In the Langhe, tradition is built on a simple principle: a patient, low-intervention approach that lets nature do what it does best. In the heart of the Barolo area, in the historic underground cellars of Castiglione Falletto, grapes become wine and rest for years in Slavonian oak casks.
Harvesting is done in small crates, destemming and pressing are kept simple, and fermentation is spontaneous, with native yeasts.
Two manual pump-overs a day, with malolactic fermentation taking place naturally over the winter. Ageing in wood is long and unhurried: 36 months for Barolo, 24 for most Nebbiolo and Barbera. Only Dolcetto is kept out of wood, to preserve its freshness — as tradition dictates.
The large, untoasted Slavonian oak casks were acquired by Gigi — some holding up to 120 hectolitres and still in use today. They are part of the winery’s identity and its continuity with the past: they give very little to the wine, working slowly without imposing oak flavours.
Over time, barriques and 500- and 700-litre French oak casks have also been introduced, each suited to different wines.
