The wines

Luèt – Roero Arneis d.o.c.g.

Vineyard: 100% Arneis

Soil: clay with sandy veins, pH alkaline

Exposure: east-west

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in mid-September

Vinification: 30% maceration on skins for 2.5 days, 70% soft pressing, steel fermentation

Aging: 2 months of steel on yeasts and 3 months in a bottle

Bottles per year: 12,000

Pairings: sea and vegetable appetizers, risottos, fish, white meats


Bizarro – white wine

Vineyard: 100% Arneis

Soil: clay with sand veins, pH alkaline

Exposure: east-west

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in mid-September

Vinification: maceration on skins for 2.5 days, alcoholic and malolactic fermentation in oak barrels

Aging: 6 months in barrels on yeasts and 3 months in the bottle

Bottles per year: 1,800

Pairings: risottos, fish, white meats


Burbero – rosé wine

Vineyard: 100 % Nebbiolo

Soil: sandy-clay, pH alkaline

Exposure: Southeast

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual at the end of September

Vinification: soft pressing, steel alcoholic fermentation

Aging: 6 months of steel on yeasts and 3 months in a bottle

Bottles per year: 2,000

Pairings: raw fish, white meats


Serra de' Gatti – Barbera d'Alba

Vineyard: 100% Barbera

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

Exposure: east-west

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in mid-to late September

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

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

Bottles per year: 15,000

Pairings: meats and cheeses, red meats


Carolina – Barbera d’Alba Superior

Vineyard: 100% Barbera

Soil: clay with sand veins, pH alkaline

Exposure: West

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual at the end of September

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

Aging: 12 months in 25 hl oak barrels

Bottles per year: 3,000

Pairings: first dishes with meat sauces and/or cheeses, boiled mixed, wet caud, braised.


Nebbiolo d’Alba

Vineyard: 100 % Nebbiolo

Soil: clay-calcareo with sand veins, pH alkaline

Exposure: east-west

Altitude: 250m

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, malolactic fermentation

Aging: 12 months in 25 hl oak barrels

Bottles per year: 5,000

Pairings: red and white meats


Bricco Medica – Roero d.o.c.g.

Vineyard: 100 % Nebbiolo

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

Exposure: east

Altitude: 250m

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 5-pass barrels

Bottles per year: 3,000

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


Vigna di Lino – Roero d.o.c.g.

Vineyard: 100 % Nebbiolo

Soil: sandy-clay, pH alkaline

Exposure: South, Southeast

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in mid-October

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

Aging: 16 months in used barrels

Bottles per year: 3,000

Pairings: first with intense flavors, second red meat dishes


Roero Reserve d.o.c.g.

Vineyard: 100 % Nebbiolo

Soil: sandy-clay, pH alkaline

Exposure: South, Southeast

Altitude: 250m

Training system: vertical trellis

Pruning: Guyot

Plant density: 5,000 vines per ha

Harvest: manual in mid-October

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

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

Bottles per year: 1,800

Pairings: roasted Piedmontese rosemary fassona, game