How it works
Two hours, from the vine to the glass
The visit follows the same order as the wine: first the land, then the cellar, and the glass at the end. We take you through it ourselves, start to finish.
Arriving at the farmhouse
Località Bussia San Pietro, above Monforte d’Alba, with the vines all around the house. Twenty minutes from Alba, six from Barolo, four from the village. Plenty of parking in front of the winery.
The vineyards first
The vines surround the house, inside the Bricco San Pietro, the largest named vineyard in Barolo. We show you the exposures, the grey marl soils you can recognise by eye, and why this hill gives one Barolo and not another.
Then the cellar
In the same order as it happens: the oak vats where the Nebbiolo sits on its skins with three punch-downs a day, done by hand; the large casks; the tonneaux. We control temperatures with cold water from an old well, not with a cooling plant.
And finally the glass
In the tasting room built into the brick vaults. You taste in order, from the whites to the Barolo, with a board of local cheese and salumi. We tell you about every wine: which vineyard it comes from, how it was made, what to look for.
