De Forville

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The DeForville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was instantly engaged in growing the Nebbiolo grape under the direction of Gioachino De Forville. He was succeeded by his son, Vincenzo, followed by Vincenzo’s nephew, Paolo and, then, the fourth generation is represented by Paolo’s daughter, Mafalda and her husband, Bruno Anfosso. Now, the fifth generation is in place: Valter and Paolo Anfosso, the two sons of Bruno and Mafalda. We are particularly proud to note that, along with the Ferrando family in the northern reaches of Piedmont, we have worked with the Anfosso-De Forville family since the very first moment of our engagement as importers of wine for the USA. Our first vintage together was 1978 and we have worked together every vintage since that time.

In the early part of the twentieth century, the DeForvilles sold their wine in bulk directly to restaurants and to retailers who then bottled the wine. In 1940 the estate bottled its first wine and now virtually their entire production is bottled at the estate with annual output averaging 100,000 bottles.

The nearly 11 hectare domaine is divided between holdings in the villages of Barbaresco [4.5 hectare] and Castagnole Lanze [6.5 hectare], a commune that is about four kilometers east of Barbaresco in the direction of Asti. The family production is supplemented by purchases of grapes from growers with whom the Anfosso family has long ties, usually over multiple generations. Within Barbaresco, Nebbiolo is planted in the “cru” vineyards of Rabaja, Loreto and Pozzo. Dolcetto is also planted in the Loreto site and Barbera is cultivated within the “cru” of “Ca’Grossa”. The production from the vineyards in Castagnole Lanze is from the site known as “Ca del Buc”.

In general, the grapes are all hand-harvested and are then fermented in stainless steel with complete temperature control. The two white wines, Moscato d’Asti and Piemonte Chardonnay, are then aged in stainless steel before bottling; the red wines are racked into large wood barrels for varying periods before being bottled. Malolactic fermentation is normally blocked and bottling takes place in March or April of the following year. The Moscato d’Asti is bottled earlier in the succeeding year. The reds are traditionally vinified, being fermented on the skins throughout a cuvaison that may extend (for the Barbaresco) for as long as 4 weeks. At the end of November, the wines are racked into large oak barrels [50 to 60 hectoliter size] and the malolactic fermentation occurs in barrel. For the Barbaresco, several rackings will be done during the first year and thereafter the wines will remain in barrel for an additional 2 years without a racking. The Barbaresco is then bottled without filtration. The Dolcetto is normally bottled prior to the next harvest and the Barbera within 18 to 20 months from the date of harvest. These wines are particularly age worthy and, after receiving sufficient bottle age, develop the complex aromas of fruit, earth and flowers that can only result from wines that are vinified in this traditional manner. The Anfosso family also bottles its young vines Barbaresco as Langhe Nebbiolo and produces a Nebbiolo d’Alba from vineyards in the neighboring commune of San Rocco d’Elvio.


Moscato d’Asti Ca del Buc: The Moscato is harvested from the vineyards in Castagnole Lanze and is vinified in stainless steel as a naturally sparkling wine with residual sugar. The vines are approximately 25 years of age (as of 2011). The fermentation is blocked when the wine achieves about 5% alcohol and the wine is bottled in late winter or the early spring of the following year. We import 2400 bottles for the US market.

DeForville-Chardonnay-Ca-Del-Buc-2010 Piemonte Chardonnay Ca del Buc: Also from the Ca del Buc vineyard site in Castagnole Lanze, the Chardonnay vines are now 30 years of age (as of 2011) having been planted in place of an old vineyard of Grignolino in the early 1980s. Vinified and aged exclusively in stainless steel, the Piemonte Chardonnay is brisk and clean but rather full-bodied as it naturally achieves 13% alcohol annually. The wine is bottled in the spring of the year following harvest then given several months of bottle age before being shipped to the USA. We import between 7200 and 9000 bottles per annum for the US market.

Dolcetto d’Alba: This typical red of the Langhe region is harvested from three separate parcels spread between the communes of Barbaresco and Neive. The vines are an average age of 30 years. After a fermentation of approximately 10 days in stainless steel, the wine is racked into large oak “botti” for about six months, being bottled at the onset of summer of the following year. In vintages of normal production, we ship 6000 bottles for the US market.

DeForville-LangheDolcetto-Loreto-2009 Dolcetto d’Alba Vigneto Loreto: This special cuvée is harvested from older vines within the “cru” of Loreto in the confines of the village of Barbaresco. The primary fermentation occurs in stainless steel for a 10 day period; then, the wine is racked into oak “botti” to age for a year prior to bottling. This is a particularly robust wine that shows a complexity rare to find in Dolcetto. One finds the flavors and aromas of earth mingled with wild berries and compelling presence of grainy, dusty and sweet tannin. We import 300 cases of this cuvée annually.

Barbera d’Alba: This vibrant, full-bodied red is a blend of grapes harvested in parcels spread amongst the three communes of Barbaresco, Neive and Alba. Included as the primary source are grapes harvested in the cru “Ga’Grosso” in Barbaresco. The grapes are crushed and are then fermented in stainless steel for almost two weeks after which the wine is racked into oak barrels and “botti” for one year prior to bottling. The average age of the vines is 30 years. We import between 7500 and 9000 bottles per annum for the US market.

DeForville-Barbera-d-Asti Barbera d’Asti Cascina Buc: This Barbera is from the “Ca del Buc” family “cru” in Castagnole Lanze. The vines are relatively young (15 years as of 2011) but the wine is already quite concentrated and full of character. A touch more racy with notes of game, this Barbera speaks of its origins in the Asti district as opposed to the more somber and elegant wines from the Alba zone. As with the Barbera d’Alba, this Barbera d’Asti is fermented in stainless steel for 10 days to two weeks and is racked into oak barrels and “botti” for 12 months before bottling. We import approximately 4200 bottles per annum for sale in the USA.
deforville-langhe_nebbiolo Langhe Nebbiolo: This cuvée is a selection of Nebbiolo from the younger vines of the various “cru” in Barbaresco supplemented by grapes from the neighboring village of Neive. The average age of the vines is 30 years. The wine is fermented in stainless steel for 10 days to 2 weeks and then is refined in large oak barrels for an additional year before being bottled. An astonishing value … as are all of the fine wines from this remarkable estate. We import as much as 9600 bottles per year of the Langhe Nebbiolo.
DeForville-Nebbiolo-d-Alba-San-Rocco Nebbiolo d’Alba San Rocco: This very special cuvée originates from vines located in the commune of San Rocco d’Elvio which is perched on a hilltop in between the Barbaresco and Barolo zones. Effectively, we consider this wine to be the “Barolo” of the De Forville estate as its structure more closely resembles that of Barolo than it does Barbaresco. The tannins are more firm, the fruit darker, the wine more somber. Handled in a fashion similar to the vinification of the Barbarescos made at the estate, the wine undergoes a longer fermentation and elevage than does the Langhe Nebbiolo and is released later. Production for the US market is approximately 3000 bottles per year.
DeForville-Barbaresco Barbaresco: This is the standard-bearer for the estate. The vines are planted exclusively within the confines of Barbaresco and are scattered among various “crus”, including Rabaja and Pozzo. The average age of the vines is 35 years. After harvest, the juice is fermented in stainless steel for approximately two weeks; then the wine is racked into large oak “botti” to age at least 18 additional months and frequently longer before being bottled. This wine is emblematic of the work done at the De Forville estate: the wine is rigorously traditional, marrying the finesse of Barbaresco with the alluring aromas and flavors of truffle, earth, berries, rose, tar and leather and carrying, most important of all, a backbone of sweet, dusty tannins that give length and breed. We import between 7200 and 7800 bottles of this fine wine annually for the US market.

Barbaresco Vigneto Loreto: The exceptional Loreto “cru” of Barbaresco is the source for this most profound wine of the De Forville estate. As with the Barbaresco “Normale”, the juice is fermented in stainless steel and then racked into large oak “botti” for about two years of aging before being bottled. Vines are approximately 35 years of age (as of 2011). More full-bodied and dense than the “Normale”, the “Loreto” also has additional aging capacity. We import approximately 4200 bottles per annum for the US market.

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