15+ year old vines grow at 250 meters elevation in the village of San Rocco Seno d'Elvio, in the Barbaresco growing region. Crops are limited to 1kg of grapes per vine. Exceptionally drinkable in its…

Made from Monforte grapes in concrete tanks with a given percentage of stems; aged in Austrian oak barrels, and second use barriques, for approximately eight months.

(93 Points) Just bottled the 2021 Barbera d'Alba Superiore is fabulous. Rich and inky, with tremendous depth, the 2021 is so vibrant in the glass. Red/purplish fruit, lavender, sweet spice and mocha…

Made from Monforte grapes in concrete tanks with a given percentage of stems; aged in Austrian oak barrels, and second use barriques, for approximately eight months.

From the Monrobiolo and Rue vineyards in Barolo. The dolcetto is raised in large botti (casks) of Slavonian Oak for 6-9 months in a natural ageing cellar, then bottled the following late July.…

Luca and Elena have always been particularly invested in Barbera d'Alba as they were among the first to invest in it seriously. They believe strongly in the potential of this grape in communicating…

The situation for the Barbera is similar to that of the Dolcetto: grapes are sourced from a small parcel within the Gabutti cru in Serralunga d'Alba and production is exceedingly limited. In this…

The Barbera is from San Lorenzo (0.6ha) within the commune of Barolo. Fermented in a single concrete vat for ~10-12 days before being aged to botti, where it is stays for 20 months. Wine arrives…

Aged for two years in large botti.Â

As of 2010 Barolo and 2012 Barbera, the wines will labeled as simply "Francia," as opposed to "Cascina Francia." The change was made to comply to the new standardization of Barolo cru' names across…

Vineyard: Cascina Francia cru in Serralunga d'Alba. Soil: Calcareous, limestone. Viticulture: 30-35 Hl / Hectare. Vinification: 2-3 weeks in wooden vats with regular breaking-up of the caps. AGINGTwo…