Sandrone

About Sandrone

Unbound by tradition yet mindful of the practices of their ancestors, this family-owned winery has gradually reached the pinnacle of producers in the Barolo region in a relatively short period of time. The story begins in 1977 with Sandrone’s founder, the late Luciano Sandrone, who bought a parcel of less than a hectare in Cannubi Boschis, the undisputed cradle of Barolo. Over the next 40 years the winery would go on to acquire plots in Barolo and Roero, with the producer now spanning across 27 hectares.

Luciano’s daughter Barbara and brother Luca now sit at the helm of the company, with his wife Mariuccia. The third generation, in the form of Alessia, is very much involved in the day-to-day running of the winery. The wines of Sandrone are expressions of elegance and finesse and speak of the land they come from. Sustainability and heritage are taken very seriously, and the family’s ultimate goal is to achieve the highest quality possible for each of the six wines, while showing the terroir of thew different vineyards.

Dolcetto d’Alba 2021

From 11 different vineyards in Monforte d’Alba, Novello and Barolo located between 350 and 400 mt. High limestone content in the soils. Each parcel is vinified separately, then the best lots are selected. Spontaneous fermentation with indigenous yeasts in open steel tanks, 3 months of bottle ageing.

Barbera d’Alba 2020

From vineyards in Monforte d’Alba and Novello. Marl-rich soils. Each parcel is vinified separately, then the best lots are selected. Spontaneous fermentation with indigenous yeasts in open steel tanks. Malolactic fermentation and ageing in tonneaux (500 litres) for 15 months, followed by 9 months in bottle.

Valmaggiore Nebbiolo d’Alba 2020

From homonymous vineyard in Roero, a step, south-facing amphitheatre. Sandy soils. Malolactic fermentation and ageing in tonneaux for 15 months, followed by 9 months in bottle.

Aleste Barolo 2018

Made since 1985, from Cannubi Boschis vineyard. In 2013 the wine changed name to ‘Aleste’. Maceration and alcoholic fermentation in open steel tanks. Maleolactic fermentation and ageing in 500-litre French oak barrels, followed by 18 months in bottle before release.

Le Vigne Barolo 2018

From 4 vineyards (Baudana, Villero, Vignane and Merli) on different soils and altitudes. Harvested, vinified and aged separately. Spontaneous fermentation with indigenous yeasts in open steel tanks. Malolactic fermentation and ageing in tonneaux, followed by 18 months in bottle.

Vite Talin Barolo 2016

A unique Barolo clone found among the property vines. Its clusters are smaller, lighter in colour and carry less fruit. Harvest started early in 2016, due to the warm weather conditions. Complete destemming, warm pre-fermentation maturation in anaerobic conditions. Fermentation took place in 50 hL wooden casks. 20-35 days of maceration with submerged cap, after which the wine is matured in 500-litre French tonneaux (50% new) for 2 years. Maturation is completed in large oval casks for a further year, and subsequently in bottle for another 3 years before release.