Today, we have gone beyond the contentious distinctions between “traditional” and “modern” Barolo. But these differences have taught us to confront ourselves and to discuss, together, how to work tirelessly to improve our wines. The adventure of the Barolo Boys and their revolution demonstrated that it was possible to make a different wine. Moreover, they deserve the credit for original thought and going against the grain.
We believe in innovation, not when it means manipulation or forcing the wine to be something it is not, but when it respects balance in every process in the cellar. We believe in sincere wines, where the right amount of aroma extraction respects the grape variety and its vineyard of origins. In the winery, we do not use any chemical products to make wine. Cleanliness, timeliness, care, and experience: these are our guarantees of quality.
We favor short and controlled macerations by using a next-generation rotary fermenter, never aggressive and always carefully utilized. A good extraction gives our wines a structured and complex body that is less aggressive with its measured amount of tannins. Overall, we avoid over-extraction, always looking to respect the single grape varieties.
We do not use inoculation with selected yeasts during alcoholic fermentation, but instead pied de cuve, or must inoculated with wild, native yeasts that have naturally developed in our vineyards.
Selected use of wood
We use exclusively small French barrels, attentively selected. Wood must never overpower the wine, but complete it, helping it to achieve natural elegance and perfect balance while preserving cleanliness and freshness.
Managed use of sulfites
We do not add anything to our wines beyond a small amount of sulfites to guarantee the health, safety, and quality of our product. We rely a lot on the cleanliness of our cellars and timeliness in racking, which permits us to maintain a very low level of added sulfites, much lower than the maximum amount allowed by law.
We like aromatic and fruity wines that are clean on the nose and palate, always balanced, and respectful of the typicity of the grape variety. And by “typicity,” we mean wines that are characteristic of the territory, not defects masked with “typical” traits.