Andrea Scovero

Andrea Scovero – Andrea Scovero, Bionzo

In this tiny village with 100 citizens, Andrea 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.

He is working really classical ’grandfather-style’ with the main part of the wines, but also keeps on doing experiments. Three of those with great success arrived autumn 2016, a Barbera 2015 made in amphora and a Chinato vermouth to die for. He wants to keep the lovely pure 2015 ’Grappa di Nebbiolo’ for himself, but promised we will get some when the 2016 batch is ready.

_t2a7870

All the labels are made by his old artist-friend. He tries to paint Andreas ideas and reflections of what’s in the bottle. 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.

2015 Sauvignon Blanc

Soil: Clay, sand and limestone 0,4 ha of Sauvignon planted in ’Chiapin’ an east facing vineyard towards the valley.
Grape: Sauvignon Blanc
Appellation: IGT
Age of Vines: 10 years
Yields: 35 hl/ha

Vinification: Destemmed then fermented for 20 days with the skins in amphora, before gentle pressing and then continuing aging in stainless steel for 16 months.


2016 ’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: 14-40 years
Yields: 30 hl/ha

Vinification: Destemmed then fermented for 25 days with the skins in stainless steel tanks, before gentle pressing and then continuing aging in stainless steel until bottling in April 2017.


2015 Monferrato Dolcetto

Soil: Clay, sand and limestone on both the southeastern slope facing the valley and the south facing one towards the village
Grape: Dolcetto
Appellation: Monferrato Dolcetto DOC
Age of Vines: 15 years
Yields: 27 hl/ha

Vinification: Destemmed then fermented for 18 days with the skins in stainless steel tanks, before gentle pressing and then continuing aging in stainless steel until bottling in April 2016.


2014 Piedmont Il Clown Nebbiolo

Soil: Calcareous clay and sand
Grape: Nebbiolo
Appellation: Rosso di Nebbiolo DOC
Age of Vines: 8 years
Yields: 20-25 hl/ha

Vinification: Destemmed then fermented in stainless steel tank for 20-30 days with the skins. Aged 14 months in old ’botti’ of 1000-liter before bottling. 1200 bottles produced.


2015 Barbera ’Amphora’

Soil: Clay, sand and limestone in ’Chiapin’ an east facing vineyard towards the valley
Grape: Barbera
Appellation: Barbera d’Asti DOCG
Age of Vines: 40 years
Yields: 30 hl/ha

Vinification: Destemmed then fermented for 25 days with the skins in stainless steel tanks, before gentle pressing and then continuing aging in two 300-liter amphoras until bottling in June 2016. 900 bottles total production.


2015 ’Chinato’ Barbera Vermouth
(First vintage made)

Soil: Clay, sand and limestone in ’Chiapin’ an east facing vineyard towards the valley
Grape: Barbera
Age of Vines: 40 years
Yields: 30 hl/ha

Vinification/blending: Destemmed then fermented for 25 days with the skins in stainless steel tanks, before gentle pressing and then continuing aging in stainless steel a couple of months before Andrea blends it with some grappa, citrus, secret spices and sugar and then bottles it. 100 bottles total production.