Tucked away in the province of Asti, Bel Sit was established in 1870. Owner Ezio Rivella, former Head Enologist and General Manager of Banfi, exercises his skill with Barbera, as well as producing an outstanding Moscato. The 100% Moscato consists of 10-year-old vines planted in limestone soils. Grapes are gently pressed before undergoing fermentation in stainless steel tanks using the Charmat method. The wine is bottled and left to age for two months before being released to the market.
The ” La Turna” is 100% Barbera, whose 10-year-old vines are planted in rich soil and clay. Fermentation occurs in stainless steel tanks 8-10 days. The wine is bottled and left to age for three months before being released to the market.
The grapes for “Sichivej” are harvested manually, with a delicate pressing to obtain the purest juice. Fermentation occurs at 30°C temperature with selected yeasts, followed by a rather long extraction. Remontage is performed every 7 days, until the sugars are exhausted and alcoholic fermentation is complete. The malolactic fermentation starts just after remontage, and is accomplished at 20°C. Following several stages of decanting for clarification, the wine is aged in small 300 liter Ezio Rivella selects, and utilizes French oak barriques produced in Italy with a particular toasting procedure and texture. The wine is aged in barrique for 9 months and bottled at the beginning of spring without any filtration in order to preserve its concentration and structure.
Bel Sit wines we feature:
- Moscato d’Asti, 2014
- “La Turna” Barbera d’Asti, 2012
- “Sichivej” Barbera d’Asti, 2009