Josetta Saffirio

Piedmont, Italy.

Available in New South Wales, Tasmania, Western Australia.

The Saffirios seem to us to be one of the most committed and connected families to the land in the UNESCO World Heritage Barolo area. Their current reputation for terroir-expressive wines, social responsibility and future vision is backed by a familial history of over two centuries within the same commune in Monforte d’Alba. Josetta Saffirio’s father, Ernesto cultivated the first vineyard on family land in the early twentieth century. The vineyard area has changed and expanded over the generations, and Josetta established the winery to transition from grower to producer. Now her daughter Sara is winemaker in residence.

Despite this rich history, the family look to future generations as well as past. The vineyards are all organic, planted ‘giropoggio’ fashion, with rows following the natural contours of the land. Only light machinery is used to avoid soil compaction, and extensive flora between rows also reduces erosion. The Domaine is part of the consortium ‘Cascina Pulita’, which manages farm waste as sustainably as possible. Not only is the winery 100% carbon neutral, their photovoltaic system produces twice the energy they need. Efforts to reduce their carbon footprint have also involved the use of packaging reduction (lighter glass, shorter corks and smaller cartons), and the creation of a park with native flora and fauna.

From vineyard to bottle, the Saffirio team is fastidious in approach and dedicated to transferring the character of the terroir into exceptional, personality-driven wines. This brings us environmentally harmonious Barolo, Langhe Nebbiolo and Barbera, and with each vintage they share a story of the land, its people, their trials and successes.

Wine

Langhe Nebbiolo

Variety

Nebbiolo

Terroir

Elveziano soils (compromising Limestone, clay and sand, marine deposits and traces of fossils). Steep inclines (40-50%) with south-east exposure.

Vineyard

Castelletto Cru

Viticulture

Bio-organic, low Guyot system.

Winemaking

Hand-harvest followed by gentle de-stemming and soft pressing. Cryo-macerated for 24 hours. Fermentation in stainless steel and maturation in large barrels for 12 months.

Barbera D’Alba

Variety

Barbera

Terroir

Elveziano soils (compromising Limestone, clay and sand, marine deposits and traces of fossils). Steep inclines (40-50%) with south-east exposure.

Vineyard

Castelletto Cru

Viticulture

Bio-organic, low Guyot system.

Winemaking

Hand-harvest followed by gentle de-stemming and soft pressing. Temperature-controlled fermentation in tanks, racking to oak for 12 months, then cement tanks before bottling in the second winter following harvest.

Barolo

Variety

Nebbiolo (Michet clone)

Terroir

Elveziano soils (compromising Limestone, clay and sand, marine deposits and traces of fossils). Steep inclines (40-50%) with south-east exposure.

Vineyard

Castelletto Cru

Viticulture

Bio-organic, low Guyot system.

Winemaking

Hand-harvest, followed by de-stalking and soft pressing. Temperature-controlled fermentation in tanks before transferral into large botte. After 24 months maturation, transferred to cement tanks and bottled the following spring.

Orders

For all order enquiries please get in touch.