About Us

I was born in Serralunga. I've been back.

Born and raised among the vineyards of the Langhe, work then took me away, but not for long... because I returned with my family, driven by an innate passion. I took over the vineyards, restoring them to optimal production and expanding the cultivated areas. At that point, I stopped selling only grapes and started making wine. A crescendo of choices that has led us to continuous evolution!

Start from the roots

You have to start with the soil to have a good wine, which is why weeds are eliminated without the use of herbicides. Spontaneous fermentation is controlled several times a day. The wine is left to rest until it tells us it is ready. There are no shortcuts, only respect

Philosophy and questions

What is your philosophy in the vineyard?

We respect the vine's vegetative cycle, allowing it to rest in winter and controlling its growth in spring and summer. Weeds are removed manually, without herbicides. Every element of the vineyard is important and is never overlooked. It's not just a working method: it's a choice of respect for the land from which everything originates.

And in the cellar, how do you work?

During the harvest, we meticulously select the grapes: only the best to achieve the most. The pressing is delicate, and fermentation with natural yeasts is monitored several times a day. Then the wine rests, in steel or wood. It will tell us when it's ready for bottle aging.

What aspects of the local area are reflected in your wines?

The Langhe region is renowned for its hills, small villages, vineyard terraces, castles, and that sense of tranquility that one savors by respecting the slow pace of things. We want that same patience to shine through in our wines. And then there's a local dialect term that describes me well: "langhet"—a tenacious person. I want all that tenacity and passion to be felt in my wines.

How do you know when wine is ready?

The final step is always olfactory and gustatory. When the perfumes and aromas satisfy the palate, when the wood doesn't overpower its essence, when it releases pleasant sensations — then the wine is ready. No instrument can replace this moment.

How have you adapted to the new consumers?

In recent years, we have noticed a great resurgence, especially among young people. There is curiosity: they want to understand what lies behind a bottle, a label, a name. We welcome these requests with pleasure. Those who visit us can hear about our working philosophy — explained with little technical jargon and a lot of passion.

Why do you also produce hazelnut products?

The same hills that host the vineyards also host the hazelnut groves. It's natural. From simply producing grapes, we moved to winemaking, and from simply producing hazelnuts, we moved to roasting and making spreadable cream. A journey taken step by step, always with the same criteria: quality raw materials, artisanal processing, no preservatives.