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.