The most accurate selection in the vineyard and in the cellar for the Dogliani, the name that distinguishes it comes from “daj butaj” on the label, once used for work in the vineyards in particular for the preparation of copper sulphate to be distributed for parasites of the vineyard and visible on arrival at the farmhouse.

As per regulations, more than a year passes from the harvest before the sale.

At now the choice falls on the refinement in steel and in the bottle, considering the opportunity to try a passage in wooden barrels.

The aroma is reminiscent of ripe red fruits and over time leads to spicy notes, it is a full-bodied wine and is recommended with meat dishes or aged cheeses; ideal for meditation accompanied by tasty snacks.

The youngest and most immediate expression of the Dolcetto grape, after a few months of aging in inert containers, is the first red to be bottled starting from the spring-summer following the harvest and after a while it enters the market.

The wine that most reminds us of the product appreciated by the generations that have rooted the cultivation of Dolcetto on the Dogliani hills, now the result of thinning out in the vineyard more contained than the more structured Dogliani.

The perfume is reminiscent of small red fruits and has a decent structure, more full-bodied in slightly rainy years; we recommend it throughout the meal and especially with meat appetizers and less elaborate first courses for those who prefer to move on to more full-bodied wines.

This selection comes in particular from an area planted with vines that first catches the sun in the morning, the fancy name of this Dogliani refers to the Piedmontese dialect to indicate that type of slope.

Thanks to a cured thinning and calibrated on the climatic characteristics that each vintage presents, together with longer and more intense macerations during the winemaking phase, we obtain a Dogliani with aromas of more ripe red fruit and especially after a little bottle aging it becomes more complex and vinous, with great body in the dry years, almost resembling the “brother” Superiore.

It goes well with cheese / meat dishes, starting from the classic Piedmontese mixed boiled meat, but also with elaborate first courses; it can easily accompany the whole meal or a simple aperitif for those who prefer to enjoy a red wine to match easily.

Longevity starts from a few years to lengthen relative to the characteristics of each vintage.

The Barbera grape, respected in winemaking and refining it in inert containers as we preferred in the cellar, gives the wine a more moderate structure and definitely more acidity; the scents are very fruity if young, they become more vinous and complex after the first 12-18 months of life.

It is bottled not earlier than about ten months from the collection and often sold beyond the year of aging, with its characteristics it goes well with elaborate meat foods and a little fatter as grilled as well as with many cheeses; for many lovers of this wine it can still be consumed throughout all the meal.

Rutunda is the invented name given by the locals to one of our vineyards where Barbera grapes were grown and today, despite having been replanted a few years ago, we have combined this name with wine.

Our lands are located not far from where the Nebbiolo grape has historically found its area of ​​choice with the establishment of the Piedmontese historical denominations Barolo and Barbaresco, therefore in the 2000s we decided to cultivate it to present it in the denomination of origin “Langhe” which it is the expression of Nebbiolo on the Dogliani hills.

As a refinement choice we are oriented on quite long times with the help for 12-15 months of large wooden barrels to allow the beginning in the cellar of an evolution and aging close to Nebbiolo variety wines that have a significant duration in time.

With an important olfactory variety and a significant tannin that evolves between the inevitable presence in the mouth, softness, persistence and longevity, we have a meditation wine or to amalgamate flavors of foods such as tasty meats or aged cheeses.

The desire to include a still dry white wine in the production led to the choice of the Viognier grape, which can currently be called on the label for the Langhe denomination generically “White”.

In addition to having interesting cultivation peculiarities on our Langhe, the vine produces characteristic and pleasant wines.

In addition to a light structure conferred by a brief maceration following the pressing, we find a wealth of fruit aromas such as peach and apricot and a freshness in the mouth that suggest combining them with aperitifs and aperi-dinners, fish (especially grilled) and raw meat served, as often happens in the Piedmontese tradition.

The desire to start with this type was from some harvests then the opportunity presented itself to vinify the three historic red vines cultivated in the Langhe that we find in the field on the farm, then Dolcetto, Barbera and Nebbiolo.

The method we prefer to use is the bland of grapes which are harvested then pressed together since arrival in the cellar.

It is the classic “summer” wine, but for lovers or when there is the right fish on the table it is appreciated twelve months a year.