Batasiolo

The Piedmontese estate Batasiolo represents an important reality in the Barolo area, notable for both volume and quality. It has been active since the 1970s, when the Dogliani family began their winemaking journey at the foot of the La Morra hill. In particular, the family purchased the historic Kiola winery in 1978, which includes seven properties located in prestigious areas of the Langhe known for Nebbiolo production. Today, for the aging process of their wines, the estate utilizes a modern and beautiful underground barrel cellar, where around a thousand wooden barrels containing the precious liquid rest under controlled temperature and humidity conditions.

The Batasiolo estate spans over 150 hectares, with 70 hectares included in the Barolo denomination. The vineyards are planted on soils characterized by varying clay, limestone, and sand content, located at altitudes between 250 and 420 meters above sea level. The varieties cultivated are the traditional ones from Lower Piedmont, namely Nebbiolo, Barbera, Dolcetto, Arneis, Moscato Bianco, and Cortese, alongside international varieties such as Chardonnay and Pinot Noir. Fermentation primarily occurs in temperature-controlled stainless steel fermenters, with varying maceration times for red grapes, accompanied by periodic pump-overs. The subsequent aging phase can take place in stainless steel, barriques, tonneaux, or large old barrels, depending on the label. The types of wood used are quite varied in both type and size, with traditional Slavonian oak paired with French oaks of different origins and toasting levels.

The production at Batasiolo includes the major denominations of Lower Piedmont, such as Barolo, Barbaresco, Barbera d’Asti, Dogliani, Gavi di Gavi, Roero Arneis, and Moscato d’Asti. However, the flagship of the estate is Barolo, expressed through five prestigious crus, including the renowned names ‘Briccolina,’ ‘Brunate,’ and ‘Boscareto,’ crafted with a modern approach while respecting tradition.