feel his years and remains quite involved in the winery. His life has been split between technology and the countryside, between Olivetti and the farm. He made important discoveries for typewriters and calculators, but as soon as he retired from that career he invested his will to learn in the world of wine.
His experience and innate curiosity, his meticulous, hands-on care for the grapevines, managed pest reduction techniques, the professionalism of oenologist Gianfranco Cordero and the valuable advice of the teachers at DIVAPRA of Turin are all factors that allow constant quality improvement for the company’s wines. The grape varieties they grow on their 6 hectares are native types: Erbaluce, Barbera, Nebbiolo and Neretto di San Giorgio.
