The winery has been practicing organic viticulture for years and only uses sulfur, verdigris or copper sulphate to treat the vines in the vineyard. Since Gianfranco took over the management of the winery, one of his first actions has been to drastically reduce the number of grapes per hectare, which favors better ripening of the grapes, making them healthier and more resistant to the climate. If this state is reached, these are the best conditions to be able to produce Barolo wines of the highest quality.
The winemaking takes place with short maceration times in temperature-controlled vertical fermentation tanks and then the aging in third-occupied barrique barrels. The family continues undeterred on its way and its development and with daughter Vittoria the next generation is already in the offing the starting blocks.