In the foothills of the Biellese Alps, above the town of Biella, sits the old vineyards of Castello di Montecavallo. A passion handed down for centuries and today passed to Tomaso and Martina Incisa della Rocchetta. Together, they make truly interesting wines done most naturally while still obtaining the classic beauty of the grape. Their mother, Maria Chiara Reda, resurrected the vineyards, and her family built the Neo-Gothic castle in 1830, which happily has remained in the family to this day. The growing region of Coste della Sesia, while only recognized in 1996, has existed since the Romans and was written about by Pliny the Elder. Here, the family grows Nebbiolo, Vespolina, and a touch of Neretta Cuneese on about 3 hectares of land.

​What started in the late 1800s as Italy's best-known and largest area​ ​of vineyards is today microscopic in comparison.

'Alto Piedmonte", the hills leading to the Alps on the northeastern part of Piedmonte, produced breathtaking wines on the 40,000 hectares of vineyards it once bragged about having. Today, there are less than 40K hectares in all of Piedmonte, with under 1000 belonging to the once-grand Alto Piedmonte area. So what happened? The perfect storm- phylloxera hit hard in the late 1800s, and many of these terraced vineyards were denounced as financial losses for the poor farmers who once worked the land. Concurrently, the economic boom in Torino assisted in making the farmer change gears- Fiat was the place to work and make money. Finally, add to the increased production in the Langhe to the southwest. In the early 20th century, a surge in production in Langhe- Barolo and Barbaresco areas was the new thing. The combination of these denoted the unfortunate passing of "Alto Piedmonte.” Over the last two decades, the Alto Piemonte has experienced a renaissance, with the next generation discovering a newfound passion for the countryside and its wines. Currently, a small amount of Artisan families remain. In the past 30 years, the Alto has been experiencing a reawakening- including the next-gen setting the bar higher, new blood capturing old lands, and the chatter of 'what once was' buzzing in the ears of Oenophiles​. While Alto will probably never go back to what it was, what remains is some terrific juice-terroir-driven, handcrafted wines ​running the stylistic gamut from classical to contemporary, rustic to refined.

Which brings us back to Costello di Montecavallo-

“Wine is an expression of terroir.”

This proclamation is where the siblings begin. The position of Costello di Montecavallo is crucial to their fruitful vineyards. The hill sits 450 meters above sea level, and the proximity to the mountains ensures cool nights even during the summer. These cooler nights guarantee the extraction of the aromas of small fruits; the sandy soil, combined with the vineyards' slope, allows rapid water drainage, which translates into a greater concentration of flavors and minerals in the wine. Finally, the sharpness of the earth gives it peculiar freshness and elegance. The natural integration of these elements gives the wines a perfect balance between body, harmony, and flavor; consequently, their hands in the winery can be light, though their steadfast focus remains. They are guardians of the land, and with that comes a huge obligation to bring forth their commitment to make some of the finest wines of Alto Piemonte.

Castello di Montecavallo | Cajanto

Rosso Coste della Sesia DOC

Named after the way Chiara Reda pronounced "Montecavallo"
when she was three years old.

Denomination: Rosso Coste della Sesia DOC
Variety: Nebbiolo, Vespolina, Neretta Cuneese
Vineyard: sunny side of the hill of Vigliano Biellese
Age: 50 + years old
Altitude: 450 asl 

Vinification: 70% Nebbiolo, the rest mostly Vespolina with a bit of Neretta Cuneese.  The Nebbiolo has 18 months in barique 2nd passage while the rest sees stainless steel.  The nose is prominently Nebbiolo- cherry, black pepper, with light, grippy tannins. Ruby red wine with purple reflections, intense and fruity aroma, and pleasant notes reminiscent of plum and cherry jam; on the palate, it is very balanced, pleasant yet respectfully rough, with soft tannins. Perfect for a hearty meal or paired with a more straightforward lunch.

Training system: guyot

Harvest takes place around mid-October. The grapes are de-stemmed and crushed, and the must with the marc (pressed solids) passes into a steel barrel where fermentation begins at a controlled temperature, which lasts for at least 8 days, during which punching down and pumping over are regularly performed.
After racking, malolactic fermentation occurs naturally in thermal steel barrels, where the wine will rest until February.

Aging The Nebbiolo takes place in French oak barriques for eighteen months, during which decanting of clarification and batonage will be carried out regularly—the rest in stainless steel tanks.

After bottling, it will mature in the cellar for another three months before consumption.

Alcohol: 12% -13%

Castello di Montecavallo | Aralcader

Nebbiolo Coste della Sesia DOC

"Aralcader', an anagram for Clara Reda, is a tribute to the
matriarch of Montecavallo Castle.

Denomination: Nebbiolo Coste della Sesia DOC
Variety: Nebbiolo,
Vineyard: sunny side of the hill of Vigliano Biellese
Age: 50 + years old
Altitude: 450 asl 

Formerly named ‘Montecavallo’, Aralcader is a classic wine with great cellaring possibilities if you can keep yourself from not opening bottles. Ruby red wine with garnet reflections, intense, complex aroma, with fruity notes of raspberry, then spiced with notes of pepper and licorice. Perceptible but non-invasive toasted notes that complete the bouquet.
Taste full-bodied, savory, harmonious but with good intensity, robust tannins as in the Piedmontese tradition but of excellent texture.

The vineyard has a southeast exposure with a gentle slope overlooking the territory of the city ​​of Biella. The soil is loose, rich in skeleton and pebbles, severe and poor, where the vine sinks deeply. The harvest period is decidedly late, in the second half of October. This wine is obtained from a careful harvest selection of Nebbiolo grapes in purity. The vinification is traditional, with emerged cap maceration for 21 days, to extract from the skins all the aromas and flavors typical of this important grape variety. The malolactic fermentation takes place in steel at a controlled temperature to give finesse and harmony to the wine.
Refinement lasts fourteen months in large barrels until the desired olfactory and gustatory balance is achieved.

After bottling, the wine matures in the cellar for six months before being put on the market.