Superiore

•GRAPE VARIETY: Barbera 100% 
•PRODUCTION AREA: Comune of Monforte d’Alba
•SOIL TYPE: mixed limestone marl soil with a prevalence of sand and silt giving elements in the bouquet.
•VINE TRAINING SYSTEM: Guyot
•VINEYARD EXPOSURE / ALTITUDE: south- est exposure / 400-600 m s.l.m.
•AVERAGE YIELD: 55 hectolitres.
•VINIFICATION: Hand picked and fully destemmed grapes are gently pressed; temperature-controlled fermentation follows. Maceration least 8-10 days. Immediatly after malolactic fermentation, the wine is racked into wooden casks, where it remains for about 12 months.
•CULINARY COMBINATION: Pleasent companion to robust first courses and main courses of meat. 
• SERVING TEMPERATURE: 18° C.

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