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. One of the family takes you through it, start to finish.
Arriving at the farmhouse
We’re in Località Bussia San Pietro, above Monforte d’Alba, with the vines all around the house. You come by car and park right in front of the winery.
- 20 minutes from Alba, 6 from Barolo, 4 from Monforte
- Plenty of parking at the farmhouse
- By reservation only, so we can make time for you
Among the vines
We start where the wine starts. We take you into the vineyards around the house — the Bricco San Pietro — and explain why this hill gives one Barolo and not another.
- Exposure, marl soils and altitude
- How we work: grass between the rows, no herbicides, certified integrated production
- The differences between the Nebbiolo, Barbera and Dolcetto vineyards, and the whites
In the cellar
From the vine to the bottle, in the same order as it happens: the destemmer, the oak vats where the Nebbiolo sits on its skins, the wood where the Barolos spend their years.
- Fermentation in oak vats, punch-downs by hand
- Large casks, tonneaux and barriques — all in the same cellar
- If you come at harvest time, you see it as it happens
The tasting
We finish in the room built into the brick vaults of the farmhouse, or outside with the hills in front of you. The wines are presented by the people who made them, unhurried.
- Five or seven wines, Barolo included
- Paired with a board of local cheese and salumi
- On request, extra glasses: Metodo Classico sparkling and Barbera Superiore
