Our method of production is traditional, followed very
carefully and based on the long experience of the enologist
Giacinto Brovia and the new techniques incorporated by
It starts by a light bears pressing and the separation of the
grape and the grape stalk.
The temperatures of fermentation are always between 28-30 ° C
and the time of the maceration depends on the kind of wine.
After that, our wines have a natural stabilisation. Then the
wines are aged and refined in bottle.
Naturally we follow all these tasks with continuous laboratory
analysis and controlled and periodical tasting
that allows us to decide the right moment for doing
The ageing of Barolo and Barbaresco wines takes place in
barrels of Slavonia
and French oak of approx. 30 Hl.
When the ageing is completed, the wine is bottled in a natural
means, without any filtration; for the refining the bottles
are put in a place with constant temperature and humidity,
protected from sunlight and artificial light.
Here the wine develops and expands its typical “bouquet” and
gives the best sensation.