Today, inspired by the traditions of the famous grandfather, the winery continues its operations and relies solely on the dedication of two young men who preserve the legacy: Gabriele loves and nurtures the balance between the vines and its earth, while Stefano has clear ideas, making use of long fermentations, concrete tanks, oak barrels with the aim to have territorial wines.

Barbaresco 18 & 20: Prepare your brain for the most perfect pairing to all your red sauces, peppery steaks, hard cheeses, and any dish from the Piedmont region. 

Barbera D'Alba: The grapes are carefully selected and picked by hand before they are destemmed. Fermentation takes place spontaneously and only with the use of wild yeast.

Langhe Nebbiolo: The fermentation takes place spontaneously and only with the use of wild yeast on steel. During the first days, some 'pump downs' are made and therefore the shells are kept in the middle of the tank to highlight the fine and elegant aromas from the maceration.

Foravia: spontaneous carbonic fermentation and then aging in concrete for 12 months.

Memorie: Spontaneous fermentation, 10 days of maceration on the skin, and then ageing in concrete for 12 months. A fabulous expression of Nebbiolo - highly recommended!