The grapes are hand-picked in perforated baskets, collecting only the ripened grapes and carefully picking over any damaged, unhealthy ones; immediately afterwards the grapes are crushed with a roller-destemmer that exerts a very gentle pressure on the berries.
The fermentation is carried out in steel tanks at a controlled temperature (maximum 27 degrees). The wine is pumped over every 6 hours for the first 3-4 days, then twice a day. After 8-10 days macerating in contact with the skins, the younger wines, so Dolcetto-Barbera-Langhe-Nebbiolo, are racked off.
Our Barolo Serralunga is fermented differently, macerating for 15 days, while after these first 15 days the Barolo Gabutti and Barolo Margheria undergo another 15 days of submerged-cap maceration.
The malolactic fermentation takes place in steel, after which all the red wines, with the exception of Dolcetto, are aged in wood for variable amounts of time depending on the denominations.
Barbera d’Alba Superiore and Langhe Nebbiolo are aged in 20 hl barrels for 6-8 months, followed by a passage in steel before bottling.
Barolo Serralunga is aged for 30 months in 20-year-old 25 hl Slavonian oak barrels, Barolo Margheria for 36 months in 15-year old 20 hl Slavonian oak barrels, while 10-year-old 8-10 hl Slavonian oak barrels are used for Barolo Gabutti. After this period they are lastly aged in steel before bottling.
The wines obtained with a traditional methodology have a clear company identity, strongly linked to the land of which they are a faithful expression.