Grapes knock on the cellar door in early October. Nebbiolo, typically late ripening, is in fact the last to be harvested. Picked up by hand, in boxes of 20 kg, our grapes give a fragrant and intense must.

The winemaking room welcomes it in large steel tanks, where it will rest on the skins for 20/30 days, depending on the types we intend to obtain, daily moved by patient reassembly.

During winter the fruit of the one-year work is moved downstairs, crossing the threshold of the cellar, where it will rest, waiting to move in the bottle. Below, sheltered from the moods of the climate and seasons, meet large barrels, tonneaux and barriques, depending on the types of product.

Particular attention is paid to the woods that will host the fruit of our work: barriques and French oak tonneaux and Slavonia oak barrels where our wines are left to refine in different times and ways depending on the characteristics of the different vineyards.