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Style

WE RESPECT THE UNIQUENESS OF THE GRAPES

WE SOLELY VINIFY GRAPES COMING FROM OUR VINEYARDS.

HARVEST

We harvest all our grapes rigorously by hand, in order to make a careful selection of the best fruits in the vineyard.
Any unsuitable berry is removed and left on the ground.

To collect the grapes we use small aerated crates, 18/19 kg each, for the purpose of avoiding in any way breakage and crushing of the skins and thus the oxidation of the must in the vineyard.
Once delivered the grapes to the cellar perfectly intact, we perform a further manual selection through a sorting table: exclusively the best berries will be vinified.
Succesively the bunches are destemmed and partially crushed. Fineness is essential even during this phase.

Alcoholic fermentation occurs spontaneously, thanks to the natural indigenous yeasts and without any addition of enzymes or any other products, in temperature controlled stainless steel tanks.

VINIFICATION

For the vinification, in case of Dolcetto d’Alba, Langhe Nebbiolo and Barbera d’Alba we use rotofermenters, while for Barolo and its Crus, classic vertical stainless steel tanks.

As handed on from our ancestors, we use the technique of the maceration with submerged cap to vinify our Barolo: at the end of the alcoholic fermentation, all the skins are pushed down inside the tank, so that they are always in contact to the wine. In this way we can prolong the maceration for 55/60 days, depending on the vintage.
During this long period of time, the extraction of the phenolic compounds occurs in an extremely soft, slow, natural and non-mechanical way since the skins are never touched in any way: the softest extraction which can exist.
For the purpose of prolonging the permanence of the skins in the fermentation tanks, the healthiness of the grapes at harvest time is imperative.

Dolcetto d’Alba and Langhe Nebbiolo are aged in stainless steel tanks only, in order to preserve their freshness and aroma.
Barbera d’Alba is instead aged in used barrels for approximately a year and a half.
All the Barolos are aged for two to three years in oak barrels coming from Slavonia, France and Austria with a capacity from 25 to 50 hectoliters.

No wine undergoes any filtration or fining of any kind. Stabilization occurs naturally, thanks to gravity.

We bottle all our wines with a state-of-the-art monobloc bottling machine by GAI, world leader in the production of excellent quality bottling systems.
Thanks to the use of the inert gas Argon, this machine allows us not to have any contact of the wine with the air during the entire bottling process.

OUR WINE

We believe that wine is made essentially in the vineyards, with passion, where the quality of the grapes is imperative.

In the cellar we work at our best to maintain and exalt what the vines produce, respecting the nature and the uniqueness of the grapes. One must be able to find in the bottle all the efforts which we performe in the vineyards.

Our wines distinguish themselves by their extraordinary tipicity, cleanness and tradition.
Excellent drinkability and impeccable balance are for us two fundamental goals.

Discover our wines

News

100 years of Azelia: Special edition labels

Published on 11/05/2020

1920 – 2020. We are extremely proud to celebrate the Centenary of our winery. We have been producing Barolo for 100 years and we are still here! All our 2016 Barolos will have a special edition label to celebrate our 100 years of history.

A new Cru: Barolo Cerretta

Published on 11/05/2020

We have waited for almost 30 years to vinify the single vineyard Cerretta separately, in order to have older vines. The wait is finally over! Barolo Cerretta is dedicated to the Centenary of our winery.