Andrea Scovero, Bionzo
In this tiny village with 100 citizens, Andrea Scovero is one of ten wine growers. He is the fourth generation farming this 6 hectare estate of south and south-east facing really steep slopes planted with healthy vines. He learned everything from his grandfather and has now been working with wine for 20 years.
In his vineyards you’ll find Barbera, Nebbiolo and Dolcetto, but also a tiny parcel of Sauvignon Blanc, mainly for house consumption. He is also grafting some Freisa, so within some years we will be able to drink that too. All the labels are made by his old artist-friend. He tries to paint Andreas ideas and reflections of what’s in the bottle.
He is working really classical ’grandfather-style’ with the main part of the wines, but also keeps on doing experiments. Since a few years back he workes with amphora for some of his wines and a makes a chinato vermouth to die for. He also makes grappa from his ’Chiapin’ Barbera and ’Il clown’ Nebbiolo wines as well as one made from the Sauvignon.
His reds shows intense pure fruit, nice minerality and that feeling of ’this is a real Italian red wine from Piedmont” when you stick your nose into the glass.
2021 Baratuciat
Soil: Calcareous clay and sand
Grape: Baratuciat
Appellation: IGT
Age of Vines: Planted 2008
Vinification: 10 days of maceration on the skins followed by press and ageing in stainless steel tanks.
2016, 2019 El Campesino
Soil: Clay, sand and limestone 0,4 hectares of Sauvignon planted in ’Chiapin’ an east facing vineyard towards the valley.
Grape: Sauvignon Blanc
Appellation: IGT
Age of Vines: Planted 2004
Vinification:
2016: Destemmed then fermented for 20 days with the skins in amphora,
before gentle pressing and then continuing ageing in stainless steel for 16 months.
2019: Destemmed then fermented for 5 days with the skins in amphora.
Then gentle pressing and then continued ageing in 40% stainless steel, 30% old acacia barrels & 30% in Amphora for 16 months.
2021 Rosato
Soil: Clay, sand and limestone on the both the southeastern slope facing the valley and the south facing one towards the village.
Grape: Barbera
Appellation: IGT
Age of Vines: Planted 1976-2002
Vinification: Destemmed followed by direct, slow press. Aged in stainless steel for 7 months before bottling.
2022 Barbera Vigna Nord
Soil: Clay, sand and limestone in ’Chiapin’ an east facing vineyard towards the valley.
Grape: Barbera
Appellation: Barbera d’Asti DOCG
Age of Vines: Planted 1976-2002
Vinification: Carbonic maceration for 2,5 weeks then pressed and aged in stainless steel until bottling in February 2023.
2019, 2020 ’Ciapin’ Barbera d’Asti
Soil: Clay, sand and limestone in ’Chiapin’ an east facing vineyard towards the valley.
Grape: Barbera
Appellation: Barbera d’Asti DOCG
Age of Vines: Planted 1978-2004
Vinification:
2019: Destemmed then fermented for 30 days with the skins in stainless steel tanks, before gentle pressing and then continued ageing on stainless steel until bottling in June 2020.
2020: Destemmed then fermented for 30 days with the skins in stainless steel tanks, before gentle pressing and then continued ageing on stainless steel until bottling after 14 months.
2020 Il Clown Nebbiolo
Soil: Calcareous clay and sand
Grape: Nebbiolo
Appellation: Rosso di Nebbiolo DOC
Age of Vines: Planted 2006
Vinification: Destemmed followed by 5 days of maceration before press.
Aged 1,5 years in stainless steel tanks before bottling.
2020 Freisa
Soil: Calcareous clay and sand
Grape: Freisa
Appellation: IGT
Age of Vines: Planted 2015
Vinification: Two weeks of maceration before press followed by ageing in old barrels for 1,5 years before bottling.
2019 Pasqualin (1 L)
Soil: Calcareous clay and sand
Grape: Barbera
Appellation: Barbera d’Asti Superiore DOCG
Age of Vines: Planted 1951-1971
Vinification: Destemmed then fermented in stainless steel tanks for 30 days with the skins.
Aged 18 months in old ’botti’ of 2000-liter before bottling.
2020 Bastian Rosso
Soil: Calcareous clay and sand
Grape: Brachetto
Appellation: IGT
Age of Vines: Planted 1992
Vinification: Destemmed then fermented in stainless steel tank for 18 days with the skins. Aged 11 months in 50% old barriques and 50% stainless steel tanks before blending and bottling.
Chinato Vermouth
Made with ’Ciapin’ wine, spiced with china bark, star anise, quassia wood and wild cherry. You also find a citrusy note from the mandarin zest.
Vermouth Rosso
Made with ’Ciapin’ wine, spiced with orange and lemon peels, gentian, rhubarb and cinnamon.
Barbera Grappa
Made from the skins of his ‘Ciapin’ barbera wine. Floral, fruity and aromatic with a long length.
Nebbiolo Grappa
Made from the skins of his ‘Il Clown’ Nebbiolo wine. A lot of power with big structure. A higher ABV at 45 % leaving you with a balanced heat in the finish.
Sauvignon Grappa
Made from the skins of his ‘El Campesino´Sauvignon wine. Elegant and fruity with a very smooth texture.