Le Strette: passione e lavoro per collocarsi tra le migliori cantine del Barolo DOCG

The article divides the winery’s growth into the recovery of the old brick cellar excavated into tuff in the early 1990s and the development of a new hillside-integrated facility after the first 1997 production. Four connected but distinct zones follow the transformation from grapes through fermentation, maturation and bottle ageing.

Crushed grapes ferment in stainless steel under closely monitored natural processes. Nas-cëtta and Dolcetto remain in steel until bottling, while Barbera, Langhe Nebbiolo and Barolo move to the wood-maturation room. Bottles finish ageing in a dedicated storage area. The technical direction developed toward less invasive vinification that respects the grapes and the balance achieved in the vineyard.