The traditional growing method “a maggiorino” has slowly been taken over by a system named “filare a Guyot”. In this way, the leaves are much better exposed to the sun and the grapes ripen in a more complete way. Turfing among the vine rows, but especially the spacing out of the grape bunches contribute to improving the quality reached, even though to the disadvantage of the quantity of grapes produced.
The most modern processing techniques perfectly blend with the more traditional aspects: no international vine species is grown, only autochthonous ones: Nebbiolo, whose characteristic structure, acidity and long lasting quality are well known, Vespolina, important for its particular scent and intense colour. These are the species we are counting on for the future: every year important investments are made in the purchase of new plots of land and in the implementation of new systems.