Langhero was created through the friendship between Massimo and Alberto…
…their passion for viticulture and the merging of their respective companies.
A union, not only between two friends and two companies, but also between two territories: La Morra and Guarene, between the Langhe and the Roero regions.
Massimo – Guarene
The Rivata company was founded by my grandfather in the 60s in the municipality of Guarene.
He mainly cultivated arable crops and raised cattle.
As the years went by and the generation change took place, production steered towards vineyards and orchards as well.
The rearing of calves continued until roughly 2010, after which we decided to devote ourselves full time to the land.
Alberto – La Morra
Angelo Borgogno’s winery, my uncle’s company, was founded in the late ’70s, while renting a vineyard in Cerequio.
Of the eight Borgogno brothers, Angelo, my uncle, and my father were the only ones who worked actively in the winery.
They cultivated exclusively Nebbiolo vines and, despite the small family production, they also made Barolo wine.
Through my father, the company grew and began buying their own vineyards.
The birth of Langhero
The breakthrough came when the two brothers in law, Massimo and Alberto, decided to unite their companies.
The Rivata family had always made wine, but it was more of a home-made production, mostly for friends and family.
Alberto, however, was already used to producing wine for sale to the public, but it had never been his main occupation.
Thus, the two friends had the desire to do something different, and as a result Langhero was created; a company that embodies the spirit of the Langhe and Roero, the wine making regions par excellence in the Cuneo area and the places of origin of the founders.
5 hectares of vineyards distributed in the municipalities of Guarene and La Morra: Nebbiolo, Barbera, Dolcetto, Pelaverga, Arneis and Favorita.
5 hectares of orchard in the town of Guarene: apricots, peaches, plums, hazelnuts, apples and pears.
20 hectares of arable land in the municipality of Guarene: wheat, barley and corn.
How we carry out our work
in the vineyard
The basis for a quality production begins in the vineyard: the aim of our work is to harvest grapes that are healthy, ripe and with excellent organoleptic features.
This is why we choose to pay particular attention to the natural environment, with agricultural practices that allow us to achieve genuine wines that respect the consumer’s health.
n the vineyard we follow the specifications for integrated control, the directive that allows for a product that is almost entirely free of chemical residues.
For example, thanks to the grassing between the rows we create a natural vegetative-productive balance that improves the soil’s fertility. Among the integrated control techniques for the prevention of pests, we implement mating disruption against the codling moth, an insect that is quite the enemy of vines.
This way we harvest a quality product with very low chemical residues.
How we carry out our work
in the cellar
The first thing we do is we select the grapes: only the best clusters are used for the production of wines and placed in the stalk-remover; this crusher-stemmer machine initially presses the grapes gently and then de-stems them, or rather separates them from the woody part.
The Alcoholic Fermentation
The must obtained is then stored in tanks where fermentation takes place at a controlled temperature.
As far as red wines are concerned we carry out the ‘rimontaggio’ process, namely the transfer of the must from the bottom of the tank, by means of a pump, to the top.
In this way we break the cap of marc, the upper layer of skins and seeds that is created during the fermentation, allowing for a better oxygenation of the mass and a greater extraction of tannins and natural coloring substances.
The Malolactic Fermentation
t this point, the red wines undergo malolactic fermentation by raising the temperature.
During this phase the malic acid, which is more bitter and acrid, is transformed into lactic acid, which is more delicate and soft. This is how we achieve more balanced, full-bodied, persistent wines with the finest bouquets.
The Wine Crystallization
Next, we proceed to “cleansing” the wine through the crystallization:
a scaling process that, by means of the sudden lowering of the temperature down to 0°, precipitates the residues that are still present down to the bottom of the autoclave, allowing for their elimination.