The cellar

 

Our winery was founded in 1986 in La Morra, a town in the heart of the Langhe, known for the greatness of its vineyards, some of which have already been mentioned in municipal books since 1250.

We started with 2 hectares and over the years we have managed to buy the most prestigious and historical crus for the production of Barolo as La Serra, Brunate, Cerequio, Sarmassa, Rocchedell’Annunziata, Fossati, Case Nere, and excellent vineyards for the Dolcetto, Barbera, Nebbiolo and Merlot.

We then decided, in new and old vineyards, to increase the number of vines per hectare to 6000/8000, reducing production for the most prestigious wines to 500/700 grams per plant. The grapes that we leave on our vines are the only architects of the quality of our wine.

In the cellar we have always worked in a traditional way in total simplicity in all the various phases, from winemaking to bottling, without any interference, leaving room for the diversity of “terroir”, allowing each vineyard to give its wine.

Our production is limited: with just over 20 hectares we produce, depending on the year, from 40,000 to 60,000 bottles.

 

Barolo Cerequio

 

First Grape-harvest:
1988

Town:
La Morra

Plant density:
4000 – 5000 vines/ha

Yielt per plant:
500 gr.

Exposure:
south – south/east

Variety:
100% Nebbiolo

Harvest:
end September – early October

No. Bottles produced:
5000/6000

Fermentation:
steel

Refining:
24 months in used barriques and 20hl casks, 8 months in steel, 8 months in bottle

Serving temperature:
15°C – 16°C, if it’s possible to open the bottle 2 or 3 hours before

 

The winery

 

Our winery was established in 1986 in La Morra, a town in the heart of the Langhe that has always been renowned for the greatness of its vineyards, some of which were mentioned in town records going back as far as 1250.

We began with 2 hectares, and over the years have managed to acquire the most prestigious, historic crus for the production of Barolo, such as La Serra, Brunate, Cerequio, Sarmassa, Rocchedell’Annunziata and Fossati, and excellent vineyards for Dolcetto, Barbera, Nebbiolo and Merlot.

We then decided to increase the number of vines in the new vineyards, and in some of the old ones, to 6000/8000 per hectare and reduce yield for the most prestigious wines to 500/700 grams per plant. The clusters we leave on our vines are exclusively responsible for the quality of our wine.

We have always worked in the traditional way in the cellar, with total simplicity at every stage from vinification to bottling, with no interference, letting the diversity of each terroir emerge and giving each vineyard the chance to make its own wine.

Our production is limited: with just over 20 hectares we produce between 40,000 to 60,000 bottles, depending on the harvest.