A brief history
Since 1955, year of its foundation, while concentrating the production above all on Barbera, the winery aimed to support the predisposition of its territory through the production of sweet aromatic wines.
Over time, this has become possible thanks to the introduction of INCREASINGLY SOPHISTICATED filtering systems and mechanical barriers, stainless steel tanks, cold rooms with capacity for up to 22,000 hectoliter and, in the last seven years, high-tech microfiltration COHERENTLY WITH AN INCREASINGLY SUSTAINABLE PRODUCTION.
