We only vinify grapes sourced from our vineyards.

Due to the very clay-rich site, that performs particularly well in hot years thanks to its water retentive capacity, this cru is very recognizable since it has a fleshy mouthfeel and a strong balsamic note that is unmistakable.
Manual harvesting, destemming, soft pressing and skin maceration for 10 days under controlled temperature. Refined in barriques (French oak) for 36 months followed by 6-8 months in bottle.

We only vinify grapes sourced from our vineyards.

Barolo Ravera is the expression of one of the most important cru in Monforte, a guarantee of fine aromas, sapid flavor, and great complexity. The mainly calcareous soil of this historical vineyard adds elegance and structure to the wine, making it ideal for aging.

Manual harvesting, destemming, soft pressing and skin maceration for 10 days under controlled temperature. Refined in barriques (French oak) for 12 months and then in Slovenian oak barrels for 18 months followed by 6-8 months in bottle.

We only vinify grapes sourced from our vineyards.

Manual harvesting, destemming, soft pressing and skin maceration for 10 days under controlled temperature. After the malolactic fermentation the wine is refined in Slovenian oak barrels for 30 months and 6-8 months in bottle.

We only vinify grapes sourced from our vineyards.

Nebbiolo grapes destined to become our Nebbiolo d’Alba are vinified for a shorter period than those destined to become Barolo. This results in a wine that is fresher, less complex, but no less harmonious and elegant, with a beautiful balance of tannin and acidity.

Manual harvesting, destemming, soft pressing and skin maceration for 10 days under controlled temperature. Refined for 12 months in barriques and 6 months in bottle.

Red with floating cap and maceration for 8-10 days under controlled temperature.

Aging in barrels for 12 months and in bottle for 4 - 6 months.

We only vinify grapes sourced from our vineyards.

Our Barbera d’Alba Vigna Pianromualdo is one of the first wines we produced from our vineyards located in Monforte d’Alba. Due to the high altitude the temperature fluctuation between day and night allows this Barbera to develop pronounced freshness, precise aromas and excellent aging potential.

Manual harvesting, destemming, soft pressing and skin maceration for 10 days under controlled temperature. Refined for 10 months in French oak barriques and 6 months in bottle.

Red wine vinification a floating cap maceration of 10-15 days with temperature-controlled fermentation

We only vinify grapes sourced from our vineyards.

This variety allows production of everyday wine. The exclusive use of steel in the winemaking process does not affect the bouquet, which remains pure and pleasantly vinous, and the particular attention in maceration, is designed to limit the exuberance of tannins very vigorous for Dolcetto.

Manual harvesting, destemming, soft pressing and skin maceration for 3-5 days under controlled temperature with daily pumping over. Refined in stainless steel tanks for 6 months and 3 months in bottle.

We only vinify grapes sourced from our vineyards.

Years ago, we added a small plot of a non-native variety, Chardonnay, “educating” the fruit to express the terroir into which it had been introduced.

Manual harvesting, destemming, soft pressing and fermentation for 5 days under controlled temperature. Refined for 6 months in stainless steel vessels and 3 months in bottle.