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amalia cascina in langa
the roots -4amalia -6the cantina -8the vineyards - 10 the vines - 12 dolcetto d’alba d.o.c. - 14 barbera d’alba d.o.c - 16 barbera d’alba superiore d.o.c - 18 langhe d.o.c. nebbiolo - 20 barolo d.o.c.g - 22 barolo “le coste” di monforte d.o.c.g. - 24 langhe rossese bianco d.o.c.g. - 26 paolo boffa - 28 -
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amalia cascina in langa
R
the
oots
Nowadays it is common, though by no means expected nor done by everyone, to fully appraise the characteristics of every vineyard and every vintage, without resorting to modifying the organoleptic results obtained every year through work in the vineyard. Amalia Cascina in Langa’s wines are certainly open to the modern world, but they are deeply rooted in tradition. The wine-making technique is used to minimize the use of chemicals , preferring mechanical devices as regards the cellar and manuals regarding the vineyard. These are the principles of production that make this wine a special delight. As for Amalia Cascina in Langa, following these principles to create wine is a must.
Monforte d’Alba
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amalia cascina in langa
A
malia
The Langhe is a treasure trove, and Amalia Cascina in Langa, in S. Anna on the hills of Monforte d’Alba, is an ideal starting place to discover these lands. In 2003, the Boffa family took over a farmhouse dating back to the early 1900s, along with some outbuildings and vineyards that produced Dolcetto and Barbera at the time. The Boffas made architectural changes to the property, launched a working winery producing high quality wines and opened a cozy and elegant B&B. The family runs everything here, in sync with the calm rhythms of the lovely surrounding hills: Maria Angela, the mother, runs the B&B. Gigi, the father, lends a hand wherever one is needed. Paolo, the son, takes care of the vineyards, which have expanded over the years thanks to the acquisition of the prestigious Cru Bussia and Le Coste di Monforte.
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amalia cascina in langa
C
the
antina
The cantina, adjacent to the preexisting historical farmhouse, was built from scratch with attention to every detail. Aesthetically, it was enhanced by the beautiful design realized using Gigi’s paternal know-how in the field of Construction; while from a functional point of view, its spaces were designed in order to operate best as a modern cantina. The containers are exclusively heat-regulated stainless steel. Barrels, barriques and tonneaux are all in French oak. All rooms are temperature regulated and the room dedicated to refinement is also equipped with a humidity regulator. In areas dedicated to wine production there is a bright ample tasting room, linking areas and cozy sitting room.
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amalia cascina in langa
V
the
ineyards
— sant’anna
— le coste
The first Sant’Anna Vineyard was acquired
The Le Coste Vineyard has vines that are
along with the other Cascina Amalia buildings
30-35 years old. It is located on the Le Coste
in 2003. It has a total surface area of just over
di Monforte d’Alba plantation, and was
three hectares, 6 parcels of which surround
acquired in 2007. It is planted on the hill
the Cantina and are planted with Dolcetto
in front of the Cascina, about 500 meters away.
and Barbera. In one, the rare Rossese Bianco
The best grapes are selected from just under
vine is cultivated, originating in Liguria,
a hectare of Nebbiolo to produce Barolo Le Coste.
but having been planted here in Monforte
The ground is a marly, calcium and clay-rich
a long time ago. The vines are mainly exposed
soil that faces east/southeast.
to the west in calcium and clay-rich soil.
Amalia Cascina in Langa currently comprises just over 8 hectares of their own vineyards,
— salicetti The Salicetti Vineyard is just under one
and since 2012 they have rented and additional 6 hectares of vineyards planted with Nebbiolo and Barbera, in the Montaglirotto area.
hectare facing north and bordering on the Fantini Vineyard. It is a truly special niche dedicated to the Rossese Bianco vines used
— montagliarotto
to produce Langhe Rossese Bianco,
The Montagliarotto Vineyard spreads across
a rare wine of intense flavor.
1.2 hectares of land with Nebbiolo vines.
The Rossese Bianco vine is very rare,
The west-facing vineyard has prevalently
even in Liguria, the region it hails from.
lime-clay soil.
It is cultivated almost exclusively in the Dolceacqua zone in the province of Imperia. Gigi, who actually moved to Monforte
— fantini di bussia
from Liguria, discovered that it was only
The Fantini di Bussia vineyard is planted
cultivated in small quantities, and after
with Nebbiolo da Barolo.
tasting it, decided to plant some vines.
The west-facing land has elevated levels of
His choice proved to be a good one because
sand, and although very hot and precocious,
this vine, when worked well, produces
it is high and windy, so the vines mature late.
high quality wines well-suited for aging. Today he can happily talk about the odd coincidence of a rare Ligurian vine and a Ligurian family coming together in this part of The Langhe.
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amalia cascina in langa
V
the
ines
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amalia cascina in langa
DOLCETTO D’ALBA D.O.C. According to tradition, Dolcetto is a wine for every meal. However, thanks to the particular microclimate of the Sant’Anna vineyard, our Dolcetto is more complex and able to withstand careful aging.
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amalia cascina in langa
BARBERA D’ALBA D.O.C In the “Sant’Anna” sub-zone of the municipality of Monforte d’Alba, Barbera, a typical Piedmont variety, reaches a good level of maturity, concentration and acidity thanks to the attentive work carried out in the vineyard.
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amalia cascina in langa
BARBERA D’ALBA SUPERIORE D.O.C For the “Superiore” version of Barbera Amalia, the very best grapes are selected from the Sant’Anna vineyard, and refinement in wood is longer (about 2 years).
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amalia cascina in langa
LANGHE D.O.C. NEBBIOLO Langhe DOC Nebbiolo is the youthful expression of this precious Piedmont variety, in which hints of the vine’s fruit and flowers are exalted. Refinement in wood is minimal.
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amalia cascina in langa
BAROLO D.O.C.G Nebbiolo grapes find their fullest expression in Barolo, a traditional wine that represents the best of Italy’s enological heritage. Amalia’s Barolo comes from sandy soil which gives it a distinct character, blending the typical austerity of this wine with the aromas and elegance that only a high class bottle can convey.
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amalia cascina in langa
BAROLO “LE COSTE” DI MONFORTE D.O.C.G. It has been Amalia Cascina in Langa’s first Barolo for over thirty years. This version is produced from a selection of grapes from the prestigious Le Coste vineyard, whose marly calcium and clay-rich soil give the vines the ability to yield a full-bodied Barolo, warm, pleasant and soft to the palate.
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amalia cascina in langa
LANGHE ROSSESE BIANCO D.O.C.G. As well as being present in Liguria, this special and rare vine can be found in small quantities in Monforte d’Alba, where it is certified and has been present for a long time, enough to be considered an indigenous Piedmont vine. It is the only white wine produced by Amalia, a link to the Boffa family’s Ligurian origins It is a simple and complex at the same time. Its acidity is mitigated by its structure, yield of meticulous work in the vineyard and careful refinement in the bottle.
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amalia cascina in langa
PAOLO BOFFA
“ One of the new generation from the northwestern territory where Liguria and Piedmont touch, Paolo Boffa is the beating heart of Amalia Cascina in Langa. Forty years old, sincere features, and a deep shy gaze: “I’d rather let my wines speak for me,” he says, true to character and his roots in manual labor. It is in the midst of shoots and vines where he finds the rhythms, balance and traditions of olden days.
wine is certainly a hedonistic beverage, but people who stop there, at that pleasing aspect, lose sight of its true greatness. i see wine as an elixir that, when tasted properly, can help man to overcome the troubles that life places in our paths every day, bringing him back into contact with the land, its values, its cycles, its gifts.
His attention is not only dedicated to producing wines that are commercially successful, but rather in “raising” wines using traditional methods, helping them to evolve in the best possible way, for the good of those who create them and those who drink them. On the other hand, Paolo himself explains:
”