Chionetti, vini naturali piemontesiThe history of Chionetti began in 1912 when Giuseppe Chionetti purchased the San Luigi farmhouse in Dogliani, an area particularly suited for wine production.
At that time their wine was sold to the largest merchants in the area, until Giuseppe's grandson, Quinto, takes the reins of the company which is increasingly moving towards the recognition of its identity, the bottles are sold with the name company.
The development of the business is led by Quinto, born and raised next to his grape variety, and by his son Andrea who expands the family properties by extending them to three crus in the San Luigi area (Sorì del Briccolero, San Luigi and Vigna La Costa). At that time the company began to be recognized by exporting their wines abroad and to the USA, and soon Chionetti became a worldwide reference for the production of Dolcetto Dogliani: this wine, based on Dolcetto grapes only, has large potential and an extremely recognizable character: linked to its territory of origin, it embodies the austerity of the tannins of the great Piedmontese wines and the roundness of the fruit that make it an easy-to-drink wine, together with a good propensity to aging.
In 1988, in the period of maximum growth, Andrea died tragically in a road accident, and Quinto continued to carry on the business alone until in 1999, Andrea's wife, Maria, decided to help him by abandoning his job in the bank. In 2013 Quinto left the reins to his nephew Nicola, animated by the same passion and will of his father and grandfather. In 2015 they purchased three vineyards in the Barolo area which are vinified separately for the production of their three Barolos.
Today Chionetti owns 15 hectares of vineyards, vinified in Bio after Nicola has converted the production to Organic, however always in line with the tradition of the company: classic procedures, high pruning in the vineyard, spontaneous fermentations. After the manual harvest and soft pressing, the grapes are transported in steel tanks for fermentation, which takes place only on the basis of spontaneous yeasts with maceration on the skins for 10-15 days. After malolactic fermentation, the wine undergoes aging in steel, cement or wood for a period that can vary from 11 months to 3 years. The company produces 85,000 bottles every year, consistent with the traditional style, and identifies a real reference for the production of Dolcetto Dogliani. Quinto Chionetti is considered a spiritual father for all the winemakers linked to the denomination, and his passion and his indissoluble link with the territory continue to live in his wines that never cease to surprise and excite.
