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.