I work personally in the vineyard and I only use organic fertilizers, I use permanent grassing-down techniques, below the vine rows we control the grass manually, which for us means with the hoe, to avoid any use of herbicides.

Hand made work is the main activity during the year, from the winter to the summer pruning, that we perform to produce less and better quality grapes.
The harvest also is hand made, and after this joyous work we begin the exciting one in the cellar, where we press the grapes and the fermentation starts in stainless steel tanks, where maceration takes place with skin contact.

Dolcetto ages in steel tanks, the Barbera instead goes in barriques for twenty months, and the nebbiolo that will become Barolo, for about thirty months.