Abrigo Giovanni is a family run estate that has been making high-quality wines in Diano d’Alba for over 50 years. The estate is named after its founder Giovanni Abrigo, who moved to Diano d’Alba from Treiso in 1968, purchasing the Crava farmhouse which now houses the cellar and the family’s home. Giovanni and his wife Maria managed what then was a typical Langhe farm: raising Piedmontese cattle and small farmyard animals, cultivating cereal corps, orchards, hazelnut grove (which the estate still cultivates to this day), and of course, vineyards producing Dolcetto wine. In the mid 1980’s, their son Giorgio, having completed his degree in agronomy, became involved in the work on the farm. Paola, Giorgio’s wife, is in charge of the company’s commercial development and marketing. Their children Giulio and Sergio, sharing the passion that flows through the veins of their grandparents and parents, graduated from oenology school in Alba in 2013 and 2015, and are now taking an active part in the estate. A construction of a new aging cellar was completed in 2019. The new cellar was built with eco—sustainable materials in order to reduce waste and emission footprint.
The family believes that parceling and differentiating the vinification and aging processes based on the unique characteristics of each vineyard, helps them understand each site potential and the individual characteristics of each wine.
Arneis “Sa Mai”
100% Arneis. Blend from two vineyard sites in Diano d’Alba, at altitude of 300–400-meters, mainly westerly exposure. Soil consists of clay and limestone with layers of sandstone. Hand harvested in early September, soft pressing, only free run juice used. Fermentation in stainless steel tanks at a low temperature (15-17°C) for about 15 days. Tank aging on fine lees, with no malolactic fermentation. Minimum 4 months in the bottle before release.
Dolcetto di Diano d'Alba, 'Garabei'
100% Dolcetto, Hand-harvested from the estate's oldest vineyard, located in Sorì dei Crava. The vines are over 50 years old and sit at an elevation of 350 meters. Vinified in stainless steel tanks, 10-12 days maceration. Spontaneous malolactic fermentation during winter months. Aged in concrete tanks, natural settling, and stabilization. Rests in the bottle for 4 months before release.
100% Nebbiolo. Hand-harvested in Novello. The vineyard sits at an elevation of 400 meters, facing south, south-east. Vines age is 25-40 yrs old. Fermented in steel tanks and aged for 38 months. At least 18 of those months in oak barrels. Rested in the bottle for at least five months.