The young winemaker Alberto Oggero has as a priority the production of wine in the most tied way to the territory possible, recovering old vineyards and using the cellar of his grandfather Sandro. It cultivates only the autochthonous Arneis and Nebbiolo on 5 hectares of vineyards from 25 to 80 years of age, located in the Roero area, characterized by soils of alluvial origin with a strong presence of marine, fossil and mineral sands, which give its wines a strong minerality and sapidity. His family helps him with his project, which he defines as difficult but rewarding.
The alcoholic fermentation is spontaneous and is done in concrete with a maceration of 5/6 days. The aging is in concrete tanks.
Ruby red color with garnet reflections. On the nose notes of small red fruits, currants, raspberries and vinous notes. In the mouth it is juicy, easy to drink, structured, fresh and with a mineral note.
It goes well with meats and traditional Piedmontese dishes, such as braised meats.