Our winery was established in 1986 in La Morra, a town in the heart of the Langhe that has always been renowned for the greatness of its vineyards, some of which were mentioned in town records going back as far as 1250.
We began with 2 hectares, and over the years have managed to acquire the most prestigious, historic crus for the production of Barolo, such as La Serra, Brunate, Cerequio, Sarmassa, Rocche dell'Annunziata and Fossati, a...
For more than twenty years, our vineyards have been worked with the greatest respect for nature. After every harvest, the vines are fertilized by hand with cow manure or humus, depending on the needs of each plant as judged from the colour of the leaves and the intensity of the vigor. No chemical fertilizers, weedkillers, fungicides or other substances are used that can interfere with the vegetation cycle of the vines or ripening of the grape...
No substances that can alter the characteristics of the wine (increasing the colour, structure, scent or tannins etc.), are used in any of the various processes in the cellar. Alcoholic fermentation lasts from 10 to 30 days, and occurs spontaneously, without yeast inoculation. After malolactic fermentation in stainless steel tanks, all wines, except Dolcetto, are transferred to oak casks for a period of refining. At bottling, the sulphite cont...
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