Aosta

Torino

Milano

Our winter 2017/2018. Cold and snow are very important for the vine because they protect the soil and control the insects.

These are some of our small vineyards. In Carema there are no large plots because the ground here is “torn” from the mountain.

1800 m2 750m above s.l. 700 m2

400 m above s.l.

The disciplinary of Carema is 85% Nebbiolo and 15% autochthonous vines. We fully respect this rule. In the picture you see a bunch of "NERETTO" grapes

Ner d’alà, autochthonous grape

All the grapes are harvested by hand in boxes, because each bunch is checked. The grapes do not mature all together so we select as much as possible.

A small quantity of grapes is dried in the attic of the cellar in the wooden boxes. This is to concentrate between 10 and 15% the aromas and sugar from the vineyards to the north (which take less sun but have fantastic aromas).

We leave the grapes in the afternoon under the direct sun to warm up and encourage fermentation. It is very important for not having fermentation stops.

The grapes, pressed, remain in the steel for 2 - 3 months. Then press. Steel until April. Wood for 2 years. The protocol is the same every year.

Autumn is coming and it starts to prune again !!

Martina

Vittorio

Ready for drink!!!