EMOTION
“My work, and that of everyone in the winery, is based on emotion. It is emotion that makes us all work out best, and it keeps us pushing to overcome difficulties. Every bottle that we produce is the result of a collaboration between nature and humanity. When you see the fruit of your work grow and mature, you always feel deep emotion. It's like when you see a child grow up: you get this feeling which is tough to describe, but it make it feel like all the work was worth it.
Every harvest, every step in the winery, is done with passion which makes every bottle unique. The wine is more than a product but a reflection of the passion of its creators, their emotions and their intuition. If there wasn't passion, wine would simply be liquid in a bottle. But with passion, every sip tells a story, it's an experience and a unique moment'.
AVANT-GARDE
“For me, working with that cutting-edge means the ability to innovate, to bring something new, to make something no-one has before, something that can be available to all producers. Innovation is one of the keys to improving, to never settle. For example, we were the first to experiment with the 'perpetuelle sbagliato®' (perpetually wrong) method in Alta Langa which, at the time, seemed risky, almost completely nonsense. But without this vision, we would have missed the emotion of a cuvée that makes us very proud.
Although it's banal, I want to underline that that avant-garde is not only a question of technique, but it's also a case of vision. It is the bravery to do something others have never tried, and the satisfying part is when you see that your idea becomes something real. An example is our Zero 140 2005, which at the moment of its release, thanks to its twelve years of yeast refinement, became the most aged pas dosé method wine in the world. Today, seven years later, others are following our pioneering example. This is avant-garde: trying to do better than what there is and opening new paths.'