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Pioneers in vineyard and cellar

As early as the Seventies we began improving the quality of our grapes, steadily reducing operating costs at the same time.

To this end, we studied a meticulous selection of Nebbiolo clones with the aim of achieving higher levels of glycerol and extracts, rich and harmoniously integrated tannins as well as a more intense red colour. There are now 7500 plants per hectare of rows with these new selected vines—more than before but with fewer grapes per plant. Quality is improved but with a lower yield.

As a result of terraces following the hill's contours, mechanization has gradually replaced hard manual labour. Transport of the grapes has also become easier by using funiculars and a monorail in the Sassella zone.

Wine production and cellaring are state of the art. Much of the wood has been replaced by stainless steel. Temperature control is an integral part of the process. Our best wines mature and develop in wooden barrels of between 225 and 500 litres.

Further information on the selection of clones, horizontal terracing and oenological innovations


The hillside terraces have changed the countryside and viticulture for the better


The quality has improved as a result of our clonal selection


The arrangement of terraces following contours was revolutionary for viticulture