To vinify native grape varieties only, all as single grape wines. When you taste a wine, you should be able to taste the terroir. This is our idea of vinification. Our white wines ferment in steel until it is time to bottle them, after 5-6 months. The reds ferment with long maceration, lasting 30-40 days.

After malo-lactic fermentation, part of the wine is transferred into wood: the Roero Sant’Anna rests in barrels for two years, the Nebbiolo d’Alba spends 6-8 months in barriques which have already been used once, and the Barbera d’Alba superiore ages in wood for 18 months.

A modern, functional space

A modern, functional space

The cellar was created in the Seventies. Our arrival on the estate coincided with a technological revolution and a change in the tanks, which are now all temperature controlled. The grapes are all hand picked. We harvest them into small crates which are taken immediately to the cellar and pressed straight away. Fermentation takes place in a specific area, where we check the temperature constantly. We have also created a cell for the fermentation of sparkling wines. Our bottling line occupies what was once an animal shed. Lastly, we have created a temperature controlled room for the storage of bottles.

La barricaia “gentile”

La barricaia “gentile”

We introduced the use of the barrique into the estate. All of the barriques used for our wine have already been used once before. Our philosophy is “to use less wood for a short time, and never new”. This is why we talk about our “gentle” barrique cellar. There is one exception however. For our Nebbiolo, we prefer to uphold the tradition of our grandfathers, using large barrels only. The wines are aged in our cellars with three barrels and about fifty barriques.