Their 10 hectares of vineyards, between 400 and 450 metres above sea level, enjoy a mild microclimate that encourages the grapes to ripen. The schistose soil, red in colour, is rich in mineral salts that give unusual scents and tastes to the wines made from Barbera, Bonarda, Dolcetto and Nebbiolo grapes and the rare Malvasia muscat, making these wines unique and distinctive.<\/p>\n","protected":false},"excerpt":{"rendered":"
Straddling Torinese and Cuneese, this area is towered over by Monviso, called di Eyssart in a document from 1203. It is partly a farm and partly processes the losa, the stone of Luserna. Valerio Raviolo, after spending years cutting and working on slabs of rock, decided to take a big step and make his family wine production into his main business, supported by his wife, Luigina, and his children, Simona and Daniele.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26],"tags":[55],"class_list":["post-2977","post","type-post","status-publish","format-standard","hentry","category-producers","tag-pinerolese-eng"],"acf":[],"yoast_head":"\n