In the Vineyard
The production cycle in the vineyard is followed with great care, with the intention of reducing the use of chemical products to a minimum. The adoption of a sustainability protocol created ad hoc allows the management of vineyard defence in line with the strict principles of integrated agriculture.
In virtue of this, we carry out periodic checks and maintenance work throughout the year, right up to the time of the harvest during which the most promising and healthy bunches of grapes are selected by hand for the winery.
In the Cellar
The original and evocative seventeenth-century cellar is the estate’s barrique cellar, the historic nucleus around which a modern body equipped with stainless steel tanks and state-of-the-art technology has developed over the years. These are the environments where the union between nature, man and science allows magic:
- The white grapes, after destemming and a short cold maceration, are softly pressed and the must obtained begins fermentation at a controlled temperature. After about a month, the wine begins its refinement in stainless steel tanks and after repeated racking, it is ready for bottling.
- The red grapes, after destemming, are placed in fermenters and after a couple of weeks of maceration the complete transformation into wine takes place. After a series of racking, useful for clarification, the ready-to-drink wines are prepared for bottling while those destined for ageing are placed in wooden barrels and only after at least 12 – 18 months of refinement are they bottled.
All our wines are supervised by the Monferrato oenologist Roberto Imarisio, who, thanks to his aesthetic sense and his considerable experience, offers a refined and elegant interpretation of the wines.
All this is enriched by the daily contribution of a team of talented collaborators who have been following the production with great professionalism for years.
The labels of our reserves are numbered so as to highlight their excellence in time and space.