Sustainable. 100% Nebbiolo. The vineyard has been in existence for 50 years and consists of 4,000 vines, yielding 75 quintals per hectare. Harvested in mid-October. Vinification is carried out, in full respect of tradition, with long macerations of the pomace and delicate pumping over for light oxygenation, to ensure maximum extraction of the polyphenols. Alcoholic fermentation lasts 18 – 25 days in temperature-controlled, stainless-steel tanks at a temperature of 28°C. Aging takes place in Slavonian oak barrels (50hl) for 36 months. Racked from the barrels, the wines are bottled in the hottest summer months to avoid the risk of oxidation, which is more likely to occur at cold temperatures. This usually takes place between June and July. The bottles are then kept lying down at 16 C° for at least four months before being released.

Sustainable. 100% Nebbiolo. Located in the municipality of Verduno at 330m a.s.l. with full southern exposure. The soils are composed of the typical chalky-white Marne di Sant’Agata (30% sand, 55% clay, 15% limestone). Utilizing the espalier training system with Guyot pruning, the vineyard is 40 years old and contains 2,600 vines with a yield of 75 quintals per hectare. Harvested at the end of October. Vinification is carried out, in full respect of tradition, with long macerations of the pomace and delicate pumping over to introduce oxygen thus guaranteeing good extraction of polyphenols. The alcoholic fermentation lasts 18 – 25 days in temperature-controlled stainless-steel tanks at a temperature of 28°C. Aging takes place in Slavonian oak barrels (20hl) for 36 months. Racked from the barrels, the wines are bottled in the hottest summer months to avoid the risk of oxidation, which is more likely to occur under colder temperatures. This usually takes place between June and July. The bottles are then kept lying down at 16 C° for at least six months before being released.

Sustainable. 100% Pelaverga Piccolo. Hailing from three vineyard sites in the village of Verduno: Silio (southeast at 280 m. a.s.l.), Campasso (east at 250-300 m. a.s.l.), and Neirane (east at 210 m. a.s.l.). Planted on chalky white, rather sandy soils. Utilizing the espalier training system with Guyot pruning, the vineyards range in age from 10 to 35 years old. The planting density is 4,200 vines per hectare and yields are 90 quintals per hectare. Harvested in mid-September. The grapes are crushed and left in contact with their skins for eight days in temperature-controlled, stainless-steel tanks in which temperatures are not allowed to exceed 25°C. Delicate pumpovers ensure that enough oxygen is introduced to ensure the must is well blended while stimulating the fermentative and enzymatic processes thus favoring the development of aromas.