A blend of Nebbiolo grapes from Gian Luca’s own single parcel in Roddi (Bricco Ambrogio), plus Nebbiolo from leased single parcels in La Morra (Roere di Santa Maria) and Novello (Ravera), picked by hand and fermented in temperature controlled steel tanks with 22-60 days of maceration (depending on the vintage).

The aging process will change each vintage, except for the mandatory 18 months in wood (large Austrian oak casks) required by Law. The remaining 2 years of aging will be done in either clay amphorae, cement vats or bottle, depending on the vintage. Not fined nor filtered.

This is an ethereal, finely etched and traditionally styled Barolo, in which you will find the district features of the single vineyards seamlessly blended together.

100% Barbera, from leased vineyards in Roero and Roddi that are between 50 and 90 years old. All parcels are picked and fermented separately, with native yeasts. Malolactic and aging are usually done In large Austrian casks, with some of the aging sometimes finished in terracotta amphorae, depending on the vintage. Total aging is about 12-14 months. This is a focused, precise and yet concentrated and juicy Barbera. The sandy soils of Roero provide for an exuberance of red berry aromas on the nose, while the limestone rich soils of Roddi lend structure to the finish.

From Gian Luca’s own old vineyard in Roddi, fermented with native yeasts and roughly 20-25 days of maceration, sometimes with submerged cap (depending on the vintage). Aged in a combination of large, neutral Austrian cask and sometimes amphora, for 12-14 months. This is a juicy, subtle, elegant Nebbiolo offering notes of wild berries, forest floor and a super focused, delicate finish.

100% Pinot Nero, from plots in Novello and Dogliani, picked and fermented separately with native yeasts in stainless steel with 20-40 days of maceration. Aged in large Austrian oak casks for 12-14 months. Unfined, unfiltered. A rare, ethereal expression of Pinot Nero from the heart of the Langhe. A medley of ripe berry aromas is followed by a bright, lingering finish of cinnamon and spices. An exquisitely elegant, vibrant and fascinating wine.

100% Pelaverga, from a small estate parcel in Roddi. After the harvest the grapes are pressed and fermented in stainless steel tanks with 20-30 days of maceration, and depending on the vintage with submerged cap. It’s aged for just a few months in terracotta amphora, and released the Summer following the harvest. At once elegant and punchy, poised and energetic, this is a quintessential Pelaverga, with loads of white pepper, small berry, fresh herbs. The semi-aromatic nature of this grape shows in the mid-palate, with a light note of candied currant, followed by a bright acidity on the finish.

A blend of Dolcetto, Barbera and Nebbiolo from estate and leased vineyards. All parcels are hand-harvested and fermented separately with native yeasts in stainless steel. Once primary fermentation is complete, Gian Luca would taste through all batches and select the best for his mono-varietal white labels, the rest is blended together to make “NU”. The wine is aged for 2 months in large Austrian oak casks and other 2 months in Steel. No fining or filtering.

NU combines all of the qualities of the different wines produced. This is the quintessential “table wine” as intended for daily, casual enjoyment: juicy, honest, direct and loaded with crunchy berry aromas and delicious dry, fruity finish.