Today the cellar owns 5,5 hectares of vineyards and rents 1,5 hectares, divided between Nebbiolo, Barbera and Dolcetto, in the località San Giovanni, which is situated in the area of some of Monforte's best known Crus.
All our vineyards has a south-east exposition, which allows us to produce wines of great structure, with freshness and elegance and longevity.
The way we work is based on natural principles, respecting the time and metodhs required to obtain a product most correct in its form. In fact we work as biologicaly as possible only using minimal amounts of sulfar and verdarame (copper sulfate) out of respect for the environments as well as our own personal health. Since the beginning Gianfranco began with a drastic reduction in yields of grapes per hectare, which encouraged better ripening of the grapes, making them healthier and more robust to obtain a product of higher quality. The vinification is made with short maceration in temperature-controlled vertical fermenters and then aging is done in small, French oak barrels.
... we continue like this, on our little journey, which takes us among vineyards, winery and the world, with the satisfaction of simple peasants from always.