Tradition,Research, and CreativityCastello di Neive was founded in 1964

in the heart of the Barbaresco DOCG

area and, today, is one of the region’s

longest standing producers.

owned by siblings anna, piera, Giulio, and Italo

Stupino, whose father Giacomo, an experienced land

surveyor, used his profound knowledge of the area to

acquire some of the best land throughout neive during

the 1950s, which included the famed Santo Stefano

vineyard. From this vineyard, Castello di neive

supplies Bruno Giacosa with the fruit for their Bar-

baresco Santo Stefano.

In 1964, the purchase of the castle, built in 1753, and surrounding property

was a defining moment which inspired the family to renovate the existing

cellars, organize and revitalize the neglected vineyards left by previous

owners, and produce wine using modern methods.

now known for consistent quality with a solid reputation, the first wines produced

were made for domestic consumption. after Giacomo’s passing in 1970,

brothers Giulio and Italo began the process of transitioning from tenant farmers

to complete land managers, and, for the first time, began to bottle wine.

Since the 1970s, Italo has been collaborating with the university of turin.

Embracing new technology and empirical evidence based on experimentation,

Italo has the opportunity to fine-tune the viticulture processes, thus allowing

him to meet the challenges of an evolving marketplace and to produce

superior wine and gain a reputation as one of the best values in Barbaresco.

Italo StupIno – Owner Italo Stupino has lived in neive since birth. after obtaining

his high school diploma from liceo Classico

Govone di alba, he enrolled at the technical

Institute of turin, graduating in Mechanical

Engineering. until 2001, Italo worked

on the production side of the family

business, R.C.a. Spa, and with other

corporations in the manufacturing of

cartons and plastic containers for the

food industry, as well as bag-in-box,

pEt bottles and other containers

largely used in the oenology sector.

after Italo’s father Giacomo died in

1970, he and his brother Giulio assumed

responsibility for vineyard management and

winemaking. In 1976 Italo initiated a field

experiment featuring arneis. He planted twenty

different clones with the participation of the national Research Council Center

for the Study of Grapevine Breeding with the support of the Institute of

Microbiology and agriculture Industries and the Institute of plant pathology

at the university of Bologna. this work lead to the registration of 3 new clones

of arneis, CVt Cn 15, CVt Cn 19 anD CVt Cn 32.

after leaving the packing industry in 2001, Italo devoted himself to building

and managing the winery, evaluating personnel and technical challenges as well

as restoring the cellars and dedicating himself full time to the development of

world class wines.

PhilosophyTrained as an engineer, but raised

by one of the greatest experts

on the land of Barbaresco, Italo

Stupino has developed a unique

approach to winemaking;

respectful of the traditions, but

open to scientific research and

masterful creativity. Some

exemplary examples of continued

innovation include the creation

of “I Cortini” made from Pinot

Noir in remembrance of the

Pinot Noir Giacomo first made

at home in 1957, a methodo

classico sparkling wine also

produced from Pinot Noir, as

well as a Passito made from

dried Arneis grapes. Castello di

Neive wines are known as some

of the finest examples of

Barbaresco and are considered

classic in style; robust, round

and rich, yet elegant. Castello

di Neive’s credo remains,

Tradition, Researchand Creativity.

History of Castello di Neive (The Castle of Neive)At the beginning of the 18th century, a new castle was built over the foundations of the original that was destroyed in 1272.

The construction lasted several years and the date of completion can be traced back to 1753, as a memorial plaque testifies.The

Castello di Neive cellars were originally and purposefully designed to serve the function of producing wine as they do today.Its

construction included extremely high ceilings, thus accommodating the use of large barrels. In these very cellars, during the 19th

century, the French oenologist and wine trader Louis Oudart served as a consultant to the Count of Castelborgo. He was the first

one in the area to produce wine from Nebbiolo grapes which he called ‘Neive’. In 1857, this wine won a gold medal in London.

The Estate’s history of innovation includes the invention of the ‘Albarossa’ varietal, a cross between Nebbiolo and Barbera,

which was developed by previous owner, Count Guido Riccardi Candiani, in conjunction with the University of Turin.

‘Albarossa’ was officially registered in the National Catalog of Vine Varietals in 1977.

Barbera d’Alba Santo Stefano DOCBarbera is planted in the mid-section of the Santo Stefano vineyards, and yields wine withcomplexity and roundness rarely obtained from these grapes.Varietal Composition: 100% Barbera Soil Composition: Marl-calcareousAverage Vine Age: 25 years Aging: Nine months in French oak barrelsAcidity: (grams/liter): 6 Alcohol: 14.5%Aroma:Violet and pleasantly vinousPalate: Dry, full-bodied, and velvetyPairing: Pasta, risotto, grilled red meats and stir-fries

Dolcetto D’Alba Basarin DOCThe Basarin vineyard is registered under the Barbaresco appellation, however it is bettersuited for Dolcetto production, yielding a wine that is ripe and juicy. Varietal Composition: 100% Dolcetto Soil Composition: Marl-calcareousAverage Vine Age: 30 years Aging: Six months in French oak barrels Acidity: (grams/liter): 5.5 Alcohol: 13.5%Aroma: A vinous fragrance with hints of small fresh fruitPalate: Dry, full-bodied, well-balanced, ripe and juicyPairing: Meat appetizers, salami, gnocchi, risottos and roasted chicken

Barbaresco DOCGMade entirely from several prime vineyards in the commune of Neive. Varietal Composition: 100% Nebbiolo Soil Composition: Marl-calcareousAverage Vine Age: 30 years Aging: One- two years in French oak barrelsAcidity: (grams/liter): 5.5 Alcohol: 14.5%Aroma: Layered, pleasant and balancedPalate: Classic profile of balsamic notes and persistent ripe red fruit with an enjoyable finishPairing: Ravioli, grilled steak, pork, sharp cheese and mushrooms

Barbaresco Albesani Santo Stefano DOCG. Produced from grapes grown in the upper section of the Santo Stefano vineyard. Varietal Composition: 100% Nebbiolo Soil Composition: Marl-calcareousAverage Vine Age: 30 years Aging: Two years in French oak barrelsAcidity: (grams/liter): 5.36 Alcohol: 14.5%Aroma: Ethereal and complex with wild rose and cherryPalate: Elegant, complex and layered, with ripe red fruit notes, tobacco, mint, and hazelnut Pairing: Roasted lamb, pork and braised beef

Barbaresco Santo Stefano Riserva DOCGThe last in this Castello di Neive Barbaresco line-up, the Riserva is produced from grapes grown in a small sectionof the Santo Stefano vineyard, a sub-area named Albesani only when the best growing conditions are met. Varietal Composition: 100% Nebbiolo Soil Composition: Marl-calcareousAverage Vine Age: 30 years Aging: Four years in French oak barrelsAcidity: (grams/liter): 5.7 Alcohol: 14.5%Aroma: Complex and characteristic of the varietal with woodsy notes, mint and herbsPalate: Mouth-filling and well-balanced with good tannins and a persistent finishPairing: Beef stew, braised pheasant and cheese such as Castelmagno

Piedmont

Having been controlled by the Dukes of Savoy, Austria, Germany, the Holy Roman Empire, and

France, it would be an understatement to say that Piedmont has had many different rulers. Each

culture left an indelible mark on the region’s culture as well as its winemaking practices.

The Piedmontese people take their food and wine seriously, theirs is a culture based upon the art of

haut-cuisine. Cafés and coffee shops serve as morning meeting-places, pre-lunch or pre-dinner aperitifs

are a cultural requisite (after all, Vermouth originated in the Piedmont).

Every year, Italians of Piedmont host an influx of hounds and men who take part in the annual

truffle harvest. Here, the black truffle is the most sought-after fungi in the world and, at prices well

above $1,000 per pound. Piedmontese cuisine incorporates truffles,

nuts, and meats to make some of Italy’s most hearty stews and

priciest pasta dishes. Agnoletti, pasta wrapped around a roast beef

and vegetable center, in a hearty beef broth-based sauce can smooth

the tannins of a Barolo or Barbaresco and help the wines’ fruit

flavors bloom.

Barolo, Barbaresco, Ghemme, and Gattinara, with their

extremely tannic, aromatic, and age-worthy reds, are generally considered

the quintessential Piedmontese wines. Barolo and Barbaresco are two

of the most westerly winemaking regions in Piedmont and a recent

push to establish crus has taken root. Ghemme and Gattinara, the

most northerly of all Piedmontese winemaking regions, make a lighter

and less-age-worthy expression of Nebbiolo. All four versions of

Nebbiolo are tannic with a moderately acidic backbone that is

underscored by humus and bacon fat.

ClauDIo RoGGERo – WinemakerClaudio Roggero was born and raised in asti. He earned his oenology

technician diploma at the technical Institute of oenology and

agriculture of alba, before going on to graduating as an

oenologist from the university of turin, Faculty of agronomy.

Claudio spent a year at la Gancia in Canelli learning

production techniques for sparkling wine. He was the winemaker

for 10 years at la Morra in the zone of Barolo, and in 2009

he became Director of the winery.

at Castello di neive, Claudio is the winemaker and works

closely with the consulting oenology and agronomy teams

from the university of turin in conjunction with the winery’s

own agronomist, Dino Bevione. Claudio’s dedication and

collaboration with the university is evident in the notoriety and

awards Castello di neive’s wines have received.

PressBarbaresco DOCG

90 Wine Advocate - June 2013 (Vintage 2010) "The 2010 Barbaresco offers near-term

enjoyment with tones of dried cherry, cassis, licorice andcola that make it attractive right out of the bottle. It wouldbe interesting to see where this wine goes even two orthree years from now."

89 Wine Advocate - October 2012 (Vintage 2009)

92+Wine Advocate - October 2011 (Vintage 2008)

Barbaresco Santo Stefano DOCG

92 Wine Advocate - June 2013 (Vintage 2010) "...The wine opens with a bright ruby-garnet

color and shows amazing fine nuances of rose, ginger,licorice and anisette. The bouquet is simply beautiful andmoving, especially as you follow its quick evolution in the glass..."

92 Wine Advocate - October 2012 (Vintage 2009)

92+Wine Advocate - October 2011 (Vintage 2008)

Barbaresco Santo Stefano Riserva DOCG

91 Wine Advocate - October 2012 (Vintage 2007) “... big, plush and inviting, but also a bit on the

heavy side. Aging in French oak has given the 2007 Riservasignificant textural depth and volume..., open, generouspersonality will provide plenty of pleasure over the nextdecade, if not longer.”

92 Wine Advocate - October 2011 (Vintage 2006) "... comes across as quite rich and powerful. It is a

beautifully balanced wine endowed with considerablefinesse and depth. Sweet red cherries, flowers, herbs andmint are just some of the aromas and flavors that takeshape in the glass as the Riserva shows off its pedigree.The long, structured finish suggests a bright future."

Barbera d'Alba Santo Stefano DOC

88 Wine Advocate October 2009 (Vintage 2007)“The 2007 Barbera d'Alba Santo Stefano offers up

smoke, tar, blackberries and plums in a dark, racy style.The wine reveals excellent persistence and an approachablepersonality. Ideally the Santo Stefano is best enjoyed whilethe fruit remains vibrant.”

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