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.

Winemaking is not as tedious as one would think. We see it as a beautiful art that requires less human power. Choosing the best grapes is important as it imparts color, aroma and rich flavor to the wine. So, we carefully handpick the grapes from our vineyard and prepare them for fermentation. Both day and night harvests are carried out. We normally separate grapes in the initial stage itself for the production of varied varieties of wine.

Then, we fabricate the right environment for the juicy grapes to be acted upon by the yeast. 7-14 days of fermentation is followed by clarification and bottling. The duration of fermentation actually depends on the type of wine produced.

Some researches say that wine helps in losing body weight and improves radiance and glow. We suggest an optimal intake of our wine regularlyin addition to slimnazer kind of stuff to shed extra kilos.

We prefer giving extra aging to the wine as it improves fruitiness and quality. Our huge cellar accommodates hundreds of oak barrels filled with processed wine for years and months. Finally, when the days come, we elegantly bottle the wine and it becomes available for consumption.

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