My name is Eugenio Pastoris and I am the 3rd generation of wine producers. My company is located in Viverone (Biella) and has been certified organic since 2014. I produce Nebbiolo, Erbaluce, Freisa and Dolcetto, all grown using Guyot. I have 2.5 hectares and between 2022 and 2023 I planted a new vineyard of approximately 0.5 hectares.

I strongly believe in valorising the terroir that is present in Viverone. Here is the final part of the Serra Morenica (it is the longest Serra in Europe) and altitudes of 400 m above sea level are reached. Quartzes and various minerals represent the matrix of this soil. The pH is acidic.

With the Erbaluce vineyard, called "La Norezza", I produce a still wine, a sparkling wine and a passito wine. Passito is a historical wine for my family, in fact it has been produced since at least 1950.

Our Nebbiolo vineyard, called "La Cucca", is characterized by 40/50 year old vines.

With the small pieces of Dolcetto and Freisa vineyards, we produce a blend, which we call "Morenico".

The most important thing for us is the workmanship in the vineyard. Guyot cultivation, in our opinion, is the best method for obtaining well-ripe grapes. For all our wines, we try to harvest as late as possible, sometimes even finishing at the end of October. This allows us to obtain wines that can then also have long macerations. By doing this we can best extract the work done by the vines throughout the year. To try to increase biodiversity in the vineyards, we maintain areas of woodland near the vineyards, we plant fruit trees between the rows and for a few years we have decided to introduce animals, such as chickens.

In the cellar we intervene as little as possible. We mainly use wood and concrete. We use steel for fermentations. For a couple of years we have been following the moons both for pruning and bottling. We don't filter. We use sulfur either after malolactic fermentation or during bottling.

We don't buy grapes.

Our average production is 6000 bottles.