Cantina Parroco di Neive
カンティーナ・パロッコ・ディ・ネイヴェ
A parish priest's cooperative continuing Neive's noble Barbaresco heritage.
Founded in 1973 in Neive, at the heart of the Barbaresco production zone, Cantina Parroco di Neive (legally Azienda San Michele) was established by the town's archpriest, Don Giuseppe Cogno, together with three other local winemakers. The winery is the direct heir and continuator of the quality policy of the historic Cantina del Parroco di Neive, whose wines were long celebrated in Italy and abroad for their nobility and outstanding quality-to-price ratio before the original enterprise ceased with its founder's death. Today the estate cultivates six hectares in the crus of Gallina, Cottà, and Gaia — long considered among the noblest sites in the area — producing exclusively DOC and DOCG wines: Barbaresco DOCG, Langhe Nebbiolo DOC, Barbera d'Alba DOC, Dolcetto d'Alba DOC, Moscato d'Asti DOCG, and Roero Arneis DOCG.
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Who Is This For?
Ideal for wine lovers seeking authentic, terroir-driven Barbaresco-zone wines with a compelling community story, at an outstanding quality-to-price ratio.
Frequently Asked Questions
- How did Cantina Parroco di Neive come to be founded?
- In 1973, Don Giuseppe Cogno, the archpriest of Neive, joined together with three local winemakers to found the winery, continuing the quality legacy of the historic Cantina del Parroco di Neive that had ended with its founder's death.
- Is Cantina Parroco di Neive the same company as Azienda San Michele?
- Yes. Azienda San Michele is the current legal name of the winery, which trades and is widely known under the historic name Cantina Parroco di Neive.
- What wines does the estate produce?
- Exclusively DOC and DOCG wines, including Barbaresco DOCG, Langhe Nebbiolo DOC, Barbera d'Alba DOC, Dolcetto d'Alba DOC, Moscato d'Asti DOCG, and Roero Arneis DOCG, from six hectares in the noted crus of Gallina, Cottà, and Gaia.
- Are the wines suitable for pairing with Japanese cuisine?
- Yes. Their elegant, terroir-focused Nebbiolo and Barbera wines pair well with grilled eel, soy-based simmered dishes, and mushroom-forward cuisine such as matsutake dishes.