These wines originate from the project to make whites for long ageing, according to ancient european winemaking techniques. The pre-fermentative oxidation of the musts makes it possible to produce very stable wines that become highly expressive as they age. Following aeration, the cloudy must ferments in a wooden vat with a pied de cuve of indigenous yeasts and stays there for a couple of years without racking, maturing on its own lees on the bottom. The wine is bottled after two years of aging. Langhe bianco Next to the historical cellar, we have a Chardonnay vineyard dating back to the mid-1980s, which we use for the production of Langhe Bianco. Alongside the Chardonnay we use a small percentage of Nebbiolo. Before being pressed, the grapes undergo two manual selections, to ensure the perfect integrity of the fruit. Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years. The production of bottles is very limited: approximately 5,000-6,000 per vintage.