“Starting to make wine from scratch you need to have clear ideas.
I didn’t, apart from one:
that I needed to start from territoriality and drinkability.
And to sharpen my sensibility and technique from there”.


The strong link between territory and drinkability is the basis of my/our philosophy.

We asked ourselves if it was possible to think of Nebbiolo as a daily table wine, ignoring the old vision that sees it as a wine for special occasions or rich dishes. And at the same time, if we could consider Arneis like a sort of Nebbiolo Bianco, elevating it from the common perception of a simple wine suited only for a summer aperitivo.

The challenge is in balancing these two wines, one overpraised and the other underappreciated. How? In 2 different ways, depending on the bottles.

The priority is drinkability, with one eye on territoriality for Roero Bianco and for Sandro, the first two wines we made. Two bottles that are perfectly interchangeable, at any meal, with drinkability our foremost concern, while always considering the territory they come from, and thus promoting its savory properties.

The priority is territoriality, with one eye on drinkability for the two labels we simply call Roero and Roero Riserva. The difference between these two labels is made by the vine: not the intensity of the processing nor any extended refinement. It’s the same winemaking technique, with the aim of interpreting the territory in its most authentic expression. The different vines these two labels come from are easily distinguished in the first sip.