Nicholas Altare loves the land, the countryside, and his work. He has the good fortune to find himself with an estate handed down from generation to generation, and to have found a mentor in Barolo producer Ferdinando Principiano. Until 2015 his family held agreements to sell the estate’s harvest to other producers. “It was heartbreaking to see my grapes sold to others and then with the help of Ferdinando Principiano I decided to try and vinify the first grapes in 2015.” In the vineyards the only treatments are copper and sulphur-based, with composted manure from the estate’s own cattle. No pesticides or herbicides are used.
Nicholas says the work in the cellar is the simplest and easiest. After hand harvesting, grape bunches are destemmed and fermentation is started with a native yeast pied de cuve. Fermentation and maceration lasts for about twenty days and is done in stainless steel or concrete tanks. Maturation is done in concrete or wood, or a mix of both. The wines bottled without fining or filtration.
| Monday-Friday |
| 10:30 am - 8:00 pm |
| Saturday |
| 10:30 am - 7:00 pm |
| Sunday |
| Closed |
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