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A land designs the roads that cross it.
The Monferrato of great wines, praised by the Latin patrician gentes and by the English
in the 18th century; the Monferrato of castles and of the infernot, ancient cellars
dug out by hand into tuff; the Monferrato that is a UNESCO World Heritage site
and has for two centuries focused on identity and modernisation in wine-making.
This Monferrato has for decades been the cradle of Vicara, its vineyards, its designs.
Every Vicara bottle is the fruit of a union between its strong local roots and a
“tailored” method which governs each phase of the production process, from vineyard
planting to ageing, inspired by three fundamental, inseparable elements: tradition,
innovation and people.
Tradition, born from a great respect for ancient growing and wine-making techniques,
and from the optimisation of the native grapes – Barbera, Grignolino, Freisa – from
which Vicara produces both its great classics for everyday enjoyment and wines of
the highest prestige that win awards year after year.
Innovation, resulting in many years of experience in biodynamic farming, in elegant
mixtures of international grapes and in bold experiments in crus and ageing.
And people. The people who work every day in the vineyards and the cellar to make
Vicara what it is.
Vicara’s plots of land occupy a total surface area of 70 hectares (40 of which under
vine) on the beautiful hills rising between the River Po and the plain of Alessandria.
Situated in particularly favourable vine-growing areas, the plots lie within the boundaries
of five municipalities – Salabue, Serralunga di Crea, Ozzano, Treville and Rosignano
Monferrato – and are separated into three units (Bricco Uccelletta, Carcanara and
Vadmon) in accordance with the different geological and pedoclimatic conditions.
Spontaneous ground cover is maintained in the vineyards in order to ensure the grapes
ripen more evenly and are healthier, and as environmental protection since the need
to work or treat the ground is drastically reduced. Pest control is carried out in
accordance with natural strategies allowed under integrated pest management rules
and eco-compatible farming, a sector in which Vicara has years of experience.
Harvesting starts when the grapes have achieved optimum ripeness. In the finest
vineyards each row is harvested by hand and in several stages. After sorting on a
conveyor belt, the grapes are gently pressed using adjustable crushers that respect
each grape variety’s particular characteristics. This is followed by temperature-controlled
fermentation to guarantee that the grapes are perfectly vinified to enhance their
intense, fruity perfumes.
After vinification – which is carried out in Cascina Madonna, Rosignano Monferrato,
with a skilful combination of time-honoured traditions and modern technology – the
wines are aged in steel or wood (barriques or tonneaux). Subsequently the wines are
bottled and, after a requisite period of rest, they are at last released to the world.