"My history begins at the end of the 60’s, when I finished the Enological School and I made the decision to produce wine; my first step was purchasing our house and cellar in the Cotta’ cru and the surrounding vineyards. At the beginning there were just few hectares , that only after many efforts (and some luck too) became the actual 18 hectares in ones of the greatest vineyards in Barbaresco. My wife Anna was always on my side, nothing would ...
We are firmly convinced that everything in the vineyards should be done in a serious and respectful way, with the only target of preserving the delicate balance between soils and the ecosystem. Starting from the begin, together with many other wineries of this region, we have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides.
Alcoholic fermentations is completely natural with indigenous yeasts, followed by a long aging in wood “sur lie” to complete the malolactical fermentation; there’s no use of sulphur until the final bottling, which happens with no filtering or fining.
We apply traditional methods in the cellar, eliminating all oenological intervention, respecting the typicality of the wines of Barbaresco and their interpretations of the terroir.
Long macerations, submerged cap and ageing in large oak barrels are aimed at highlighting the terroir as well as the elegance of our Piedmontese grape varieties.
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