Our wines

Grape variety: 100% Barbera
Production area: Municipality of Treville (AL) – Piedmont - Monferrato region – buffer zone of world heritage Unesco
Soil: limestone and clay
Planting system: vineyard plant with counter-espalier and Guyot pruning
Vinification: grapes harvest by hands and destemming, spontaneous fermentation with indigenous yeasts, maceration 15 days,  stainless steel, refinement steel and concrete
Alcohol: 14% vol
Total sulfur (SO²): < 30 mg/l
Service temperature: 14°-16°
Serving suggestions: First dishes, red and game meat, cheese

Grape variety: 100% Grignolino
Production area: Municipality of Treville (AL) – Piedmont - Monferrato region – buffer zone of world heritage Unesco
Soil: limestone and clay
Planting system: vineyard plant with counter-espalier and Guyot pruning
Vinification: grapes harvest by hands and destemming, spontaneous fermentation with indigenous yeasts, maceration 18 days, stainless steel, refinement steel and concrete
Alcohol​: 13,5% vol
Total sulfur (SO²): < 30 mg/l
Service temperature: 14°-16°
Serving suggestions: Aperitif, appetizer, fish, white meat, cheese

Grape variety: 100% Syrah
Production area: Municipality of Calliano (AT) Fraz. San Desiderio – Piedmont - Monferrato region – buffer zone of world heritage Unesco
Soil: limestone
Planting system: vineyard plant with counter-espalier and Guyot pruning
Vinification: grapes harvest by hands and destemming, spontaneous fermentation with indigenous yeasts, maceration 14 days, stainless steel, refinement steel and concrete
Total sulfur (SO²): < 30 mg/l
Service temperature: 16°-18°
Serving suggestions: First dishes, red and game meat, cheese

Grape variety: 100% Freisa
Production Area: Municipality of Treville (AL)
Soil: Clayey limestone
Planting system: espalier, Guyot pruning
Vinification: Manual harvesting of grapes and crushing-destemming,
spontaneous fermentation at controlled temperature, maceration 12
days, stainless steel, aging in steel and cement
Alcohol content: 12% vol
Total sulfur (SO²): < 30 mg/l
Service temperature: 14-16°
Pairings: first courses with meat sauces, lamb, cured meats and Piedmontese mixed fried
food.

Grape variety: 50% Grignolino, 50% Barbera
Production area: Municipality of Treville (AL) 
Soil: limestone and clay
Planting system: espalier training, Guyot pruning. Soil plowing and tilling. Targeted anti-cryptogamic treatments in case of need.
Vinification: Manual grape harvest, pressing and pressing. Spontaneous fermentation with indigenous yeasts. Natural settling and subsequent decanting. Final filtration before bottling. Refinement steel.
Alcohol: 11,5% vol
Total sulfur (SO²): < 40 mg/l
Service temperature: 12-14°
Serving suggestions: Aperitif, Fish Appetizers.

Grape variety: A single-varietal wine made from a grape known for its expression in Langa, Alto Piemonte, and Valtellina.
Area of production: Municipality of Treville (AL)
Soil: Calcareous clay
Training system: Vertical trellising, Guyot pruning
Vinification: Hand-harvested grapes, destemming and crushing, spontaneous fermentation, 10-day maceration in stainless steel, aging in steel and concrete
Alcohol content: 11.50% vol
Total sulfur (SO²): < 30 mg/l
Serving temperature: 14–16°C
Food pairings: Best enjoyed with rich and structured dishes such as risottos, lasagna, braised meats, ossobuco, and aged cheeses

Grape variety: Indigenous variety from the Susa Valley
Area of production: Municipality of Treville (AL)
Soil: Calcareous clay
Training system: Vertical trellising, Guyot pruning
Vinification: Hand-harvested grapes, destemming and crushing, pressing, spontaneous fermentation in stainless steel, aging in steel and concrete
Alcohol content: 12.00% vol
Total sulfur (SO²): < 30 mg/l
Serving temperature: 8–10°C
Food pairings: Pairs well with a wide range of dishes, from seafood and fish to chicken, pork, and goat cheeses