Roero · Winery · Curated profile

F.lli Calorio

F.lli Calorio

Fratelli Calorio is a family cellar in Montà, in the Roero, with roots in the 1950s. Pier Vittorio, with his younger brother and later his wife Olga, gave the family farm a winemaking direction in 1973, and since 2011 his son Andrea has run it alone, working on lower yields, vineyard practice and cellar organisation. The estate is both a farm and a trading business, and vinifies grapes it owns as well as bought-in grapes. The range is seven wines: Nebbiolo-based Roero Casette, Roero Arneis Kalipè, the Arneis and Nebbiolo sparkling Sable, three Alba reds (Nebbiolo, Barbera, Dolcetto) and a Barbera d'Asti Superiore from Vignale Monferrato. Montà sits on the left bank of the Tanaro, where the Roero hills have sandy soils.

At a glance

Region
Roero, Piemonte, Italy
Address
Via Marconi 54-56/B, 12046 Montà (CN)
Tours
Not listed
Tastings
Not listed
Wines listed
7
Website
https://www.fratellicalorio.it/

Visits & tastings

The estate does not advertise visits or tastings; contact them directly to ask.

Contact

Wines from F.lli Calorio

  • Barbera d'Alba: Barbera d'Alba DOC, Barbera, Red. A steel-aged Barbera d'Alba from Montà and Santo Stefano Roero, bottled the spring after harvest.
  • Casette: Roero DOCG, Nebbiolo, Red. A Nebbiolo from Montà, aged 18 to 24 months in large oak casks and a further 8 to 12 months in bottle.
  • Dolcetto d'Alba: Dolcetto d'Alba DOC, Dolcetto, Red. A steel-aged Dolcetto d'Alba from Alba and Mango, bottled the spring after harvest.
  • Kalipè: Roero Arneis DOCG, Arneis, White. An Arneis from sandy, shell-rich soils in Montà, fermented in steel and aged on fine lees.
  • La Corona: Barbera d'Asti Superiore DOCG, Barbera, Red. A Barbera d'Asti Superiore from Vignale Monferrato, aged 12 months in large oak casks.
  • Nebbiolo d'Alba: Nebbiolo d'Alba DOC, Nebbiolo, Red. A Nebbiolo d'Alba from Santo Stefano Roero, aged 12 to 18 months in large oak casks.
  • Sable: Arneis 50%, Nebbiolo 50%, Sparkling. A Brut sparkling wine from equal parts Arneis and Nebbiolo, made by the Martinotti method.