We’re lucky enough to grow vines on the steep, sandy and nervous hills of Roero. Our vineyards are pretty close to the cascina, mostly in Valfaccenda, in Canale on the hills which line Le Rocche - a proper landmark in Roero - with few old plots rented in Valmaggiore in Vezza, Madonna di Loreto in Canale and San Grato in Santo Stefano Roero. The soils of Roero are made of sand - precisely called ‘sabbie astiane’ -, that anciently formed the sea bed of Padania gulf, mixed with older clay sheets and small quantities of silt. The two most iconic grapes of Roero, Arneis and Nebbiolo, traditionally meet each other finding a balance in this land. We signed an exclusive contract with these varieties, conscious that only using the most deep-rooted grapes we can truly vinify a territory. The viticulture on these hills has a really ancient history, justified by the ideal conditions of soils, climate and of course by the adaptation of the grapes. Actually these three factors can’t be changed - hopefully - by humans actions; our agriculture approach is made of observation with the goal of creating the best sanitary and expression conditions for plants and for its fruits. We strongly believe that a wine may exist only as a natural consequence of a territory and as a result of a pondered approach both in vineyard and in cellar. We make authentic wines that are strongly characterized by Piedmont and Roero taste. Our wines should transfer its origin to the drinker: the scents of the vines and the taste of the grape, the health of the plant and the gurgling of the barrel. We work in the same way both in the cellar and in the vineyard: our wines are the result of a vinification that do not take away or add anything to the natural transformation of the grapes, since we believe in a conservative enology. We would basically call our wines Roero; they are Nebbiolo and Arneis, the real expressions of different vineyards and of our work. The taste is strongly marked by sands and sea fossils and these wines may sometimes confuse and displace; actually there are Nebbiolo more expressive by nose and Arneis more remarkable by mouth, in a rhythmic succession of hues, aromas and flavours.