Our Barolo is produced with Nebbiolo grapes from the vineyard in the Rocchettevino subzone, in the municipality of La Morra. Harvesting begins in the second half of October. After pressing, fermentation begins and lasts for 15/20 days. When fermentation is finished, the new wine is left to decant (deposit) for a few days and then

Our Verduno Pelaverga is producted with Pelaverga grapes, from the municipality of Verduno. The grapes are harvested at the beginning of October and then be destemmed and fermented in concrete tanks. Fermentation during around 10-12 days, after this, the Pelaverga is racked and left to rest for the whole winter. In March, after light filtration,

Our Barbera d’Alba is produced with Barbera grapes from the left bank of the river Tanaro. The harvest is located between Dolcetto and Nebbiolo, in the first ten days of October, the fermentation lasts 10-12 days, at the end of which the Barbera is left to decant and after 7-8 days. It is decanted into

Dolcetto d’Alba is produced from Dolcetto grapes harvested in mid-September. The fermentation lasts 8-10 days, at the end of which the Dolcetto is left to decant and then decanted into the air, to oxygenate it and prevent smells of reduced (bottom). Before winter, the Dolcetto is racked at least 4-5 times. At this point, the

Langhe Nebbiolo of Gianni and Matteo Ramello is obtained by Nebbiolo grapes, that are harvested at the beginning of October. After 4-5 days of fermentations, the liquid is separated to the solid parts for finished the fermentation without the skins for about 10-15 days. Is subsequently racked and after a light filtration is bottled and

The Langhe Favorita of Gianni and Matteo Ramello is product with Favorita grapes, harvested in the end of September. After destemming and pressing, the must is placed in a stainless steel tank in which it will ferment for about 10-15 days. When fermentation is finished, Langhe Favorita is clarificate, filtrate and preparate for the final