Tradition, Quality and Patience.

  • After Harvest.

    Once the grapes are harvested, they travel the distance of just a few metres to the winery. Here, they immediately are destemmed and then undergo Pied de Cuve pressing.

    This kick starts spontaneous fermentation with is with indigenous yeasts through the minimal addition of sulphur.

  • Maceration.

    Due to the minimal use of sulphur, the use of stainless steel vessels for fermentation was the natural choice on account of its cleanliness.

    For the Barbera, malolactic fermentation types place in Stainless Steel in order to maintain is acidity and energy.

  • Ageing.

    Paolo places more importance on ageing in bottle than in vessel. In his opinion ageing in vessel allows the access of oxygen and the stabilisation of colour. He wants his wines to express the terroir and the essence of the harvested grapes and in relatively early bottling followed by prolonged ageing he believes in finding a balance. All of his wines are capable of long ageing in the cellar.

An independent pursuit

The use of Stainless Steel was a natural choice for Paolo when establishing his winery in 1998.

But since 2022, Paolo decided to entirely eschew ageing in barrels as he believes that this leads to a more pure expression of the terroir and does not impart additional characteristics to the wine.

Wines are always produced without clarification or filtration. This is on account of the cold of the winters that lowers the temperature of the wines and stabilises them. The same effect happens during the period of ageing in bottle in the cellar.