L’Armangia

In the world of L'Armangia, identity, experimentation, and responsibility reign supreme. Ignazio and Giuliana, the dynamic duo behind the winery, embody these principles. Ignazio Giovine is the best example of artisanal wine-grower: born and raised in Canelli (Monferrato) in a family of wine-growers, his approach to winemaking perfectly blends technical knowledge, intimate understanding of the vineyards, respect for the Environment, and ingenuity in facing the challenges of each vintage. His wife Giuliana, a sommelier, adds a touch of organization to the mix.

Their journey began in 1988 when Giuseppe Giovine passed the torch to Ignazio, marking the official birth of L'Armangia. The winery's mission? A vindication of Canelli's winemaking prowess and a commitment to quality over quantity. They produce a diverse range of wines, each a reflection of its vineyard, territory, and concept. His artisanal Barberas reflect without filters the unique interaction between a man and his vines. Ignazio farms all his vineyards applying organic principles, to preserve biodiversity and improve the health of his vines.

L'Armangia's story is one of passion, resilience, and a deep-rooted connection to the land—a journey that continues to unfold with every bottle they produce.

Winery Website

Available Wines:

  • A bottle of Sopra Berruti Laamangia Vendemmia 2011 Italian red wine with a black label and red and white text.

    "Sopra Berruti" Barbera d'Asti DOCG

    100% Barbera, from an estate plot situated just above Ignazio’s neighbor (Mr Berruti). A joyful and delicious Barbera, fruit-forward and yet restrained on the alcohol level to deliver everyday enjoyment.

    Fermented with a selection of native yeasts in stainless steel. Aged 6 months 70% in stainless steel, 30% aged in large oak.

    Tech Sheet
  • A bottle of Titan Nizza red wine from Larmangia with a black cap and a white, red, and black label.

    "Titon" Nizza DOCG

    100% Barbera from several estate plots within the newly created Nizza DOCG appellation. Ignazio is able to tame Barbera’s natural exuberance in alcohol and acidity by carefully managing the canopy and picking at ideal ripeness with Swiss-like precision. The result is a Barbera that is complex, juicy and rich on the fruit profile, while offering also incredible balance of acids and alcohol.

    Fermented with a selection of native yeasts in a combination of stainless steel tanks and neutral oak vats, and aged in oak barrels of various sizes (300, 2000 and 4300 liters) for 18 months.

    Tech Sheet