For four generations Scagliola family has been dedicated to the cultivation of its vineyards, in full respect of nature and the biological balance of the vine, with low yields per hectare.
In winter, pruning is limited to leaving only a single head fruit with few buds and a spur for renewal.
In spring, three apical pinchings are usually performed, along with a light defoliation of the bunches to prevent mold.
Phytosanitary treatments are primarily sulfur and copper-based. Vineyard surveys, processed meteorological data and the assistance of specialized viticultural technicians allow us to minimize the necessary interventions.
Fertilization is minimal and based exclusively on replenishment of consumption.
During summer, production is monitored by eliminating exceeding bunches and those that will not ripe properly. This technique, also known as “green harvest,” is used to reduce the quantity of grapes produced and improve quality, resulting in excellent results in the winery.
The harvest takes place from late August to mid-October, with hand-picking allowing for a thorough selection of the bunches.
The skliful work in the vineyards, the rational use of winery technology, and the careful selection of grapes and musts produce a limited number of bottles which express full potential of this land’s wines, aimed at true connoisseurs.
The estate extends over approximately 40 hectares of vineyards, all located at an altitude of 320-380 meters above sea level. Alongside the classic Moscato and Barbera, we also produce Dolcetto, Cortese, Chardonnay, Grignolino, Monferrato Rosse, Brachetto, and Pinot Noir.
All bottles are dressed with labels specifically tailored by artist Massimo Ricci, who has longtime worked with the family and is a master at extracting the deepest meaning from each individual wine, translating it directly onto canvas, creating unique and always original labels.