The historical profile of the castle has guided our choice to recover abandoned vineyards, even for many years, but classified for the excellence of the quality of the wines produced.

These are very steep lands characterized by an environment with strong biodiversity. The castle's fifteenth-century cellar is semi-underground and enjoys stable temperatures and humidity. We are natural and biodynamic winemakers, we have chosen to work with native vines: Dolcetto, then Barbera and Timorasso. The aim of our small winemaking business is to contribute to the affirmation of a landscape, winemaking and cultural model with a strong identity connotation. Currently the vineyard area is about 4 hectares and we are in the process of recovering another 3 hectares of woodland in the Trionzo area (a place renowned for the quality of its wines). As the crow flies we are about 25 km from the sea which influences the soil: calcareous marl and tuff and the air thanks to the Marino, an afternoon breeze that brings us the essences of the Mediterranean scrub. Since the vineyards have a slope greater than 30% we have a lot of manual work and we use the tractor little, favoring a small and low-compaction vehicle. Light trimming and hand harvesting in small crates immediately transferred to the cellar for vinification. Spontaneous fermentations, no filtration and no technological intervention.