Their mission? To revive the rich winemaking traditions of this region. 

In the vineyard, they keep things simple, using minimal copper and sulphur while dedicating plenty of time to handcrafting every detail. Their goal is to achieve the perfect balance between the vine, soil, and climate.

In the cellar, it’s all about letting nature take the lead. No additives, no temperature control—just pure, unadulterated grape expression. 

What’s more, they’re lucky to be working with some rare local grape varieties like Quagliano and Neretta Cuneese, which they vinify in their purest form. With just 1.7 hectares, they’re producing around 10,000 bottles a year, keeping it small but special.