A part of our recently built cellar, located on the hill, was built underground and is equipped with the latest technologies: all the tanks for the fermentation process are temperature controlled, the grapes are destemmed with a soft roller cage to keep the integrity of the fruit. The pressing process is made with a pneumatic press with a soft pressure intensity.
They are located all around the “Cichetta” farm, they have indigenous varieties such as Dolcetto, Barbera, Nebbiolo, Arneis and Moscato. To preserve an healthy environment and to keep the natural balance, we have a permanent cover crop on the vineyards, managed with mechanical tools or by hand. In this way we avoid herbicides and chemical products, respecting the biological balance and spontaneous vegetation.
The fertilization of the soil is realized with the practice of the green manure that allows the soil to be healthy with a very active microorganism population.