I believe that all great wines are characterized by a single feature: the recognizability of the terroir, a characteristic that obviously can only be formed in the vineyard.

We are fortunate to have wonderful vineyards in exceptional locations, their fruits require little from us in the winery. If we can turn the grapes into an intact wine without ruining it, I am fully satisfied.

I see our winery work therefore as guardians of the grapes, leaving aside the "toolbox" and simply letting the wine "be". In other words, let's try not to mess it up, let's trust the grapes.

We are more vine growers than wine makers. The winemaking part is the link in a chain.... To make a great wine, we have to grow exceptional grapes. In this way, we accept the peculiarities of the land, season and people and we celebrate them!

This means we must stand back and do very little until the nascent wine reveals the right path.

This, however, requires an extremely careful eye on the part of the person doing the work, (who is also the writer of this text) it requires a delicate touch, an important dose of confidence, a inclination to be courageous and elasticity to variations. It requires attention, care and mindfulness in every single process that is performed.

The terms that best describe this way of doing things might be "non-interventionist" or " few well-done tasks." The process is fluid, not bound to a recipe, and each year will require a different thought process and adaptability.

When working so close to nature, sometimes we suffer and sometimes we celebrate; every year there is new promise and the excitement of discovery is always there.

It is wonderful to be able to do experiments: we have at our disposal abundant quantities of grapes of the highest level, and since another goal is to constantly improve, it is a must to try new things. Because magic things happen on their own but we need to give an initial impulse.

The goal is to obtain in the wines, the perfect balance between simplicity and complexity. Wines with great drinkability. Wines that are elegant, fine and structured at the same time.

The range of old Barbera clones from the site at Zucchetto gives rise to complex sensations of savory and dark fruit. I love it when the naturally acidic allure of Barbera is balanced with the sweetness and softness given by the alcohol component.

Grignolino has such a generous tannic character that we are happy to swap some of it out to enhance the freshness and vinosity. So with a cold maceration of the grapes we bring, hopefully, complexity and finesse.

Chardonnay grapes from cooler exposures and clones of French origin create wines with high extract/acid content. Aging on the lees will help bring balance. Hopefully.

Our wines are currently all vinified in reduction. (in the lack of oxygen).

I also consider myself fortunate to have modern equipment to help us do the necessary steps accurately and cleanly.

Thank you for your time!

Gianluca

DON'T BUGGER IT UP.