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"Life deserves to be lived well. Enjoyed and coloured.
With people around and new relationships being built.
Life is a place for interaction. It is a place for true
emotion.
It is a place for something bigger than individualistic
selfishness.
Tenuta I Quaranta is my dedication to life.”
Annalisa Battuello
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When you taste Annalisa’s wines, you step
into her universe. You immediately sense that this is no ordinary
wine, but something very special, it is like it posses some magical
spell, which can not be defined, only pleasurably sensed. It is
the proof that when nature and spirited people work together, good
things happen. The story of Tenuta I Quaranta, began with a struck
of a lightning, when she saw the gentle valley for the first time,
undisturbed, peaceful, with its vines spreading their ancient perfume.
She fell in love and knew that she had found, what she had been
searching for, signalling the end of a long journey.
Having lived a very demanding life, being a highly successful car
designer, with a degree in Mechanical Engineering, she had used
her professionalism and talent to perform, where many would have
given up. After living 2 years in India, her initial certainty as
to the quality of the life that she was living, gave a way to a
subtle dissatisfaction and "mal de vivre", which she had
not acknowledged before. Realising that her happiness could not
be found in a competitive world driven by performance, career, speed
and stress, she liberated herself of the pressure and revived her
passion for nature and the world of wine. She bears today a degree
in oenology and has joined forces with acknowledged experts within
agronomy and winemaking. On her estate all her passion, energy and
love is rewarded with the creation of unique wines, that lets the
moment and the world be good. The age of 40, was the turning point
for her and therefor all her wines bears that name, as a tribute
to life.
I Quaranta wines: www.i40.it
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BARBERA d’ASTI d.o.c.
Grape Varieties:Barbera 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Yeild Per Hectare: 55 hl.
Planting Density: 5.700 vines/hectare
Harvest Period: end of September, beginning of October
Vinification: The grapes are destemmed and crushed, followed by the process of extraction on skins conduced with 12 days of maceration. After draining the wine is matured in stainless steel tanks for 6 months.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature:28 °C
Maturation Period: 6 months
Bottling Period: June
Alcohol Content: 13,5 % vol
Ageing Potential: 3-4 years
Color: deep ruby red with strong garnet undertones.
Perfume: reminescent of intense spices, red fruits and vanilla aroma
Taste: Young tannins and fresh fruit; luscious and supple in texture, with an impact that is lasting. The power of this wine is due to its complexity more than just the tannin
Drinking Temperature: 18-20 °C
Food Coupling: Appetizers,matured cheeses, meat of all kinds including lamb.
Charateristic: the name Asia reminds both the love of the mother of this wine for the continent and the spices’ perfume you can feel immediately after the first feeling of black cherries and blackberries. There are also reminescents of rhubarb and quina. The colour is deep ruby with garnet undertones and a lovely brilliance. The taste is very coherent with the perfume. The tannins are soft and never aggressive and the power of this wine is due to its complexity and permanence.  top |
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CORTESE ALTO MONFERRATO d.o.c.
Grape Varieties: Cortese 90% Chardonnay 10%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Yeild Per Hectare: 65 hl.
Planting Density:4.500 vines/hectare
Training System: Guyot
Harvest Period: second half of September
Vinification: The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with a selected pure yeast. The fermentation is carried out in stainless steel tanks.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature:16-18 °C
Maturation Period: 2 months in steel tanks
Bottling Period: February
Duration of Fermentation: 12 days
Alcohol Content: 12,5 % vol
Total Acidity: 6.0 g/l
pH: 3,23
Ageing Potential: to be drunk young
Color: greenish yellow with bright golden hue.
Perfume: typical of Cortese grapes, light but persistent
Taste: fresh, very dry, a little, pleasant bitter
Drinking Temperature: 10-12 °C
Food Coupling: Appetizers, starters, fish, poultries top |
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BRACHETTO d'ACQUI d.o.c.g.
Grape Varieties: Brachetto 100%
Production Area: Cassine (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density: 5.700 vines/hectare
Harvest Period: 10th-20th September
Vinification: the grapes are destemmed but not crushed; the juice is kept cold for 5 days and then crushed; stored one mounth in stainless steel tanks. After this period the juice is inoculated with a selected pure yeast. Fermentation for the time needed to reach 5 – 6 % vol.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature:16 °C
Bottling Period: December
Ageing Potential: to be drunk young
Color: light garnet, red cherries
Perfume: dog-rose, raspberries, strawberries
Taste: aromatic, very special, pomegranate reminder
Drinking Temperature: 6-8 °C
Food Coupling: peaches, creme chantilly with strawberries, figus puddings
Charateristicas for the name Le Rose, the main characteristic of this sweet wine is the strong perfume of dog roses. You can feel also raspberries and wood strawberries at the bottom. The colour is intense and has a lovely light garnet nuance. The taste is winsome using a sweetness not too strong but very affectionate and helped by a good effervescence. At the end a nice rather sour note, typical of Brachetto grape. Drink it with peaches, creme chantilly with strawberries, figus puddings. top |
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MONDANOTTO: MONFERRATO ROSSO d.o.c.
Grape Varieties: Barbera, Dolcetto, other authorized grape varieties from Piemonte
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density: 5.700 vines/hectare
Yeild Per Hectare: 65 hl.
Training System: Guyot
Harvest Period: end of September, beginning of October
Vinification: The grapes are destemmed and crushed, followed by the process of extraction on skins conduced with 7 days of maceration. After draining the wine is matured in stainless steel tanks for 4 months.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature: 25 °C
Maturation Period: 15 months
Bottling Period: April
Alcohol Content: 12,5 % vol
Ageing Potential: 2-3 years
Color: Bright ruby red with violet undertones.
Perfume: The scents are initially yield you of raspberry and amarena, but enriched from precious floral shadings in order then to move itself on nuances of pink pepper.
Taste: It hits to the assay for the immediate sapid perception, that then leaves space to delicate tannins and a fruit in phase of maturation; the freshness of it concurs one greater pleasantness and the persistence does not yield towards bitter tonalities.
Drinking Temperature: 14-16 °C
Food Coupling: Appetizers, fresh cheeses, pasta. top |
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PIEMONTE MOSCATO d.o.c. PASSITO
Grape Varieties: White Muscatel 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin.
Yeild Per Hectare: 20 hl.
Planting Density:5.700 vines/hectare
Harvest Period:10th-20th September
Vinification: After the harvest the grapes are dried in a fresh and wind special area up to November – December. After this period they are handily destemmed and soft crushed. The juice is not inoculated to preserve original pure yeast. Fermentation for 4 – 6 months.
Fermentation Equipment: big oak barrels
Fermentation Temperature: 10 -12 °C
Bottling Period: March
Ageing Potential: to be drunk young or age 3 – 4 years
Color: pure gold with amber huges
Perfume:candied fruits, especially figs and apricots
Taste:sweet, very special, deep
Drinking Temperature:10-12 °C
Food Coupling: nuts cake, tiramisù, chocolate biscuits, crème caramel; but also aged strong cheese, fois gras, lobster top |
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DOLCETTO d’ACQUI d.o.c.
Grape Varieties: Dolcetto 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density: 5.700 vines/hectare
Harvest Period: last week of September
Vinification: The grapes are destemmed and crushed, followed by the process of extraction on skins conducted with 8 days of maceration with regoular plunging and pumping over.. After draining the wine is matured 6 months in stainless steel tanks
Fermentation Equipment: stainless steel tanks
Fermentation Temperature: 28 °C
Maturation Period: 6 months
Bottling Period: May
Alcohol Content: 13,5 % vol
Ageing Potential: to be drunk young or aged 1-2 years
Color: intense red with strong violet hue.
Perfume: vinuos, elegant
Taste: dry but supple sensation, almond notes in the finish
DrinkingTemperature: 14-16 °C
Food Coupling: Appetizers, starters, fish, poultries, fresh cheese.
Charateristic: The name Viola recalls both the colour and the perfume of the Violet flower typical of Dolcetto’s grape but this red wine has also a nice bright and intense ruby colour. The perfume is at the beginning cherries and raspberries, with a touch of sweet flowers (Viola..), moving at the end towards spiced nuances of Pepe Rosa. The taste surprises you for the sapidity joined to a maturating fruit. Almond notes in the finish.top |
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MOSCATO d ’ASTI d.o.c.g.
Grape Varieties: White Muscatel 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density: 5.700 vines/hectare
Harvest Period:10th-20th September
Vinification: the grapes are destemmed but not crushed; the juice is kept cold for 5 days and then crushed; stored one mounth in stainless steel tanks. After this period the juice is inoculated with a selected pure yeast. Fermentation for the time needed to reach 5 – 6 % vol.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature: 16 °C
Ageing Potential: to be drunk young
Color: pure gold
Perfume: font-size:10.0pt; ">candied fruits, vanilla, peach, citrus fruits
Taste: sweet, very special, acacia reminder
Drinking Temperature: 6-8 °C
Food Coupling: nuts cake, tiramisù, chocolate biscuits, crème caramel
Charateristic:as for the name, the colour of this Dorato is a bright, sunny, deep yellow; shining for the millions of little bubbles surfacing to the glass. The taste is the typical taste of the grape, personally reworked: candied fruits, vanilla, peach, citrus fruits. Starting from the first taste, it is sweet and agreeable, fresh and absolutely not boring. Very long in the mouth, it will leave you a pleasant sensation of sweet fruits. Drink cold with nuts cake, tiramisù, chocolate biscuits, crème caramel.top |
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SWEET WHITE WINE
Grape Varieties: White Muscatel 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Yeild Per Hectare: 20 hl.
Planting Density: 5.700 vines/hectare
Harvest Period: end of November – beginning of December
Vinification: the grapes are dried on the vine up to November – December. After this period they are handily destemmed and soft crushed. The juice is not inoculated to preserve original pure yeast. Fermentation for 4 months.
Fermentation Equipment: oak barrels
Fermentation Temperature: 10-12 °C
Bottling Period: March
Ageing Potential: to be drunk young or age 3 – 4 years
Color: pure gold with amber huges
Perfume:font-size:10.0pt; ">intriguer in the olfactory shadings: acacia flowers candied fruits
Taste: pleasantly sour and nervous to the palate also in the delicate rolling up
Drinking Temperature: 10-12 °C
Food Coupling: nuts cake, tiramisù, chocolate biscuits, crème caramel; but also aged strong cheese, fois gras, lobster top |
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BARBERA d'ASTI SUPERIORE d.o.c.Grape Varieties: Barbera 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin.
Yeild Per Hectare: 40 hl.
Planting Density: 5.700 vines/hectare
Harvest Period: halfway through October
Vinification: The best grapes are selected, destemmed and crushed, followed by the process of extraction on skins conduced with 15-20 days of maceration. After draining the wine is matured oak barrels for 12 months. The wine is not filtered to keep all the potential body.
Fermentation Equipment: stainless steel tanks
Fermentation Temperature: 28 °C
Maturation Period: 12 months in oak barrels plus 2 months in bottle
Bottling Period: February- March
Alcohol Content: 14,2 % vol
Ageing Potential: 5-7 years
Color: deep ruby red with strong violet undertones.
Perfume: complex and elegant perfume with vanilla fragrance well mixed, reminiscent of intense spices and red fruits aroma.
Taste: on the palate it's bright, light, and scrappy, with bright sour raspberry and red currant fruit supported by lively acidity and light splintery tannins that flow into a fairly long berry fruit finish with bitter undertones.
Drinking Temperature: 18-20 °C
Food Coupling: Salami, matured cheeses, meat of all kinds including lamb.
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PIEDMONTE CHARDONNAY d.o.c.
Grape Varieties: Chardonnay 100%
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density: 4.500 vines/hectare
Harvest Period: 15th-30th September
Vinification: The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with a selected pure yeast. The fermentation is carried out in stainless steel tanks.
Fermentation Temperature: 16-18 °C
Maturation Period: 6 months in Allier oak barrels
Bottling Period: August 2004
Duration of Fermentation: 2 months
Alcohol Content: 13,5 % vol
Ageing Potential: to be drunk young or aged 1-2 years
Color:fairly bright yellow with greenish reflections
Perfume:the bouquet is bright, with powerful pineapple tropical fruit with some gooseberry overlay and mineral acidity. Pleasant and rich.
Taste: on the palate it's full and languid, with fairly intense pineapple fruit supported by warm pineapple acidity and some mineral overtones that flow into a fairly long fruit laced finish supported by lively acidity
Drinking Temperature: 10-12 °C
Food Coupling: it's pleasant, and will drink well with creamy vegetable based risotti, fish with cream sauces or off the grill, and also has the wherewithal to work well with moist, flavorful white meats. top |
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VELOURS: MONFERRATO ROSSO d.o.c.
Grape Varieties: Cabernet Sauvignon, Barbera
Production Area: Ricaldone (AL) – Monferrato PIEMONTE
Soil Type: Calcareous soil. Fossil origin
Planting Density:4.500 vines/hectare
Yeild Per Hectare: 50 hl.
Training System: Guyot
Harvest Period: beginning of October
Vinification: The grapes are destemmed and crushed, followed by the process of extraction on skins conduced with 12 days of maceration. After draining the wine is matured in 225 litres French oak barrels for 15 months
Fermentation Equipment: stainless steel tanks
Fermentation Temperature:28 °C
Maturation Period: 15 months
Bottling Period: June
Alcohol Content: 13,5 % vol
Ageing Potential: 4-5 years
Color: It is introduced with a beautiful color ruby - violet intense and concentrated.
Perfume: the bouquet is intense and complex, notes yielded of mature cherry, raspberries and amarena are melted to nuances of white pepper.
Taste: To the assay a good presence of acidity, fine tannins, a beautiful hardly mature fruit and one marked but rather not bitter pseudo caloric feeling. The end does not disappoint, long and correspondent
Drinking Temperature: 18-20 °C
Food Coupling: Appetizers, matured cheeses, meat of all kinds including lamb. |
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