In the cellar we try to respect the grapes with soft vinification for the young wines and long and traditional skin contact (also for 60 days) for the Barolo.

For the fermentations (alcoholic and malolattica) using only indenous yeasts and bacterias.  The racking are limited to the least and therefore also the use of the sulfur dioxide.

The wine ages in steel tanks, in French oak barrels and in French barriques. Before bottling the wine doesn’t undergo any chemical process, and we make any clarifications with traditional methods.