“I have always thought of my cellar as a place of “conservation” of the quality and character of the wines. With the architect Marco Ferreri, in 2013 we built our new cellar. Rooms with low ceilings, easily conditioned, mostly underground where it is possible to work easily by gravity in the vinification, aging and bottling phases.
A simple and rational structure.”
Gianni Abrigo
“I have always thought of my cellar as a place of “conservation” of the quality and character of the wines. With the architect Marco Ferreri, in 2013 we built our new cellar. Rooms with low ceilings, easily conditioned, mostly underground where it is possible to work easily by gravity in the vinification, aging and bottling phases.
A simple and rational structure.”
Gianni Abrigo
“I have always thought of my cellar as a place of “conservation” of the quality and character of the wines. With the architect Marco Ferreri, in 2013 we built our new cellar. Rooms with low ceilings, easily conditioned, mostly underground where it is possible to work easily by gravity in the vinification, aging and bottling phases.
A simple and rational structure.”
Gianni Abrigo
The Project
The Project
“For Orlando Abrigo, what I wanted to achieve is a minimalist project, strong and sincere in its expression. Everything revolves around the structure in which the operations necessary for the production of wine take place. It is an extremely simple artifact, which was designed to blend in with the materials of the Langa landscape: the earth, the plants of the vineyards, the chestnut wood posts.
The building is three quarters hidden, buried in a hill. The operation we carried out was to place dozens of wooden poles, up to 16 meters high, along its perimeter.
On these poles we have hooked long stainless steel cables, which will act as support for the vines to climb on the south side of the cellar, and for roses to climb on the north side. This gesture, the effects of which will develop over the years, gives a strong personality to what otherwise looks like a functional, almost anonymous container. The more time passes, the more the object will be attacked by nature, according to seasonal cycles that will create ever-changing and unique effects throughout the year. The architecture will hide and become part of the land.
As regards the construction systems, much attention was paid to the cost, between prefabricated solutions for the facade cladding and reinforced concrete spans for the retaining walls. Inside, the rooms have been designed to facilitate the work of the cellar, consistent with the philosophy of simplicity that is typical of Abrigo’s commitment. There is nothing disguised in here. The materials are treated as they are, in their primary condition, without any desire to exhibit luxury, other than being able to afford the best technologies to produce and bottle a good wine. “
Marco Ferreri
Architectural Project by Arch. Marco Ferreri in collaboration with Arch. Luisa Abrigo and Arch. Sergio Bertoldini.
Year of construction: 2009-2012 Usable surface area: about 1000 m2. Gross volume: about 3540 m3
Energy class: A Piedmont Region (Real Performance Index: 13.8 kWh/m3)
From Cellar to Wine
1. Selection and pressing.
The grapes arrive in the cellar in 20 kg crates, which are emptied on the selection table and sent to the destemmer. The grapes are detached with great precision from the stalks thanks to the oscillating movements of the destemmer.
1. Selection and pressing.
The grapes arrive in the cellar in 20 kg crates, which are emptied on the selection table and sent to the destemmer. The grapes are detached with great precision from the stalks thanks to the oscillating movements of the destemmer.
2.Fermentation and Maceration
The crushed grapes are transferred to overlapping steel tanks equipped with temperature control, where the fermentation/maceration process begins with only indigenous yeasts.
During maceration, delicate extraction techniques are adopted such as “delestage”: the must is transferred to the lower tank by gravity and pumped back up with the use of pumps and fermentation recovery gas.
2.Fermentation and Maceration
The crushed grapes are transferred to overlapping steel tanks equipped with temperature control, where the fermentation/maceration process begins with only indigenous yeasts.
During maceration, delicate extraction techniques are adopted such as “delestage”: the must is transferred to the lower tank by gravity and pumped back up with the use of pumps and fermentation recovery gas.
3. Racking
After racking, the wine is transferred to the tanks below, where it rests for the time necessary for the sedimentation of the lees.
3. Racking
After racking, the wine is transferred to the tanks below, where it rests for the time necessary for the sedimentation of the lees.
4. Aging
The aging of the wine in wood takes place in air-conditioned rooms to control the temperature, humidity and air recycling, optimal conditions that allow a slow and controlled evolution of the wine.
The company uses woods of different origins and sizes, depending on the characteristics of the vintage and the cru.
4. Aging
The aging of the wine in wood takes place in air-conditioned rooms to control the temperature, humidity and air recycling, optimal conditions that allow a slow and controlled evolution of the wine.
The company uses woods of different origins and sizes, depending on the characteristics of the vintage and the cru.
5. Bottle Storage
After the refinement, the best batches of wine are selected, combined and bottled. The wine then rests for a minimum of six months for young wines and up to 12-18 months for our reserves in the bottle storage room at a controlled temperature until shipment.
This period is fundamental for the “construction” of the quality of Nebbiolo.
5. Bottle Storage
After the refinement, the best batches of wine are selected, combined and bottled. The wine then rests for a minimum of six months for young wines and up to 12-18 months for our reserves in the bottle storage room at a controlled temperature until shipment.
This period is fundamental for the “construction” of the quality of Nebbiolo.
