Making wine, on these hills, is an ancient craft. Already the Romans produced and wineed in these territories, and they did so with rudimentary technologies. Of course, the resulting wines were completely different from what we're used to now. Nowadays technology can assist us in producing quality wines, but on one point there is no doubt: quality is made in the vineyard.
For this reason, for more than twenty years now we have chosen natural agriculture: good wine starts from healthy grapes with incomparable sensory characteristics, and the only way to obtain them is to understand the context. Nature rewards us when we know how to respect it, and that is why it is essential to learn to understand the infinite mystery that surrounds us. The right dosage of manure, the wise use of soves and the correct management of soil processing are just some of the practices that guide us on our path to the expression of the territory. Balanced potatures, meticulous management of the canopy and meticulous management of production lead to the obtaining of grapes that already contain a concentrate of terroir, but it must be taken care of, taking care to preserve the varietal characteristics. The manual collection allows us to make a sorting of the best clusters, obtaining the best quality of the musts.
The practice of winery is not interventionist: to allow the wines to express their full potential the fermentations are carried out mainly through the use of indigenous yeasts, depending on the vintage the macerations last from 25 to 30 days, for allow the musts to extract more aromatic compounds and color. At the end of the alcoholic fermentation the wines are pressed up to 0.8 bar. They are then transfused into steel tanks where they carry out the malolactic fermentation on the scum, and at the end of the malolatic, once clear, they are transferred inwood, where they stay for a period ranging from a few months for the wines of ready drink, up to 3 years for the Roero Reserve.