Wine and Music Since 1920
Azienda Agricola Stella is a family-run wine estate in the heart of Monferrato, one of Italy's most important wine districts. Founded around 1920 by Domenico Stella — a man who was not only a winemaker but also a music teacher — the estate has been guided by the symbol of wine and music ever since. Today, the third generation continues this dual legacy: Giuseppe Stella, together with his sons Massimo and Paolo, tends approximately 12 hectares of vineyards in Costigliole d'Asti, producing around 35,000–40,000 bottles annually. The estate is committed to low environmental impact viticulture, reducing synthetic chemical by-products to almost zero and making room for mineral and organic origin treatments. All wines are produced from indigenous Piedmontese varieties — Barbera, Dolcetto, Grignolino, Cortese, Chardonnay, and Moscato — with a focus on monovarietal expressions that underline the autochthonous character of the territory. The constant appointment, always turned to the search of the best quality of vineyard and wine, is testified by the gold medals achieved in 1928 at the First Show Campionaria of wines of Costigliole d'Asti and the National Food Exposure in Turin. This is not industrial winemaking; it is a family dream nurtured across three generations — to produce good wines that represent the zone of origin, the essential feature to stand out.
From Domenico's Music to Three Generations of Wine
The story of Azienda Agricola Stella begins around the year 1920, when Domenico Stella founded the estate in Costigliole d'Asti, in the heart of the Monferrato — one of the most important wine districts of Italy. Domenico was a man of multiple talents: besides the art of knowing how to make wine, he was a teacher of music. Since then, the match of wine and music has been the symbol of the rural tradition of the firm. To honour its founder, the estate has devoted a red wine (Barbera Superiore) and a white wine, both denominated "Giaiet" — a word in the local dialect that means "of yellow-reddish hair," a poetic nod to Domenico's appearance and spirit.
In origin, the activity of the farmhouse had a traditional agricultural formulation, with particular care turned to the sector of wine. The constant appointment, always directed toward the search of the best quality of the vineyard and the wine, is testified by the gold medals achieved in the year 1928 — respectively at the First Show Campionaria of wines of Costigliole d'Asti and at the National Food Exposure in Turin. These early accolades set the standard for generations to come: a commitment to excellence rooted in the land, not in marketing.
The estate passed through the generations, each adding their own chapter to the story. Today, Azienda Agricola Stella is a purely family-managed enterprise. The holder Giuseppe Stella, together with his sons Massimo and Paolo, deals with the wine and commercial activities. Up to a few decades ago, the firm was addressed to the production of genuine wines, already with the idea leading to underline the autochthonous vines that abound in Piedmont. In recent years, new plantings have been made, mostly strengthening the Barbera — a variety that, in the terroir where the firm is found, grows very well and brings to maturation excellent fruits.
The Monferrato is part of the region of Piedmont in Northern Italy, comprising roughly the modern provinces of Alessandria and Asti. It is a territory cut in two by the river Tanaro, with a strong literary tradition that includes the 18th-century Asti-born poet and dramatist Vittorio Alfieri and the Alessandrian Umberto Eco. This is a landscape of rolling hills, ancient villages, and vineyards that have defined the identity of Piedmontese wine for centuries. Costigliole d'Asti sits at the heart of this territory, surrounded by vineyards that produce some of Italy's most characterful and food-friendly wines.
"Less pollution, better value of life to our posterity."
— Azienda Agricola Stella Philosophy
Monferrato Hills, Low Impact & Indigenous
Azienda Agricola Stella's vineyards are located in Costigliole d'Asti, in the heart of the Monferrato, one of the most important wine districts of Italy. The estate extends over approximately 12 cultivated hectares, planted to a range of indigenous Piedmontese varieties that reflect the diversity and richness of the territory. The vineyards sit on the rolling hills that characterise the Monferrato landscape — gently rising slopes with excellent sun exposure, natural drainage, and the calcareous-clay soils that give Piedmontese wines their distinctive structure and freshness.
The soils are a complex mix typical of the Monferrato hills — calcareous marl and clay, rich in minerals and well-drained. These soils are ideal for the indigenous varieties that have defined Piedmontese wine for centuries: Barbera thrives on the clay, developing deep colour and vibrant acidity; Dolcetto finds its home on the sandier patches, producing wines of immediate charm and soft tannin; Grignolino, the historic variety of the hills, expresses its delicate, floral character on the lighter soils. The elevation, the sun exposure, and the natural ventilation of the hills create a microclimate that preserves acidity and develops complex aromatics — especially important for the white varieties Cortese and Moscato.
The climate is continental with Alpine influence — warm summers, cold winters, and significant diurnal temperature shifts during the growing season. The Monferrato is protected from the harshest northern winds by the Alps, while benefiting from the gentle air circulation that reduces humidity and disease pressure. Rainfall is moderate, and the estate's low-impact practices help retain soil moisture and prevent erosion. This is classic Piedmontese terroir: a landscape where viticulture has persisted for millennia, producing wines of unmistakable character and longevity.
Farming is guided by a philosophy of low environmental impact. The Stella company adopts viticultural-run systems that reduce synthetic chemical by-products to almost zero, making room for mineral and organic origin treatments. The use of autochthonous varieties and the planting of vines in suitable land to accommodate these varieties are the basic conditions for a characteristic wine. These objectives are supported by a large and careful selection in the vineyard. Today, thinning is the only way the company adopts to get wines with character and longevity — no excessive intervention, no forcing, only observation and respect for the natural balance of the vine. The family nurtures the dream to produce good wines that represent the zone of origin, the essential feature to stand out.
Classic Monferrato soils — calcareous marl and clay, rich in minerals, well-drained. Ideal for Barbera's acidity and Dolcetto's charm. The geological foundation of Piedmontese wine character, giving structure, freshness, and the ability to age gracefully.
Warm summers, cold winters, significant diurnal shifts. Protected from harsh northern winds by the Alps. Gentle air circulation reduces disease. Moderate rainfall retained by low-impact practices. The climate that has shaped Monferrato wine for centuries.
Synthetic chemical by-products reduced to almost zero. Mineral and organic origin treatments. Careful selection in the vineyard. Thinning as the primary tool for quality. No excessive intervention, no forcing. Respect for natural balance as philosophy.
Barbera, Dolcetto, Grignolino (reds). Cortese, Chardonnay, Moscato (whites). All autochthonous or traditional Piedmontese varieties. Monovarietal focus to underline terroir. Three generations nurturing the dream to produce wines that represent the zone of origin.
Genuine Wines, Autochthonous Character
At Azienda Agricola Stella, the cellar philosophy is one of tradition and respect — a continuation of the approach that won gold medals in 1928 and has guided three generations of the Stella family. The wines are genuine, made from indigenous varieties with the intention of underlining the autochthonous character of the Monferrato. All wines are monovarietal or, if blends, derive from autochthonous grapes. The techniques are careful, precise, and deeply rooted in Piedmontese tradition: spontaneous or guided fermentation, gentle extraction, and ageing in a combination of stainless steel and wood to preserve fruit while adding complexity.
The techniques are demanding and respectful of the raw material:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's 12 hectares. The family monitors the vineyards throughout the growing season, tasting berries and observing the vines to determine optimal harvest timing. Thinning is performed carefully in the vineyard to ensure that only the healthiest, most concentrated bunches are retained. This selective approach — reducing yield to increase quality — is the cornerstone of the estate's philosophy.
Barbera d'Asti & Barbera Superiore: Barbera is the estate's flagship variety — the grape that has defined the Monferrato and brought the region international recognition. The Barbera d'Asti is fermented and aged to preserve its vibrant acidity, deep colour, and juicy fruit character. The Barbera Superiore "Giaiet" — named in honour of founder Domenico Stella — undergoes longer ageing, developing more complexity, structure, and the ability to age gracefully. Both expressions capture the essence of Monferrato Barbera: fresh, food-friendly, and unmistakably Piedmontese.
Dolcetto: The Dolcetto is a wine of immediate charm and pleasure — soft tannins, bright fruit, and a drinkability that makes it the perfect everyday red. Fermented and aged with care to preserve its primary fruit character, it is a wine that expresses the lighter, more approachable side of the Monferrato. Unlike Barbera's acidity and structure, Dolcetto offers roundness and ease — a wine for the table, not the cellar.
Grignolino: Grignolino is one of the most historic and distinctive varieties of the Monferrato hills — a light, fragrant red with delicate tannins and a slightly bitter finish that pairs beautifully with the local cuisine. The Stella family's Grignolino is a tribute to tradition, made with the same care as their more famous Barbera, but expressing a completely different facet of the territory. It is pale in colour, aromatic, and utterly unique — a wine for those who appreciate subtlety over power.
Cortese & Chardonnay: The white wines of the estate are led by Cortese — the indigenous variety of the Monferrato hills, known for its crisp acidity, almond notes, and mineral freshness. The Chardonnay, while international in origin, has found a home in the Monferrato terroir, producing wines of surprising elegance and structure. Both are fermented and aged with minimal intervention to preserve their natural character — no excessive oak, no manipulation, only the honest expression of the grape and the land.
Moscato: The Moscato is a sweet, aromatic wine made from the Moscato Bianco variety — the grape that has made Asti famous throughout the world. Fermented to preserve its natural sweetness and perfume, it is a wine of celebration and joy, with notes of peach, orange blossom, and honey. The Stella family's Moscato is made in the traditional style, with careful control of fermentation to capture the variety's exuberant aromatics without cloying sweetness.
Bottling & Release: The wines are bottled with care, often after a period of ageing that allows them to develop integration and complexity. The labels are simple and elegant, reflecting the estate's understated aesthetic and family heritage. Each bottle carries the Stella name — a guarantee of three generations of commitment to quality, tradition, and the autochthonous character of the Monferrato.
"Barbera Superiore Giaiet" — "Deep Ruby, Vibrant Acidity & The Soul of Monferrato Since 1928"
The "Barbera Superiore Giaiet" is Azienda Agricola Stella's most celebrated wine — a tribute to founder Domenico Stella and the gold medal-winning tradition that began in 1928. It is the flagship expression of the estate's commitment to indigenous varieties, low-impact farming, and the autochthonous character of the Monferrato.
The grapes come from the estate's vineyards in Costigliole d'Asti, on the rolling hills of the Monferrato. The soil is a mix of calcareous marl and clay — classic Piedmontese terroir that gives Barbera its signature high acidity, deep colour, and ability to age. The vines are tended with low-impact practices: synthetic chemicals reduced to almost zero, mineral and organic treatments, careful thinning in the vineyard to ensure concentration. The family monitors the vines throughout the year, tasting berries and waiting for the moment when phenolic ripeness, acidity, and aromatic complexity align.
The grapes are hand-harvested and gently destemmed. Fermentation occurs with careful temperature control to preserve the primary fruit character and vibrant acidity that define great Barbera. The maceration is gentle but sufficient to extract the deep colour and tannins that give the wine structure. After fermentation, the wine is transferred to a combination of stainless steel tanks and wood barrels — the steel preserving freshness, the wood adding complexity and softening the tannins. The ageing period is longer than the standard Barbera d'Asti, allowing the wine to develop the depth, integration, and longevity that distinguish a Superiore.
In the glass, it is deep ruby with a luminous, almost purple rim — the colour of true Monferrato Barbera. The nose is complex and inviting — black cherry, plum, violet, and a hint of spice. There are notes of dark chocolate, tobacco, and a distinct mineral earthiness that speaks of the calcareous soils beneath the vineyard. The palate is medium to full-bodied, with vibrant acidity, firm but silky tannins, and a long, savoury finish that invites food pairing. This is not a heavy, extracted wine; it is a wine of freshness, structure, and Monferrato soul — proof that Barbera deserves its place among Italy's greatest varieties when grown with care and made with respect for tradition.
The Giaiet drinks beautifully young, slightly chilled at 16–18°C, with rich pasta dishes, roasted meats, or aged cheeses. But it will also reward 3–5 years of cellaring, developing more earthy, truffle, and dried fruit complexity. It is the wine that carries the name of the founder — Domenico Stella, the music teacher who began this journey in 1920 — and it sings with the harmony of three generations of family dedication. Serve with confidence, knowing that every bottle carries the gold medal spirit of 1928 and the promise of "less pollution, better value of life to our posterity." ~$18–$28 / ~€16–€25.
The Azienda Agricola Stella Range
Giuseppe Stella, together with his sons Massimo and Paolo, produce an artisanal portfolio from their 12 hectares of low-impact vineyards in Costigliole d'Asti, Monferrato, Piedmont. All wines are estate-grown, hand-harvested, and made from indigenous Piedmontese varieties. The portfolio spans the classic reds and whites of the Monferrato, with a focus on monovarietal expressions that underline the autochthonous character of the territory. Prices are approximate and in USD/EUR.