The Estate 

Among the neat rows of grapevines, in a backdrop of softly rolling Piemonte hills is the home and estate Mauro Bianco and his family

Visit the ancient courtyard of the Tenuta San Mauro estate and witness the Bianco family’s timeless and tireless passion for viticulture in their unique world of aromas, colours and flavours that merge in their exceptional wines of international quality

The Wines

The wines of the Tenuta San Mauro estate reflect the highest aspirations of the unique Langhe region where the varietals flourish in a  proximity that bellies their diversity of terroir;  ultimately contributing to the unique personality of each wine

The estate delivers the premium Barbaresco DOCG; a noble and intense wine, Barbera d'Asti Superiore DOCG; intense and full-bodied, Barbera d'Asti DOCG; harmonious and fruited, Langhe Chardonnay DOC; dry and balanced and Moscato d'Asti DOCG, sweet and fruited.

The Farmsteads

The central growing estate providing for Barbera d'Asti and Moscato d'Asti is Cascina San Mauro.

The other estates are Ca' Nova in the town of Neive and Cascina Vallone.

Ca’Nova is home to the vines producing the fine Chardonnay and the Piemonte signature; Nebbiolo.

Cascina Vallone is an area where the exposure and sedimentary deposits provide the perfect environment for the growth of the Barbera grapes that make the Superiore wines.

Both Ca’ Nova and Neive have both been a family ward for four generations.

Its highly recommended to visit the estate to feel first-hand the powerful attraction of this land which is in turn the source of inspiration to those who work it.

The Harvest and Production

Between August until about mid-October the diligently hand-picked harvest reduces risk of damage to the berries and consequential must leakage. Thus protecting the grapes from the dangerous oxidative phenomena that would otherwise compromise the quality of wine

Crushing, destemming, and soft pressing follow, the must transferred into heat-conditioned stainless steel wine vessels and followed by fermentation. During this biochemical process (fermentation or vinification) the sugar contained in the must transforms into alcohol and carbon dioxide. In the case of white wines, the grape juice is separated from stalks, pomace (skins) and seeds, whilst for red wines the fermentation retains the solid components, which contribute to the colour and tannic component of the wine. For rosé the white vinification takes place only partially.

After vinification “racking” follows; where the wine is filtered until clarified and decanted into containers of various materials.

White wines require minimal aging before bottling whilst the Barbaresco Canova can rest for up to 2 years and even longer is required for the Barbaresco Canova Riserva.

The refinement, during which the transformation of the sugars into alcohol continues occurs in large French wooden barrels such as oak, in barrique, in tonneau or in the case of a fresh and fruity wine, in steel. The choice of material and the dimensions of the container will help shape the characteristics of the wine.

Finally, the wine is re-filtered to eliminate impurities, deoxygenated by adding substances such as nitrogen gas and then bottled. The aging and evolution of the wine continues in the bottle where all parties from the producer to the consumer are responsible for its wellbeing!