Minimal intervention
to respect the grapes

The passion we devote to our work in the vineyard facilitates and
minimises operations in the winery

A great wine is the result of 365 days of work.
So every day our goal is to enhance and sustain the resources of the environment
and the benefits of the local microclimate, so that intervention is kept to a minimum
once the grapes reach the winery.


The picked grapes are placed in 20 kg boxes
and taken immediately to the winery, ideally
located at the centre of the 10 hectare estate,
so that the fruit arrives very quickly, with no
long journeys on farm machinery along tarmac
roads. This conserves the integrity of the
individual grapes, which are still whole when
the winemaking process begins. The risk of
fermentation starting too early is avoided, so
no additives will be needed to prevent it.
After passing on the conveyor belt for a manual
inspection to eliminate any imperfect bunches,
the grapes are destalked and pressed.


The process to turn the grapes into wine
The maceration and fermentation of the fruit
takes from a few days to a month, depending on
the type of grape and its ripeness.

During this stage, the juice will gradually
acquire colour, as the grapeskins release
colour, tannins and polyphenols in varying
quantities, depending on the length of the
Once the maceration stage has finished, the
liquid, which can now be called wine, is
separated from the solid material; the skins are
delicately pressed once again to obtain as much
liquid as possible.

The skin residue has important properties
and can be used in the production of food and
cosmetics. The skins from the Fossati Cru are
taken to a distillery for the production of our
grappa from
Nebbiolo grapes.


The wine is kept in steel barrels until the
following spring, when, depending on the
variety, it may be bottled (Arneis or Rosé) or left
to age in wooden barrels for varying lengths of
time: Barolo as required by regulations, the
other wines in accordance with our company

Our wines age in small barrels (French
barriques), 500 litre tonneaux or large
Slavonian oak casks,
where our Barolo wines
are left for the long periods prescribed by the


In the spring after the harvest, the Arneis, Dolcetto
and Rosé can be bottled.
Once the ageing process in oak is complete, the other
wines are transferred back to steel barrels, ready to be

The bottles are stored in the underground cellar under
controlled humidity and temperature conditions. They
are taken to the warehouse only to be packed for shipping
and delivery.

Come and visit our winery

Not just wine, but a journey of discovery.
An experience that begins in the vineyards, moves on
to the cellars and ends with the opportunity to sample
our wines.