Our Tradition
About us
Azienda Vitivinicola Sciorio takes its name from the place where it is located in Costigliole d'Asti; it extends on a hillside, which is the branch of a more imposing and important one in the area named Bastia, where the ancient city of Loreto, destroyed by the French, once stood.
The cultivation of the vine is set up to obtain the maximum result in terms of quality from the grapes in the most natural way possible and with respect for the vine, to produce wines of power, a style desired and pursued to ensure that the wine contained in our bottles is an expression of the territory in which we live and the soil on which our vineyards grow.
- Surface
- 6 hectares
- Soil
- Clayey and calcareous
- Grapes
- Barbera, Cabernet Sauvignon, Syrah, Chardonnay e Sauvignon Blanc
- Notes
- Sustainable agriculture
Soil
Beginning around 12 million years ago, the soil in Montferrat is of sedimentary and marine origin, and derives from the ancient Tertiary basin of Piedmont.
Climate
The Monferrato area is dominated by a temperate cold subcontinental climate with specific characteristics that are only found in this territory.
Grapes
The hilly terrain is partly covered by old Barbera vineyards and partly by new ones: Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc.
Nature
Our production method aims to keep the negative impact of chemicals on the environment within acceptable limits (and to zero), offering you the best quality.
Vineyard
Cascina Sciorio's vineyard is divided between the 'historical' area (Vigna Sciorio and Beneficio) and the more recently acquired area (such as Vigna Levi and Syrah).
Cellar
The wine-making process takes place in our cellar. In addition, the finished, bottled and maturing products are stored on the premises.
The Location
Costigliole d'Asti
The village 'revolves' around the majestic castle now owned by the municipality and almost thousand-year history.
The castle is home to numerous events dedicated to wine and vegetables, on which Costigliole bases its economy.
Barbera wine is the protagonist of 'Rosso Barbera'. celebrated on the first weekend of November. High-level conferences, with important speakers, masterclasses dedicated to great wines and many participants in this four-day tasting event.
The Vineyards
Levi Vineyard
The Levi Vineyard stands on a recently acquired piece of land that belonged to the Levi family for many years, where, in addition to their agricultural activities, they had an important brick and tile kiln.
Today, the kiln no longer exists and the Barbera rows, which have become too old, have given way to new ones of chardonnay, which we produce at low yields to give the wine more personality. It is fermented and vinified entirely in French oak barriques and left in them for 24 months before being bottled.
Climate, terrain, barrel wood are natural elements important to a winegrower to produce wine.
The Vineyards
Sciorio Vineyard
Harvesting the ripest grapes, selected at harvest time in all the Company's vineyards, produces Sciorio, named after the vineyards that make up the Company.
It is a Barbera in purity, with a classic imprint. It reaches the oak barrels of medium size - about 20 quintals - only after complete fermentation and remains there for about 24 months before being bottled. It then rests another year in the bottle before being put on the market.
Fashions pass, classics remain.
The Vineyards
Beneficio Vineyard
This particular area takes its name from the vineyard where there was once a bequest 'benefit' of a piece of land and an old villa, of which there are now no remains, located in the centre of the estate, where the grapes are taken to make this pure Barbera wine.
Because of the old vines it reaches its maximum expression in power. Its structure means that it reaches its best with several months in barriques before going into the bottle.
Our land and soil communicate with us through their fruits.
Where We Are
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