La Meridiana

The wines of TENUTA LA MERIDIANA are the result of the constant research of refined aromas, unique sensations enhancing the characteristics of the terroir, while renovating without disnaturing an ancient tradition, deeply rooted in the history and experience of Bianco family.
The production of TENUTA LA MERIDIANA is focused on Barbera produced in different versions, refined in barriques of Allier and Nevers oak or vinified according to traditional methods, i.e. maturation in big oak barrels with the capacity of 3000 litres.
Therefore, different methods are followed for the vinification.

The cellar

VINIFICATION

AGEING

Vitis, Gagie and Bricco Sereno are obtained with a winemaking process following traditional methods: maceration with the technique of submersed cap for 12 to 18 days, depending on the structure of the grapes, whereas the fermentation of Tra la terra e il cielo and Rivaia is made according to a more modern technique in vinificators at controlled temperature for 5 to 6 days to obtain a rapid extraction of antocyanins, polyphenols and tannins.
Besides the Barbera wines, the most important expression of which is the cru “Tra la terra e il cielo”, the range of wines include the prestigious “Rivaia”, a cuvee of Nebbiolo and Barbera, “Sol”, a typical late harvest “meditation wine” obtained from the passerillage of Chardonnay grapes on grids, and “Puntet”, the only white of the estate, a mix of Chardonnay, Favorita and Cortese, “Rosaè”, rosé vinification of Dolcetto grapes, and a dessert wine, a niche product, unique in Italy: “La Malaga”, the vines of which arrived adventurously in Piedmont from Spain and have been kept over the generations with grafts, that still maintains the characteristics of the original variety.

BOTTLING

TASTING ROOM