My history begins at the end of the 60’s, when I finished the Enological School and I made the decision to produce wine; my first step was purchasing our house and cellar in the Cotta’ cru and the surrounding vineyards.

At the beginning there were just few hectares , that only after many efforts (and some luck too) became the actual 18 hectares in ones of the greatest vineyards in Barbaresco. My wife Anna was always on my side, nothing would have been possible without her.

I always believe that every great wine is the result of a serious, conscientious and passionate work in the vineyards. That’s the reason why, since from the first day, I always tried to avoid any chemical products and herbicides , to preserve the natural balance of our soils”.

In the cellar our vinification follows the same philosophy: natural yeasts, long macerations and a one-year-long permanence “sur lie” for the malolactical fermentation, as it was the rule decades ago.
My son Andrea and my daughters Elena and Claudia are now part of the estate, with the same passion and dedication, I used to build our winery.








The Estate

Our estate has five vineyards of Barbaresco, Currà, Cottà, Fausoni, Pajorè and Basarin,
Dolcetto Bric del Salto, Barbera Pairolero and Mate’, a red wine produced with a grape called Brachetto.

Every year we produce around 85.000 bottles, 20.000 of Dolcetto, 12.000 Barbera d’Alba, 20.000 Langhe Nebbiolo, 6.500 Brachetto Matè and 25.000 Barbaresco.

Our vineyards are always the most important part of our estate, natural approach and passionate work are used to have structured, pure and long aging wines.

The Vineyards

We are firmly convinced that everything in the vineyards should be done in a serious and respectful way, with the only target of preserving the delicate balance between soils and the ecosystem.

Starting from the begin, together with many other wineries of this region, we have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides

In The Cellar

Alcoholic fermentations is completely natural with indigenous yeasts, followed by a long aging in wood “sur lie” to complete the malolactical fermentation; there’s no use of sulphur until the final bottling, which happens with no filtering or fining.

The only concentration we have is the thinning of the bunches in the vineyard.