“Cellar work is meticulous and minimal, precise and painstaking, and the wine production itself is based on professional rigour, simplicity and respect for tradition. Here we don’t follow fashion or innovate just for the sake of it; we don’t “force nature”! In fact, we use the same artisanal methods Renato was already using fifty years ago.

And we do so because we believe that wine must communicate who we are and where we come from, expressing our identity and the true soul of our area with its bouquet and flavour. Fermentation is spontaneous without the use of cultured yeasts, and fermentation takes place in stainless steel vats at controlled temperatures. Tartrate sediment naturally occurs during cold winter temperatures, and all the wines are aged in wood.

Every bottle we produce is a piece of our identity and speaks the language of the extraordinary Barbaresco area, whispering stories of the passing of the seasons, of hard work and pride.

And the essence of who we are is alive in every sip. For us, making wine means offering an experience that goes beyond simple consumption.

Our aim is for each bottle to express its terroir as faithfully as possible, transforming every glass into a moment of pleasure, sharing, and discovery.

We produce a total of about 40,000 bottles a year.”