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Visiting Info
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Tour Info:
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Contact Info
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Business Description
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The agricultural firm was formed in 1967 when Alfonso Ferrio bought a farmhouse situated in the oldest parcel of vines on the estate. The rows cover mostly very steep terrain, so hand tending is required. Bottling of wines from the estate began in 1995. Before 1995 the wine was vinified and sold in bulk typical of most agricultural firms at the time. The firm is comprised of 13 hectares (about 48 acres of grounds). Each hectare produces about six or seven tons, in sustaining about 7,000 vines. Two distinct styles of wine are produced. The first style which could be considered 'normale' pertains to vintage dated wines which are fermented in steel barrels and bottled. The second style which is more of a 'riserva' is used for the best barbera and nebbiolo fruit only. These wines are aged in wood for 18 months, bottled and aged for an additional amount of time before being placed on the market the following year.
All work is done by hand, and includes; dry pruning, attentive care during the time of greatest growth, and major thinning out before the darkening of the colors. The vineyards enjoy a southwest exposure at an altitude of between 450 and 500 meters (1400 to 1550 feet) above sea level. The composition of the terrain is sandy clay. The wines are all fermented in steel vats to preserve fruit freshness.
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Winery Info
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Surface Area:
| 48
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Varietals Grown:
| Nebbiolo, Barbera, Brachetto, Aleatico, and Moscato NeroDessert
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