The Barbera Emanuela Vivace Castello di Uviglie is made of 100% Barbera grapes, from vineyards with south-west exposure. The soil to produce the Barbera Emanuela Vivace Castello di Uviglie is alkaline medium texture. The harvest is manual and the grapes are destemmed and then fermented at a controlled temperature of 24-26 ° C. The wine stays 4-6 days in contact with the skins, drawing off of the only flower without adding wine. Malolactic fermentation completely carried out in steel or cement, conservation on fine lees and bottling in spring to preserve the freshness of the aromas.
According to some, the origin of the placename Castello di Uviglie can be linked to the Latin term “ovilia” a plural for “ovile”, sheepfold, confirming the primitive pastoral organization of the area. Others instead maintain that “Uviglie” comes from the roman patronymic “Avilius” which has left quite a few traces in the area. The name made its first appearance on a document dated November 1271 kept in the capitular archives of Casale Monferrato.
With a tradition and experience of more than five centuries, the winery owned by Simone Lupano is today a dynamic production of 120 hectares of which 25 are vineyards.
The winery has a capacity of 3,500 hl collection and is equipped with the latest technology while still using traditional methods of vinification respecting the typicality of the territory.