I ventured into winemaking in 2000, in the Caluso area, which is historically known for the Erbaluce grape variety. I have always felt a strong bond with winegrowing and the land, my land.
I chose a hard job, made up of relentless efforts and ongoing pursuit of perfection, but I wouldn’t change it for the world. I have applied to winemaking what my parents, whose restaurant Gardenia di Caluso has brought prestige to the Canavese area, have taught me all through my life: pursue excellence and get to the soul of things.
The moment I was given a vineyard by my parents marked the beginning of my fascination with winemaking, meant as a means for enhancing this noble white grape variety, but also the environment in which the grapes are grown, by "swimming against the tide", that is, investing time and resources into lesser-known red varietals, but nonetheless native to the Canavese region. My goal was to create wines with a soul, and the soul is a combination of grape variety, environment, climate and winegrower.
I have never taken shortcuts nor have I ever looked for an easy way out, by making an excessive use of modern techniques. I am firmly convinced that innovation should be placed at the service of the old farmer’s wisdom and respect for the land and nature.
Always busy chasing after the illusions of modern times, we too often forget what our grandfathers and great-grandfathers used to do: they had the wisdom to wait and intervene only if strictly necessary and always in step with nature.