Harvest: by hand, after rigorous summer thinning and very attentive selections made in the vineyard during harvest and winery before crushing.
Fermentation: only indigenous yeasts.
Technologies: monitoring of fermentation temperatures.
Technical: the less fortunate vintages we use the bleeding technique.
Stabilization: after the alcoholic and malolactic fermentation the wines are placed outside the cellar to be cleaned and stabilized by the cold of winter.
Aging: Dolcetto d’Alba and Langhe Nebbiolo are held exclusively in stainless steel tanks; Barbera d’Alba and Barbaresco aging in oak barrels of different caliber.
Sulfites: content in low quantities.
Clarifications: gelatin and \ or bentonite
Bottle aging: 6 months or more.