About our work
Attentive and present for every stage of production, from the vineyard to the bottle
Our cellar, deliberately small in size, follows the philosophy of entirely family management.
Every step of the journey that translates grapes into wine is decided and completed by my wife and I, so that nothing goes unnoticed.
We are producers and consumers at the same time: in other words, it is not our interest to produce what the market trends want, but what we in the first place like!
How to recognize a good Roero wine? See what the producer drinks at his house!
In the vineyards
Respect and gratitude
We owe everything to the land: from it we derive our livelihood and the satisfaction of a well done job. If we poison it, exploit it beyond its potential or if we tire it, it cannot bear quality fruit.
The philosophy we apply in the maintenance of our plants is the same one we use on ourselves: we do not believe in medicines, but if necessary, if we get sick and need antibiotics, we take care of ourselves. So with the vineyard: instead of filling it with substances in the hope that it will never get sick, we take care of it with extreme attention, and then treat it when problems arise.
To date we have 3 and a half hectares of vineyards, in which we apply the principles of integrated pest management, but we are not certified organic. Why? Simply because there is no need for certification if the wine contains all the answers in itself.
The chemical analyzes of our wines speak for themselves: we are organic even without having to declare it! The output sulfur levels are in fact equal to a certified wine.
In the cellar
Choices made year by year
The same mentality is repeated in the cellar: since it is a small production, each harvest is managed individually. This is the fortune of companies like ours, which aren’t required to produce the same labels they did the year before.
The knowledge gained and passed on from past generations gives us the opportunity to understand the characteristics of a given harvest and make wine accordingly. Let me elaborate.
Yes to wood, but which one?
Almost all of our reds pass in small barrels: either barrique (second passage) or tonneaux (new). In addition to the size of the barrel, another choice we make is that of French oak wood to be used, between Fontainebleau or Allier, two types of different origins that influence the wine in different ways.
In practice: if the intent is to give greater softness, round off a particularly aggressive tannin, we will choose to use Fontainebleau. The Allier, on the other hand, is suitable for wines in which we want to preserve the rigidity of the tannin, making it more decisive.
Work at the service of our ideals
Our current production is around 15,000 bottles per year, made exclusively with grapes from our vineyards. We intend to grow, but only as long as an entirely
family management remains possible: it is not, and will never be, our intention to become a large winery, distorting our essence. The company philosophy comes first.
Independent winemakers: the association that embraces our philosophy
I, Francesco, am one of the nearly 1500 members of FIVI, the Italian Federation of Independent Winegrowers.
It is an association that focuses on the winemaker, understood as a figure who represents the entire supply chain: from the deep bond with the territory, of which he feels the guardian, to the glass, of which he is the guarantor in direct relationship with the consumer. This philosophy is entirely compatible with my work idea, which I intend to preserve in the future.
Last but not least: FIVI gives its members the opportunity to purchase a part of grapes or wine, a freedom which we do not take advantage of, making wine only from our grapes, in purity.