The Winery at the Foot of the Graian Alps That Combines Passion, Sustainability, and Viticultural Quality

FORNO CANAVESE – Rostagno Vini winery, managed by Gianpaolo Rostagno and his partner Daniela Basolo, stands as a beacon of winemaking tradition in the heart of the Forno Canavese municipality, at the foot of the Graian Alps in Piedmont-Italy. Founded on passion and respect for the land, this winery represents a perfect blend of ancient traditions and modern production techniques.

The roots of Rostagno Vini winery reach back to a distant past in a region renowned for its viticultural vocation since the 1400s. The vineyards extend over unique terrains in terms of exposure and subsoil, producing about 120 quintals of red grapes each year. The decision to continue the family tradition and expand the business was made in 2004, marking a pivotal turning point for the company.

Gianpaolo Rostagno shares, “Our vineyards are located at an altitude between 500 and 600 meters, benefiting from a temperate climate moderated by the nearby mountains, which exceed 2000 meters in height. This cool climate, along with a mineral-rich granite soil, creates a unique microenvironment for growing our grapes. The quality of our grapes is influenced by the temperature variations between day and night, which enhance the aromas and structure of our wines.”

The Winery and the Wines

Rostagno winery produces a variety of wines, including the standout sparkling wines Gioia, 31 Lune, and Rosa Nera, all classic method pas dosè, and the reds Garina, Neve Sotto le Stelle, Girumeta Nebbiolo, and Filari del Viët Nebbiolo. There is also a still white wine, RIVËT, from Rhenish Riesling. Each wine is the result of meticulous grape selection and a winemaking process that combines tradition and innovation.

“Our harvests are carried out by qualified personnel, who perform an initial selection in the vineyard, picking only the highest quality bunches,” explains Gianpaolo Rostagno. “The vinification follows traditional protocols that we have perfected over the years to ensure that the quality of our grapes is reflected in our wines. We use sustainable practices, such as manual weeding and the use of cow manure, to support the vines and prevent the use of harmful substances.”

The company has been certified SQNPI (National Quality System for Integrated Production) since 2023 for integrated pest management, a mark that attests to its commitment to managing the vineyard with a lower environmental impact. Gianpaolo shares, “We use copper- and sulfur-based products, supported by natural extracts like orange peels and algae. We also manually collect the nocturnal moths, caterpillars that turn into butterflies and eat the vine bud, rendering it sterile, to avoid using specific pesticides. This approach allows us to maintain a balance between quality production and environmental sustainability.”

The company combines modern techniques with respect for local traditions. “We have planted new vineyards with modern technologies for more efficient management, but we also maintain historic vineyards over 120 years old, which offer a unique quality to our wines,” says Gianpaolo.

Rostagno Vini also offers wine tourism experiences for visitors, with guided tours of the winery and vineyards. “We organize visits by appointment where visitors can taste all our wines and receive detailed technical explanations about each label,” concludes Gianpaolo Rostagno. “The visit also includes a tour of our vineyards, where you can see how we cultivate and manage our plants.”

Looking to the future, the company aims to expand production to 15,000 bottles annually, equally divided between sparkling and still wines. The biggest challenge remains maintaining the high quality of the wines despite climatic difficulties and late frosts.

The wines produced:

  • GIOIA: Sparkling VSQ classic method zero dosage (Pas Dosè), made from black grapes vinified in white and then sparkling. Minimum aging on lees for 24 months. Fresh sparkling wine with persistent bubbles, good base acidity with classic aromas from the red grapes used.
  • 31 Lune: Sparkling VSQ classic method zero dosage (Pas Dosè), made from black grapes vinified in white and then sparkling, minimum aging on lees for 31 moons (about 28 months). Very particular product. Persistent bubbles, complex aromas.
  • ROSA NERA: Sparkling VSQ classic method zero dosage (Pas Dosè), made from black FREISA grapes vinified in white and then sparkling, minimum aging on lees for 24 months. Very particular product. Persistent bubbles, complex aromas.
  • NEVE SOTTO LE STELLE Canavese Rosso DOC Freisa: Vinified dry, aged in third passage wood for up to 36 months, 14.5% alcohol, selected harvest from a vineyard planted in 1890 on own roots, exceptional body and structure.
  • GIRUMETA Canavese Rosso DOC Nebbiolo: Made from pure Nebbiolo grapes aged 36 months in third passage wood, 14% alcohol, intense aromas and full-bodied structure, very elegant wine.
  • FILARI del VIËT Nebbiolo: Made from pure Nebbiolo grapes aged only in stainless steel tanks, 14% alcohol, intense aromas and full-bodied structure, very elegant wine.
  • GARINA Canavese Rosso DOC Chatus grape variety: Aged 36 months in wood, average 12.5% alcohol, selected harvest from old Chatus grape vineyards with very intense aromas.
  • RIVËT Riesling: Prestigious white wine, high salinity, fermented in barrique and left for about two months on the fermentation lees, characterized by the territory. Alcohol content 12.5%.

Rostagno Vini represents excellence in the Italian wine scene, combining love for the land with innovation and sustainability. Thanks to the dedication of Gianpaolo Rostagno and Daniela Basolo, the company continues to grow, carrying forward a centuries-old tradition with an eye towards the future.

Visit Rostagno’s website.