Our wines are produced using traditional methods, medium-long macerations and ageing in large oak barrels.
Respect for the essence of the grape and for its deep relationship with the soil that has nourished and moulded it is essential in order to make a great wine. This is why we accompany its evolution with a light hand, with a view to reducing operations in the cellar and revealing all the character of the terroir.
We choose an approach that respects the rhythm of nature, the peculiarities of each vineyard and the unique qualities of every vine. We are convinced that this is the right way to make the most of the characteristics of the area we are blessed to live in and to know so well, maximising their expression in the glass.
We pay particular attention to the slow and complete ripening of the grapes, using neither pesticides nor herbicides in the vineyard but prioritising agronomy practices with a low environmental impact.
Fermentation in the cellar is all performed in the traditional style.
Long maceration in temperature-controlled stainless steel tanks and large oak vats helps us extract the tannins from the grapes, maintaining their distinctive notes.
After some time in wood, our Barolo wines rest in concrete tanks which date back to the early years of the winery’s activity. This allows us to slow down the wine’s evolution, simultaneously enhancing its individual qualities.
We take our visitors on a guided tour of the winery, offering them the chance to taste our whole range of wines.
This is the best way to find out how our wines are born, going on a fantastic journey from the vine to the glass.