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My name is Giorgio, and I consider myself a born viticulturist. Since childhood, I have spent my days in the countryside, alongside my uncles, in the family estate. Here, almost without realizing it, I absorbed the art and hard work of field and vineyard labor, deeply understanding the meaning of dedication and commitment. My passion for wine blossomed only in adulthood. After years spent studying and working in the city, I returned to my roots, dedicating myself once again to wine production in our ancient family cellar. In 2010, while involved in sustainable construction, particularly in building straw houses, I expanded my knowledge to natural viticulture. During this time, I was fascinated by ceramic egg-shaped containers, discovering in them a perfect harmony for wine. Convinced that such materials and shapes could preserve all the characteristics of wine intact, I immersed myself once more in the art of winemaking.


Natural wine, or rather wine crafted through natural methods, is born from the laborious work in the vineyard, where the earth is honored by banning all sorts of synthetic pesticides or phytosanitary products. Only sulfur and copper, within the limits allowed by organic regulations, find their place in this strict respect for the environment.
The red wines – Miass, Più, and Sofì – come from grapes that we destem and leave to ferment. The wine then matures in ceramic egg-shaped vessels for a year.
The rosé wines – Rosè di Pit, Luise, and Vì – result from grapes that we destem, crush, and ferment for longer than the reds. The wine then matures in porcelain ceramic egg-shaped vessels. Later, they are bottled using the bottle refermentation method.


Visiting Ferrere, nestled between Roero and Monferrato, one immediately breathes an air of tranquility and authenticity where time seems to stand still. The village, with its small streets branching out from the center and leading visitors into the surrounding hills, is particularly devoted to viticulture. The hills of Ferrere are adorned with lush vineyards alternating with woods and cultivated fields, creating a mosaic of colors and fragrances that change with the seasons. In spring, the vibrant green of newly budding vineyards blends with the white blossoms, while in autumn, the leaves take on shades of gold and red, transforming the landscape into a living painting. The temperate climate, with mild winters and hot summers, is ideal for cultivating indigenous grape varieties such as Barbera, Grignolino, and Moscato, which produce wines of exceptional quality and personality.


The strength of our production lies in Grignolino, a light and aromatic red wine characterized by a fairly pronounced tannic profile with floral and fruity notes. It has good acidity and a medium-light body.
Grignolino is versatile and pairs well with various gastronomic situations:
Appetizers: Perfect with light appetizers featuring cured meats such as prosciutto crudo, bresaola, and lean salamis. It also complements bruschettas and tartines with tomato and basil.
First courses: Excellent with light first courses like pasta with fresh tomato sauce, agnolotti del plin (without heavy sauces), and vegetable risottos.
Second courses: White meats such as chicken and turkey, prepared in simpler ways like lemon or white wine scaloppine. It also pairs well with rabbit dishes.
Cheeses: Fresh and semi-aged cheeses such as robiola, tomino, and young castelmagno.
On the other hand, our Barbera is a fuller-bodied red wine compared to Grignolino, renowned for its pronounced acidity, good body, and hints of red fruits.
Appetizers: Pair it with platters of cured meats and aged cheeses like cooked salami, lardo di Colonnata, and Grana Padano or Parmigiano Reggiano.
First courses: Ideal with meat-based pasta dishes such as tagliatelle with meat ragù or ravioli al plin with roast meat sauce. It also complements flavorful risottos like risotto al Barbera.
Second courses: Grilled or oven-baked red meats such as steak, braised beef with Barbera, stew, and lamb. Barbera d’Asti Superiore pairs particularly well with game meats.
Cheeses: Aged cheeses with a strong flavor profile such as pecorino, spicy gorgonzola, and taleggio.
These descriptions highlight the distinct qualities and ideal pairings for both Grignolino and Barbera wines from our production.


In our corner of Piedmont, among enchanting villages and century-old cellars, one of the region’s most emblematic and beloved desserts is born: the Bunet. The Bunet is much more than a simple dessert; it is an ode to tradition, a symphony of flavors that tells stories of family and winter evenings spent around a table. Its name, which recalls the ancient Piedmontese term for “cap” or “beret,” evokes the shape of the mold in which it is prepared, as if to suggest a warm and embracing hug. This dessert combines cocoa, amaretti cookies, and liquor, creating a rich and harmonious balance of flavors, while caramel adds a touch of sweetness and crunchiness.