As a wine producer, my philosophy is based on Respect for the land. All my efforts go into the use of natural techniques which favour manual labour and natural agronomic methods, while keeping mechanical intervention at a minimum in the vineyard. I try to practice a type of viticulture which is extra careful about the soil quality, the area biodiversity, the environmental sustainability as well as preserving the landscape. As a matter of fact, I have made a studied choice not to use weedkillers, to use green manure and to eliminate systemic products in the vineyard.
I love following the natural rhythms of the vines, looking after them daily and working on every need, so that I don't resort to a fixed calendar but I work according to the rhythm of nature. In my view, following a standard protocol shared with vast territories and typical situations, which fails to take different varieties of soils and climatic conditions into account, does not consist in a conscious and aware production of wine.
The cellar requires memory as well as innovation: the latest enological techniques, which are capable of bringing out the best from this exceptional grape, are combined with the experience and wisdom of the past, springing from the teaching of those who carried on this tradition before me. Making a great wine means being able to imagine the future while your heart embraces the past.
The vinification of my grapes into wine comes about through spontaneous fermentation of the must while simply controlling the temperature. It is gently decanted and only when strictly necessary; I do not use filtration so as to allow each wine to express its particular individuality fully.
The use of wood for wine aging respects tradition. Indeed I have chosen to use both 600 and 3000 liters barrels for Barolo. Aging should just be a delicate refinement and perfection of the wine, which should never be modified in such a way as to dominate or undermine the typical characteristics of the vine variety and of the base wine. Wine is created by the land, not in the cellar.
My wines slight mutation over different vintages is an expression of natural variability and diversity. In my opinion, this is a priceless asset, inherent in the wine and amazingly communicated to those who drink it.