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Our cultivation techniques combine modern technology with tradition and respect for our lands.  


Work in the vineyard is a constant Cycle made up of an Orchestra of processes.  We begin in Autumn with the aeration of the soil in alternate rows, followed by the sowing of greens.  Broad beards, field beans, barley, wheat and oilseed.  No herbicides are required thanks to under vine mowing techniques.  Between rows the grass is cut and we apply plant protection treatments.  Only natural methods are used for fertilization.


Each hectare requires 630 hours of manual work by hand annually.  From Guyot pruning to green pruning, and finally thinning, to allow for successful ripening.


We feel that the true quality of a wine comes from the vineyard, not in chemistry in the cellar.


Our grapes are de-stemmed and crushed to obtain the Must. Fermentation takes place in stainless steel vats.  We use wild yeasts, so our Fermentation is carried out with the grape skins in contact with each other, and without the addition of yeasts. We use Homogenous oxygenation for the stabilization of the color and correct alcohol levels, ensuring 3 or 4 "remontages" a day to expose the wine to the air.

The fermentation time varies from year to year, as does the need to inoculate.  Malolactic fermentation naturally follows the alcoholic fermentation.  


Malolactic fermentation is followed by aging.  This process brings harmony to the wines.  Our goal is to ALWAYS create perfect, balanced wines.  

The timescale is different for each wine, as are the tanks and barrels in which it takes place.  Steel tanks are only used for aging Chardonnay, Dolcetto, and Friesa.  The other wines are aged in various types of wooden barrels:  Small 225l cases for Barbera, standard 500l barrels for Nebbiolo, and Large 15-5-hl barrels are usually used for Barolo.

The aging process finally ends with a period of time spent in the bottle, depending on the type of wine.  This generally ranges from six months to a year.  For example, the Sette7Anni Barolo Riserva spends 84 months in large oak barrels and another 12 months in bottle to reach its journey.

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