TRADITION AND INNOVATION The grapes are selected and carried out by hand and deposited in boxes, then moved quickly to the cellar, where it undergoes a stemmer-crushing There, the grapes are separated from their stems and pressed gently. The fermentative maceration together with the skins takes place in steel tanks, at a controlled temperature of no more than 84-86°F/29-30°C. Filters are not used and this can cause occasional sediments in the bottle. Part nebbiolo is vinified in wooden vats. In order to preserve an original wine flavor no yeasts are used. A part of our wine is aged in large non toasted wooden barrels. The new wine-making technology, from the vine to the bottle, that we use, means that our wines fully reflect the characteristics of our territory.