Organic. 60% Nebbiolo and 40% other local red grapevine varieties, widespread in the Canavese and Pre-Alpine areas (Neyret, Ner d'Ala, Vernassa and others). Vineyards are cultivated between 300 and 600 m above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). The vines are on average 50 years old and are trained using the ancient ‘pergola caremese’ (‘topia’ in local dialect) method. Grapes were harvested and sorted manually in mid-October. In the evening, the grapes were de-stemmed and pressed, and the must went into stainless steel tank for spontaneous alcoholic fermentation. In the spring, after spontaneous malolactic fermentation process, the wine was racked again in exhausted tonneaux and barrique. The wine is usually bottled in September following the harvest.

Organic. 100% Nebbiolo. Vineyards are cultivated between 300 and 600 m above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). The grapes are from vines which are on average 50 years old and are trained using the ancient ‘pergola caremese’ method. The grapes were harvested and sorted manually in the middle of October in small boxes of 20 kg. The grapes were de-stemmed and pressed as soon as they arrived in cellar, and the must went into 15 hl concrete tank for spontaneous alcoholic fermentation. The wine underwent spontaneous malolactic fermentation in the spring and immediately after was racked in early summer with slight sulphiting. The wine, after the first 12 months of aging in tonneau, has continued to age in concrete tank for the last 8 months until bottling in September, without filtration.

Organic. 100% Nebbiolo. Vineyards are cultivated between 300 and 600 m above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). The grapes are from vines which are on average 50 years old and are trained using the ancient ‘pergola caremese’ method in a small and particular sub-area of Carema. The grapes were de-stemmed and pressed as soon as they arrived in cellar, and the must went into 10 hl concrete tank for spontaneous alcoholic fermentation. The wine underwent spontaneous malolactic fermentation and immediately after was racked in early summer 2021 with slight sulphiting.

Organic. 100% Nebbiolo. Vineyards are cultivated between 300 and 600 m above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). The grapes are from vines which are on average 50 years old and are trained using the ancient ‘pergola caremese’ method. The grapes were de-stemmed and pressed as soon as they arrived in cellar, and the must went into 15 hl concrete tank for spontaneous alcoholic fermentation. The maceration on the skins lasted till end of December 2018, when after the racking and the pouring off, the wine was put in two exhausted tonneaux and some glass demijohn. The wine underwent spontaneous malolactic fermentation in spring 2019 and immediately after was racked with slight sulphiting. The wine, after approximately 20 months of aging in exausted tonneaux, was bottled at the beginning of September 2020, without filtration.

Organic. 100% Erbaluce. Vineyards are cultivated between 300 and 600 m above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). The vines are on average 50 years old and are trained using the ancient ‘pergola caremese’ method. A blend of the 2019 and 2020 vintage, the grapes were gently crushed by feet and the must has been separated with a light pressing in a traditional manual press. After a night of natural sedimentation in a stainless steel tank, it was racked into a small fiberglass tank for spontaneous fermentation. Subsequently it matures in stainless steel tanks on fine lees. The wine did not undergo malolactic fermentation.

Organic. Vineyards are cultivated between 300 and 600 mt above sea level, on centuries old terraces supported by dry stone walls on rocky amphitheater of Carema town in province of Turin (Piedmont, north-west of Italy). It is a particular wine that comes from a late harvest at the end of November of bunches of grapes that were not harvested in October, when the actual harvest begins, because they were not fully ripe. These grapes are subjected to a strict manual selection berry by berry in the cellar. The selection grapes, including the stalks, are pressed with the feet into a tub and shortly after pressed in the manual press. The must obtained fermented spontaneously in a fiberglass tank. The wine was put in exhausted barrique and some glass carboys. In the spring 2021, the wine, after spontaneous malolactic fermentation process, was racked again in exhausted barrique. The wine was bottled in September 2021, without filtration, and n° 431 burgundian bottles of 75 cl were obtained. The bottles were labelled and capsulated with silver shellac by hand. No added oenological additive with the exception of sulphur dioxide in minimum quantities. The wine was released in the spring of 2024, after almost 3 years of bottle aging.