100% Barbera. Though the calling card of Bera is their Moscato d'Asti, they also grow Barbera in the Canelli hills of Piedmont. Ronco di Malo is the parcel of the oldest Barbera vines, which average 50 years (formerly a much higher number but the the 80-year-old vines had to be replaced not long...

From a 0.6-hectare parcel in Monforte (Perno), planted in 1998 with western exposure at 390m above sea level. The grapes were destemmed and crushed; fermentation occurred spontaneously in cement vats, with maceration lasting around 20 days with pumpovers. After malolactic, the wine was racked in...

Schiavenza’s 0.9 hectares in the Prapò cru are located at 350m above sea level, with southeast exposure; the vines were planted in 1993.  Of all their crus, this is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields...

Broglio is Schiavenza's largest cru holding, with 1.5ha owned here.  The vineyard is located at 360 meters above sea level with a south-east exposure.  Due to a bit more clay in the topsoil, Broglio is also the most productive site in the Schiavenza range.  To achieve balance and to let the...

2019 was the debut of Barolo Perno, from the Santo Stefano di Perno sub-section, facing east, with Arenarie di Diano d'Alba sandstones, more sandy than Schiavenza's Serralunga plots. This makes for a somewhat more lithe Barolo. A rare chance to taste a Barolo at 13.5% without losing typicity!

2019 was the debut of Barolo Perno, from the Santo Stefano di Perno sub-section, facing east, with Arenarie di Diano d'Alba sandstones, more sandy than Schiavenza's Serralunga plots. This makes for a somewhat more lithe Barolo. A rare chance to taste a Barolo at 13.5% without losing typicity!

100% Barbera. From estate parcels scattered about the steep hills of the Monferrato zone of Asti around the Verruàs' home village of Scurzolengo. The average age for the Barbera vines is around 40 years. The family farms organically, tending and harvesting them entirely by hand. The grapes are...

Barbera/Freisa. From estate parcels scattered about the steep hills of the Monferrato zone of Asti around the Verruàs' home village of Scurzolengo. The family farms organically, tending and harvesting the vines entirely by hand. The grapes are destemmed with berries kept whole and gently pressed...

100% Grignolino. From the same grapes as Marcaleone, but selected to carry out a vinification aimed at a long refinement (two years in stainless steel, barrique and terracotta and two years in bottle).   

Marcarini is its own cru, a cooler, southeast-facing site on the other side of the hill from Casot. Spontaneous fermentation in stainless steel, with an extended maceration of 60 days. Aged in 1000-3000L oak botti for 2 years, followed by 6 months in bottle.

From 0.8ha between two crus, Marcarini and Casot, both with the commune of Treiso, at 350m. The oldest vines were planted in 1980 and the youngest in 2012.  Marcarini is exposed to the southeast whereas Casot faces southwest. 

Natalin is made with 100% Grignolino.   Natalin was also Fabrizio's grandfather's nickname and Grignolino was the wine he loved the most.  This wine comes from a few different vineyards, planted in 1970, 1990, and 2016 with east, west, and north expsoures.  Fermentation in concrete vats with 12...

La Rina is 100% Slarina, another indigenous Piedmontese variety that had nearly disappeared.  Fabrizio is a believer in this grape and he planted nearly a hectare and half of it in 2013.  With such a large surface area (for Slarina), he jokes, "I am the most important producer of Slarina in the...

Nino is 100% Pinot Noir.  Fabrizio, a lover of Burgundy, planted one hectare of Pinot in 1999, with a northern exposure at 380m above sea level.  "Nino" is local dialect for "bambino," as he feels this wine is like a kid: delicate, fun, with a lot of clean, youthful fruit.  Vinified in stainless...

Natalin is made with 100% Grignolino.   Natalin was also Fabrizio's grandfather's nickname and Grignolino was the wine he loved the most.  This wine comes from a few different vineyards, planted in 1970, 1990, and 2016 with east, west, and north expsoures.  Fermentation in concrete vats with 12...

The cru of Baudana can seem undersung compared to more famous sites, but in the recent past it was not so. “This vineyard has contributed to creating excellent signature wines since the 1930s and has always been held in high esteem by the locals”--Atlante delle Vigne di Langa, Slow Food, 1990.  It...

“This is spiced and walnut-like on the nose with fresh red fruit, cloves, licorice and bark on offer. Medium- to full-bodied, tense and firm with compact tannins and vivid acidity. Shows impressive volume and length. Juicy and vibrant, too, with a lingering, zesty finish.”