A long familiy history

The Dogliani family has been producing wine in Piedmont for five generations. They have been at the forefront of the evolution of the Piedmontese vineyards that have made Italian wine famous throughout the world. In 1978, the family acquired the Kiola estate, which already had an excellent reputation. The property was made up of seven beni, or crus, which represented as many historical farms. The estate was renamed Beni di Batasiolo to emphasize the importance of these crus, Batasiolo being the name of the site where the estate is located. The family vineyard has continued to grow over the years, but the company retains its human scale and is still guided by members of the Dogliani family. In total, the family's various properties cover 156 hectares of vineyards in several Piedmontese appellations.

At the foot of the mountains

Piedmont is the second largest region in Italy in terms of area. Its territory is divided between mountains, plains and hills. The region is the cradle of industrialization in Italy and the axis between Turin and Milan is rather urbanized. But in the south of this area, vineyards occupy an important place in the landscape. This is where some of Italy's most popular vineyards are located. Great red wines like Barolo, Barbaresco or Gattinara are produced here, as well as sparkling wines like Moscato d'Asti. This territory owes its success to a unique combination of factors: the vineyards perched on hills perfectly exposed to the light, the morning mist that covers the vines and the know-how of the local winemakers who perpetuate the ancestral traditions.



The crus, a unique identity

The vineyards of Beni di Batasiolo are spread over nine vineyards, each perfectly oriented to benefit from the best conditions to produce elegant and distinguished wines. Among these vineyards are five of the most prized Barolo wines: Cerequio, Bussia, Brunate, Briccolina and Boscareto. In order for the different wines to express the typicality of each of these places, the work in the vineyard is done with the utmost respect for nature.

Nine vineyards, one family signature

The winery is where the grapes from all the vineyards are meticulously selected to become the great wines of the house. Today, Oreste Dogliani, a trained oenologist, is in charge of the vinification with his colleague Paolo Pronzato. Thanks to their knowledge, experience, sensitivity and instinct, they succeed in highlighting the qualities of each of these prestigious terroirs. The wines then go to the cellar where the 600 barriques, 90 casks and 75 barrels will allow the wines to follow a tailor-made maturing period according to the qualities they wish to bring out. After ageing, the work of the oenologists continues with the tasting of each of the vintages, the final step to judge if the products are ready to be marketed.

Barolo, l’appellation phare du Piémont

The village of Barolo is located in southern Piedmont, halfway between Turin and the Ligurian coast. The appellation area includes the village of Barolo and some neighboring towns. The first steps to delimit the production area of Barolo date back to 1933. Made only from Nebbiolo, this noble grape variety is praised for its structure, its great ageing potential and its unique aromas of roses, cherries and spices. Nebbiolo takes its name from "nebbia" which means "mist", probably because of the fog that covers the vineyards in autumn. It thrives particularly well in the Barolo soils, which are composed of white tuffaceous marl, inherited from the Tertiary era. Because of its great aptitude for aging, the rules of the Barolo appellation impose a mandatory aging of 38 months, 18 of which in cask, and 62 months, 18 of which in wood, for Barolo riserva.

Des accords de saison à savourer

This cuvée is a blend of barbera, nebbiolo and dolcetto. The wine is partially aged in French oak barrels and stainless steel vats followed by bottle aging. A wine with a beautiful ruby color that offers aromas of dried flowers, berries and cherry pits. Thanks to its elegant tannins and remarkable freshness, it will be the ideal companion of autumn recipes. 

Roasted guinea fowl with herbs and root vegetables

Preparation:  15 minutes

Cooking time:  1 hour 25 minutes

Servings:  4

After aging in Slavonian oak barrels, the wine rests in the bottle for several months.  With a deep garnet red color, the nose presents the typical aromas of nebbiolo: spices, strawberry, rose, anise. On the palate, it reveals all its intensity, elegance and ends in a long finish. Perfect with this game champvallon. 

Venison Champvallon

Preparation:  30 minutes

Cooking time:  2 hours

Servings:  6

With its garnet color and orange hues, this Barolo Riserva shows signs of evolution. Its aromas of tobacco, leather and undergrowth are also a testament to its 18 months of aging in Slavonian oak barrels. Structured, intense and with great depth, it is a perfect accompaniment to a braised veal cheek with mushrooms. 

Braised veal cheeks with mushroom and Parmesan

Preparation:  15 minutes

Cooking time:  2 hours

Servings:  4

This wine has the straw color with green reflections typical of the Cortese grape. Entirely harvested by hand and aged in stainless steel tanks, it retains its floral aromas and freshness. On the palate, its dryness and vivacity are complemented by a finish marked by delicate notes of almonds. A perfect match with pumpkin and ricotta stuffed pasta.

Ravioli with squash and ricotta

Preparation:  30 minutes or more

Cooking time:  50 minutes

Servings:  4 to 5

In partnership with Beni di Batasiolo