the VINEYARDS
To those who come from afar, they might only be names; but to us, they are the hilltops where, year after year, we see the grapes grow, the wine being made, the climate change. Where the air and the soil breathe and live. Where the sweetness of a grape compensates the salty drop beading your forehead. The names can be found on the labels of the wines and on the maps, but we see them every day: Ginestra, Mosconi, Bussia, Ornati, San Pietro, Bricco Bastìa.
Twenty-seven hectares, sixteen of which are Nebbiolo. Sand, loam, and clay. Marl. Altitudes that vary between 280 and 400 meters, with high points of 550 meters for Dolcetto and Chardonnay grapes. Gradients between 20 and 35%. Vineyards that are 15 to 40 years old. Southern, south-eastern, and south-western exposures. We harvest between 6,000 and 9,000 kilos per hectare, depending on the type of grape.
