Our work in the cellar is to accompany the process that brings our precious grapes to become a wine that reflects terroir, vineyard and vintage.
Complexity resulting from the age of vines and from the different varieties that were planted together in the same vineyards, is not simplified and macerations on the skins of red grapes are very long, but without losing wine spontaneity. The ageing is always on total yeast lees to increase the complexity and stability of wines in a natural way. Naturally present acidity of Barbera and Timorasso is not concealed, malolactic fermentations in white wines are not arrested but neither they are promoted and they don’t ever happen. Minerality and freshness are jealously preserved by pressing only whole bunches of white grapes, avoiding the destemming process. We love the influence concrete tanks have on our wines. Alcoholic fermentations are spontaneous most of the times, only sulphites are added to the wine but their total level is never higher than 55 mg/l in the red wines and 65 mg/l in the white wines.