Few wineries are as intertwined with the history of Italy as Poderi Einaudi, which was founded by the first president of the Italian Republic – one of the most highly respected in its history– to be democratically elected by his peers (in 1948).
But in 1897, he had already begun making wine, having bought his very first farmstead in San Giacomo, Dogliani. The properties have grown exponentially since then and include estates in the most sought-after areas of the region, reaching 160 hectares (395 acres), with over 60 hectares (148 acres) under vine. The cellar itself has been totally renovated and expanded. Most of it is underground and temperature/humidity-controlled, which provides ideal conditions for the wines.
Today Einaudi is owned and run by great-grandson Matteo Sardagna, who works with enologist Beppe Ca Viola, Zvonimir Jurkovic, cellar master and vineyard manager, and Roberto Mozzone, logistics manager.
Matteo and his team make elegant wines with a strong identity that honor their legacy and Matteo’s commitment to the land, values and traditions of his family and the Langhe area.
A traditional wine, made by Luigi Einaudi as far back as 1920. From three different estate-owned vineyards in Dogliani with good altitudes, calcareous marl and clay soil and southeastern, southern and southwestern exposure. The wine is raised twelve months in stainless steel and a few months in bottle. The embodiment of its terroir, it is rich, fresh, fruity, full of flavor and easy to drink, featuring a slight almond note on this finish, a hallmark of the Dolcetto grape.
Wine exported to
Bermuda, Canada, USA, Japan
Most recent awards
- 2014 | Wine Spectator92
- 2017 | James Suckling92
- 2015 | Wine Advocate90
- 2012 | Vinous90
Length of alcoholic fermentation:
Type of yeast:
28 °C (82.4 °F)
Length of maceration:
Several times during the year
Aging before bottling:
San Giacomo and Madonna delle Grazie
Calcareous marl and clay
350 meters (1,150 feet) above sea level
4,900-5,000 plants per hectare
Age of vines:
14 years old
Time of harvest:
Total yearly production (in bottles):
Ruby red in color, with a fruity bouquet; fresh and flavorful on the palate, with abundant red berry fruit and almond finish.
Best served at 14-16 °C (57.2 - 60.8 °F).
Pairs well with starters and first courses like pasta, risotto and soup. Great with vegetable or meat salads, pasta with or without tomato or ragout.
Alcohol cont. 13 % by vol.
Giuseppe Ca Viola