The Barbera Pico Gonzaga Castello di Uviglie is made of 100% Barbera grapes sourced from Bricco della Cave area. The soil to produce the Barbera Pico Gonzaga Castello di Uviglie is characteristic of clay loam of calcareous marl. The harvest is manual, selection starts from the vineyard, the grapes are de-stemmed, and fermented at a controlled temperature of 28-30 ° C. The wine stays 10-14 days in contact with the skins, extraction of the noble components of the skins using the delestage method, racking after post-fermentation maceration. Malolactic fermentation completely carried out in wood, maturation in wood for 14-16 months. The wine rest in the bottle to achieve taste-olfactory balance, ageing for about 6 months.
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.