The efforts of one year – from working the soil, the vines, from the grape to the wine – are rewarded when the "nectar of the gods" emerges from the grape and is heated under the watchful gaze of the expert Vittorio in the fermentation tanks in order to underscore the aroma, and then allowed to come to rest in the large vats of Slovenian oak, in which the Barolo and the Barbera absorb the wood's aromas.
Each wine is accompanied by techniques ideally suited to it. Tradition plays a major part, especially in the production of the cru (Italian name: "sottozone" or "menzione").
In the quiet and the darkness, under the required temperatures, the wine matures until it can finally be decanted into bottles and prepared for sale and tasting, something the Monchiero vineyard estate conducts on the hills of the village of Castiglione Falletto with a panoramic view of the Langhe.
