The winery has chosen an approach that gives voice to the territoriality, drinkability and recognition of the grape variety. A traditional approach, but open to novelties, without traditionalism. Young reds such as Nebbiolo, Barbera and Dolcetto d'Alba are aged in steel so that the grape, its juiciness and the delicate floral aromas typical of each vine are always recognizable. The Barolo ages in large medium or low toasted barrels so that the wood is never predominant and can develop a full-bodied yet delicate character, in perfect balance between concentration and finesse.