Organic,
Bula BIO
Our farm’s story started in 1958 when grandpa Francesco (1914) and grandma Rita (1922), after years spent as sharecroppers for Langa farmhouses, decided to purchase a small land plot on Diano d’Alba’s hills that was already renowned for its Dolcetto grapevines and finally establish an anchor for their human and professional growth. As it often happens with time’s natural passing his son Roberto, after agriculture school, and his wife Viviana found themselves at the helm of the business, aided by their son Lorenzo, wine technician, and with the collaboration of their daughter Lara. Our business, each vineyard of around seventeen acres and each hazel grove around five, is located at the centre of an imaginary triangle formed by Diano d’Alba’s bell tower, Valle Talloria’s one and the Grinzane Cavour castle and is one of the many microbusinesses of the Langhe wine-making landscape that, through many efforts, keep this rare biodiversity alive.
Organic
We chose organic as a lifestyle. You can only find seasonal food on our table, possibly straight from our small fruit garden since, just as Grandpa Cescu used to say, our tables are oftentimes full of barache (stupid things). Viviana, in the kitchen, operates the burners every day between spices, soups, bread, homemade pasta and cakes (perhaps with our own hazelnuts!) but it’s mostly during the summer, when fruits and vegetables ripen, that the jam, marmalade and canned fruit production goes wild, so that one can enjoy them in winter, inside the kitchen warmed by the stove.
Organic
We chose organic as a lifestyle. You can only find seasonal food on our table, possibly straight from our small fruit garden since, just as Grandpa Cescu used to say, our tables are oftentimes full of barache (stupid things). Viviana, in the kitchen, operates the burners every day between spices, soups, bread, homemade pasta and cakes (perhaps with our own hazelnuts!) but it’s mostly during the summer, when fruits and vegetables ripen, that the jam, marmalade and canned fruit production goes wild, so that one can enjoy them in winter, inside the kitchen warmed by the stove.
