CONTATTI
Soria Bruno
Tel e Fax +390141855230
Mob. +393299624207
Strada Provinciale Balbi, 53
12053 Castiglione Tinella (CN)
info@soriabruno.com









Soria Bruno Cascina del Santuario

Cascina del Santuario is a family-managed wine producing firm in Castiglione Tinella, a small Piedmont village located between Langa and Monferrato.

This Piedmont's area is renowned for the production of unique high quality wines. Local soil composition lends locally-produced wines their distinguished character, making Piedmont wines well appreciated and highly rated all over the world.

Our wines reflect our passion. We use traditional methods in the production process to ensure that all our products are genuine and of exceptional quality.


For more information and to order our wines, send an e-mail.


Our Wines


All of our wines are produced exclusively from grapes grown only on our own lands. The grapes are hand-cropped and kept in crates to protect them from any type of contamination.


  Moscato d'Asti DOCG
Winemaker's comments:
This wine is produced exclusively from pure Moscato d'Asti grapes. After de-stemming and pressing, the wine is kept in the cold for static settling, then filtered and kept at 0° c to prevent immediate alcoholic fermentation which starts later; in December, when the must is warmed to 18° C in a pressurized autoclave tank and yeast is added to start fermentation. When the wine reaches 5° alcoholic degrees, it is cooled, filtered and stabilized and turns into the sparkling product ready for bottling.

Colour: light straw-yellow, with violet undertones.
Aroma: broad, intense and aromatic wine with hints of yellow peach, grapefruit and exotic fruit.
Taste: sweet, full harmonic flavour, slightly savoury with a very pleasant aromatic finish
 
Barbera d'Alba DOC
Winemaker's comments:
Wine produced exclusively and solely from pure Barbera grapes. After de-stemming and pressing, it is alcoholic-fermented at a controlled temperature. Maceration takes place the traditional way. Devatting comes as late as a week after the end of fermentation to extract more from the peel and obtain a well-rounded, full-bodied long-life product. Malolactic fermentation follows, after which the wine remains in stainless steel tanks or barrels, waiting until bottling in spring-time.

Colour: intense and bright, claret with violet undertones.
Aroma: intense and clear, floral with hints of roses and brushwood berries.
Taste: full, harmonic with a pleasant savoury finish.
 
Dolcetto d'Alba DOC
Winemaker's comments:
Wine produced exclusively and solely from pure Dolcetto grapes. Following de-stemming and pressing, the wine is alcoholic-fermented at a controlled temperature. Maceration takes place the traditional way. Devatting comes mid-way during fermentation to keep all the fragrance and the typical softness of this dolcetto wine. Malolactic fermentation follows, after which the wine is allowed to remain in stainless steel tanks until bottling in spring-time.

Colour: intense and bright, ruby-red with violet undertones.
Aroma: pleasantly fruity with cherry, blackberry, violet and cinnamon hints.
Taste: full and harmonic, slightly savoury with a pleasant lingering aftertaste.
  Piemonte Chardonnay
Winemaker's comments
: Wine produced solely from pure Chardonnay grapes. Following de-stemming and pressing, the wine is kept in the cold for static-settling. Alcoholic fermentation begins after adding yeast and last 10 days at a controlled temperature. The wine is then left on yeast for 6 months - the process which utilizes the battonage method to promote full uptake of flavor. The bottling process is at the end of spring.

Colour: light straw-yellow with greenish undertones.
Aroma: broad, intense with banana, pineapple, honey and caramel hints.
Taste: full, harmonic and slightly savoury, with a pleasant finish.
  Barbera d'Asti DOC
Winemaker's comments:
Wine produced solely from pure Barbera grapes. Following de-stemming and pressing, the wine is alcoholic-fermented at a controlled temperature. Maceration takes place the traditional way. Devatting takes place as late as a week after fermentation to extract more from the peel and to obtain a well-rounded long-life product. Malolactic fermentation follows, after which the wine remains in stainless steel tanks and, briefly in barrels, waiting until the bottling process in spring-time.

Colour: intense and bright, claret, with violet undertones.
Aroma: intense and clear with cherry and blackberry preserve hints, and a slight vanilla and chocolate feel in the mouth.
Taste: full, harmonic and slightly dry, with a very pleasant finish.

Azienda Agricola Soria Bruno
Strada Provinciale Balbi, 53
12053 Castiglione Tinella (CN)
P.Iva 01897150049

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