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 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