The wines

Luèt – Roero Arneis D.O.C.G.

Variety: 100% Arneis

Soil: clay with sandy veins, alkaline pH

Exposure: east-west

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in mid-September

Vinification: 30% skin contact maceration for 2.5 days, 70% soft pressing, fermentation in stainless steel tanks

Aging: 2 months on lees in stainless steel and 3 months in bottle

Bottles per year: 12,000

Food pairings: sea and vegetable appetizers, risotto, fish, white meats


Bizarro – white wine

Variety: 100% Arneis

Soil: clay with sand veins, alkaline pH

Exposure: east-west

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in mid-September

Vinification: skin contact maceration for 2.5 days, alcoholic and malolactic fermentation in oak barrels

Aging: 6 months in barrels on lees and 3 months in bottle

Bottles per year: 1,800

Food pairings: risotto, fish, white meats


Burbero – rosé wine

Variety: 100 % Nebbiolo

Soil: sandy-clay, alkaline pH

Exposure: Southeast

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual at the end of September

Vinification: soft pressing, stainless steel alcoholic fermentation

Aging: 6 months of stainless steel on lees and 3 months in bottle

Bottles per year: 2,000

Food pairings: raw fish, white meats


Serra de’ Gatti – Barbera d’Alba D.O.C.

Variety: 100% Barbera

Soil: sandy-clay with resurfacing of gray-bluish marl, alkaline pH

Exposure: east-west

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in mid-to late September

Vinification: fermentation and skin contact maceration for 25-30 days in stainless steel tanks, malolactic fermentation

Aging: 6 months in stainless steel and 3 months in bottle

Bottles per year: 15,000

Food Pairings: meats risotto and cheeses, red meats


Carolina – Barbera d’Alba Superior D.O.C.

Variety: 100% Barbera

Soil: clay with sand veins, alkaline pH

Exposure: West

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual at the end of September

Vinification: alcoholic fermentation and skin contact maceration for 25-30 days, malolactic fermentation

Aging: 12 months in 25 hl oak barrels and 6 months in bottle

Bottles per year: 3,000

Food pairings: first dishes with meat sauces and/or cheeses, boiled mixed, bagna cauda, braised.


Nebbiolo d’Alba D.O.C.

Variety: 100 % Nebbiolo

Soil: clay-calcareous with sand veins, alkaline pH

Exposure: east-west

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in early to mid-October

Vinification: alcoholic fermentation and skins contact maceration for 25-30 days, malolactic fermentation

Aging: 12 months in 25 hl oak barrels and 6 months in bottle

Bottles per year: 5,000

Food airings: red and white meats


Bricco Medica – Roero D.O.C.G.

Variety: 100 % Nebbiolo

Soil: clay-calcareous with some sand veins, alkaline pH

Exposure: east

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in early to mid-October

Vinification: fermentation maceration on skins for 25-30 days in cement, malolactic fermentation

Aging: 18 months in concrete and 6 months in 5th passage barrels

Bottles per year: 3,000

Food Pairings: first with meat fillings, white meats, red meats


Vigna di Lino – Roero D.O.C.G.

Variety: 100 % Nebbiolo

Soil: sandy-clay, alkaline pH

Exposure: South, Southeast

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in mid-October

Vinification: alcoholic fermentation and skin contact maceration for 25-30 days in steel, malolactic fermentation

Aging: 16 months in used barrels and 6 months in bottle

Bottles per year: 3,000

Food Pairings: first with intense flavours, second red meat dishes


Roero Reserve D.O.C.G.

Variety: 100 % Nebbiolo

Soil: sandy-clay, alkaline pH

Exposure: South, Southeast

Altitude: 250m asl

Training system: vertical trellis

Pruning: Guyot

Crop density: 5,000 vines per ha

Harvest: manual in mid-October

Vinification: alcoholic fermentation and skin contact maceration for 25-30 days, malolactic fermentation

Aging: 24 months in barrels of 2-3 passage, 12 months in bottle

Bottles per year: 1,800

Food pairings: roasted Piedmontese rosemary fassona, venison