Organic, Practicing Biodynamic. 100% Nebbiolo from Starderi, from the northernmost commune of Neive: a small parcel of 40 year-old vines Olek is lucky enough to rent from an older couple who can no longer tend its steep slopes. Fermented in concrete with two months on the skins (submerged cap), then pressed off and moved to large botti for longer élevage (usually two years). Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. The soils in Starderi are a little softer, more clay, less intense marl; the site is also less exposed than elsewhere in the region. As a result this is a wine that’s expressive in its youth, with refreshing acidity and gentler tannins. Don’t let its aromatic openness fool you, though: it has a long life ahead.

Organic, Practicing Biodynamic. 100% Nebbiolo from Roncagliette: 50 year-old vines, planted on very heavy clay on top of blue marl, 350m elevation. Fermented in concrete with two months on the skins (submerged cap), then pressed off and moved to large botti for longer élevage (usually two years). Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. This is the powerhouse wine of the domaine, with a palate saturated in black fruit and a highly mineral core, but it never loses its sense of freshness or drinkability.

Organic, some biodynamic practices. 100% Barbera from 40-45 year-old vines in the Altavilla vineyard, a prized vineyard in which many of the other icons in the region have Nebbiolo holdings, high in the hills above town of Alba. Fermented in steel tanks with a month on the skins, very lightly pressed in a basket press, then completes malolactic fermentation in steel. Afterward, the wine is moved by gravity into 1600L botti for 8-10 months. Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. Barbera with none of the displeasure: elegant palate of blue and black fruit, herbs, and wet earth.

Organic, some biodynamic practices. 100% Nebbiolo, sourced from younger vines in the Roncagliette and Starderi vineyards. Fermented in concrete tank with a few weeks on the skins, before being gently pressed in a basket press to smaller, neutral barrels. Remains in barriques for a 8-10 month élevage. Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. Top quality for the appellation: Langhe Nebbiolo can vary widely in terms of pedigree, and this is the real deal, actually delicious to drink.

Organic, Practicing Biodynamic. 100% Pelaverga Piccolo. Bondonio has the only plantation of Pelaverga Piccolo, considered the highest-quality iteration of this variety, outside of the commune of Verduno, whence it hails—and it happens to be planted in the Roncagliette vineyard, by his grandfather. (You can see the hill on which Castello di Verduno sits only a stone’s throw away from this Pelaverga parcel.) Fermented in a mix of stainless steel and concrete, depending on the vintage; a short élevage is done in neutral barrels afterward. Unfined, unfiltered, with moderate amounts of SO2 (10-20ppm max) added just before bottling. This is probably the most deeply red-fruited and mineral Pelaverga we know, not nearly as rustic and peppery as many others in the region. Gorgeous.

Sustainable/Practicing Organic. 100% Barbera. This is the only négoce cuvée; Olek purchases Barbera from vineyards in the drier part of Asti, only contracting with several older-school growers who can farm these drier parcels with far lower chemical inputs compared to others. Some of the vineyards are sustainable, some organic. Fermented in concrete tanks, bottled unfined, with a very light filtering. The idea is to make a super fresh table wine meant for everyday drinking of which there actually is wine available, as the 6ha estate vineyards Bondonio farms always results in extremely limited quantities. Low tannic structure compared to most others in the region, great expression of fruit.