Our Barbera d’Alba is produced with Barbera grapes from the left bank of the river Tanaro. The harvest is located between Dolcetto and Nebbiolo, in the first ten days of October, the fermentation lasts 10-12 days, at the end of which the Barbera is left to decant and after 7-8 days. It is decanted into

Our Verduno Pelaverga is producted with Pelaverga grapes, from the municipality of Verduno. The grapes are harvested at the beginning of October and then be destemmed and fermented in concrete tanks. Fermentation during around 10-12 days, after this, the Pelaverga is racked and left to rest for the whole winter. In March, after light filtration,

Our Barolo is produced with Nebbiolo grapes from the vineyard in the Rocchettevino subzone, in the municipality of La Morra. Harvesting begins in the second half of October. After pressing, fermentation begins and lasts for 15/20 days. When fermentation is finished, the new wine is left to decant (deposit) for a few days and then