The Production

Important thinning out of the vines is carried-out during summer, at harvest time the gathered grapes are placed in boxes and are then sorted again one the conveyor belt. In this way the “raw material” is ready to be made into wine.
The criteria for the vinification of moscato are: cryomaceration, soft pressing, decanting into the tank at a controlled temperature, partial fermentation.

The technique of mixing Nebbiolo grapes originally grown in different areas has always been widely used in the Langhe, and has given - and still gives - excellent results.

A classic joining in Castiglione Falletto is that of grapes from the Rocche and Villero: a good union that can underline the cru's characteristics and guarantee good wines in different vintages, independently from the weather conditions.

Villero is more than 15 hectares big, facing south/south-west; the ground is quite clayey, richer than that of the Rocche, that can keep water better. Its grapes, therefore, are good even in dry years. Deep analysis have confirmed the presence of the three main kinds of wine-growing land: 1) white, grey and bluish "marne"; 2) clayey land; 3) sand. The Rocche are sandy, while the great vineyards overlooking La Morra are white or bluish "marne".

An old wine-maker, Paolo Porello, once told us the difference between the two above mentioned vineyards from t eoint of view of a farmer. "The ground in Villero is stronger, but when it rains it's soft. In certain opints it's almost black. The Rocche have a white ground: if it rains, it's already possible to hoe it the next day".
The wines made with Villero grapes are less fine, stronger, more tannic and alcoholic than those of the Rocche; because of both the ground and the wonderful position of the vineyard. Villero is west of the Serra vineyard, and two roads cross it, towards Brunella farm and the village of Pugnane near Monforte.