The Doglianese Langa, a border territory of spiky hills inhabited by stubborn farmers, enjoys because of its altitude the privilege of a unique panorama, almost a balcony overlooking the plain and the arc of the Alps on one side and the Langa del Barolo on the other. This has always been wine country, but not only.
The landscape mirrors the biodiversity that has been characteristic of these territories for centuries: the vineyards are interspersed with woods and meadows, rotating crops has always been practiced, and flora and fauna thrive in a complex and multifaceted ecosystem.
Farming roots are the premise and background of every action: wine is just one facet of our deep attachment to the land, which drives every aspect of existence and has become a true way of life. A life of quality.
The bounty of the fruits that nature offers us allows us to establish an authentic and genuine relationship with it, made up of ancient gestures, rituals and traditions that are renewed daily and keep the whole family together, beyond work in the vineyard: tending the garden and plants, kneading and baking bread, preparing preserves.
The hill on which the winery stands stretches toward Monviso, and its entire south/southwest-facing portion is totally sheltered from cold winds so that, despite its altitude, it can rely on a temperate microclimate and sea breezes that mitigate winter. All around, forests of chestnut trees, oaks, pines and elms seem to want to create a natural defensive bulwark.
The hill is not only planted with vineyards: depending on exposure and soil, farmers over the years have chosen to plant hazelnuts, or sow wheat, alternating with alfalfa, or permanent grassland. The soil is of variable composition, with a predominance of clay and calcareous marl, with the presence of stones and to a lesser extent sand. Knowledge of soil, wind and sunshine are the basis for choosing the type of cultivation. For this reason, the experience of those who have gone before us should not be neglected: indeed, it is essential to achieve higher quality.
Soil and climate are the determining factors of our product, but then our work comes into play. What is a good farmer to do? It is now clear to everyone that eliminating-or minimizing-chemistry is key; grassing the vineyard, planting legumes, and using manure or organic fertilizer are all important building blocks for plant and soil balance. But I believe there is still one factor that makes the difference: the sensitivity with which a farmer approaches the cultivation of his or her plants goes be beyond a “user manual” that one can read or learn.
It is about understanding the needs and difficulties of our plants. This means fertilizing or making a treatment only where it is necessary, managing the green part taking into consideration the weather pattern of the year, leaving a number of bunches congruous to the vitality of the plant so that each vine (or tree that is) can bring its fruit to maturity without forcing or too much stress. This is what we mean by “the hand of man.”