Details distinguish good wine from a wine to remember
Our philosophy in the cellar
Our main objective is to preserve the quality of our grapes, exalting the delicacy and elegance of Roero’s soils, rich in sand and mineral elements.
The wine-making procedure mirrors our progress in understanding and interpreting every single vineyard, such as the harvesting moment, temperatures and days of maceration, wood type and dimensions, different materials for the refining of the wine and alternative closure systems.
The screw cap has been adopted by Correggia farm since 2008, after Luca’s honeymoon to Australia. Here Luca tasted different wines from Australia and New Zealand sealed with this closure system so different from our culture but extremely effective. It is not just for simple wines with a rapid turnover, but also for more complex wines.
The experimentation with our production method started in 2009 and was gradually applied to the bottling process. 2011 saw the purchase of a screw capping machine and the release of the first 5000 official bottles.
2012 was a pivotal year with a change in the DOCG wine production regulations and the authorization to use the screw cap also for Roero wines.
Today it is used on 50% of our total production.
“The screw cap is a valid alternative to solve the problems of a corky smell, to obtain more long-lived wines whose freshness and scents are preserved, and most importantly to have a lower quantity of sulfur dioxide in the wine (SO2) .”
The following chart compares the SO2 limits indicated by law:
Limit values SO2 tot (mg/l) WHITE WINE RED WINE Conventional 200 150 Organic 150 100 Matteo Correggia farm 65 80
The screw cap closure properly works if the wine has followed a clear and untroubled process and comes from healthy and well grown grapes. Thus, the quality of the wine is the exclusive result of the wine –making process in the cellar.
Every wine has its history like every vintage.
We will be pleased to personally share all these stories with you, when visiting us.
Chi fa il vino
Luca Rostagno is our long-time winemaker.
This concept, revolutionary for the time in which it was conceived, deeply shaped my way of working.
Matteo had a innate talent in wine degustation and commercial activities. He had the innovative ideas of a great manager. I still remember our summer in 2000: grape harvesting, work in the vineyards and in the cellar. We were constantly on the road, eager for tasting new wines, meeting new people and seeing new places. And then he left us and we had to learn to stand on our own feet”.
Giorgio Rivetti (Langa-In group), took Luca under his wing like a son and involved him in all their activities. Thanks to his very close contact with great wine experts, Luca learnt one of the most important lessons: how to work well and meanwhile to have fun!
In his several journeys he learnt new techniques that he experimented in our cellar once being back, constantly enriching our company. Among his experiences some to be mentioned are the grape harvest in Bordeaux, the visit to Burgundy in 2004, Châteauneuf-du-Pape in 2007, Australia in 2008, the Champagne in 2009, Bordeaux again in 2010, and the Loire region in 2014.
Luca doesn’t consider himself a winemaker. He likes making wine, feeling its living nature, guiding its evolution from the vineyard to the glass. He enjoys meeting passionate wine-lovers and taking part in tasting events. He is interested in meteorology and has friends in the wine sector throughout Italy. Giovanni, Matteo’s eldest child, began to work in the cellar after completing his oenological studies. Following Luca’s guidance and following the example of wine experts, they dedicate themselves to wine production…and they have fun!
During my childhood I became more and more fascinated by this world. At the age of 14, I had to choose my future high school. Despite the suggestion of my mother Ornella to study at a scientific high school (very probably to avoid the impression that I had to work in the winery after my studies), I chose the Oenological School in Alba. I’m happy with the stubborn choice I made. I have to admit that it was one of the fewer times in which not listening to my mum’s suggestions was quite fruitful. After 6 years of theoretical preparation I decided to work directly in the winery and to start my next adventure. The day after the oral test of my high school-leaving examination, at 8 o’ clock in the morning, I was ready to start my full-time experience in the family company under Luca’s guidance.
In 2014 I decided to travel to Australia for 4 months. My work experience in a winery of Barossa Valley helped to shape my competences, my personality and to improve my English.
Today, my daily routine consists of working in the winery, working in the vineyards (during the summer months) and promoting our wines in the world.