Sustainable. 60% Nebbiolo, 30% Barbera, 5% Vespolina, and 5% Uva Rara. All fruit is sourced exclusively from the parcels of cooperative members based in the communes of Gattinara, Lozzolo, Roasio, and Romagnano Sesia. Hand-harvested grapes are destemmed prior to a gentle pressing. Native fermentation takes place in temperature-controlled, stainless-steel tanks and lasts approximately three weeks. The wine is then racked into cement tanks, where it undergoes secondary fermentation. Following 9-12 months in cement, the wine is bottled and prepared for release.

Sustainable. 100% Nebbiolo. Hailing from the vineyards of Borella, Castelle, Lurga, Gerbidone, Osso, Valferana, Uccineglio, Guardia, Molsino, Permolone, San Francesco, Piantesio ranging in elevation from 290-425 meters above sea level. Hand-harvested grapes are destemmed prior to a soft pressing. Native fermentation takes place in a combination of large oak casks and cement tanks without temperature control. In these vessels, maceration lasts up to 30 days. Secondary fermentation occurs naturally in the same vessels. Aged for a minimum of two years in Slavonian botti of 20 hl or larger followed by at least one additional year in cement tanks. Finally, the wine spends a minimum of six months in bottle prior to release.