For Daniela and Luigi, producing wines in Roero means making only varietal wines. When tasted, every sip of Roero wine represents its unique terroir – the result of millions of years of evolution. This is the Antica Cascina dei Conti di Roero’ s winemaking approach. Our white wines ferment in stainless steel tanks until bottling,
which takes place after 5-6 months. Our red wines ferment with long macerations of 30-40 days.After malolactic fermentation, part of the wine is placed in wood barrels – the Roero Sant’Anna spends two years in barrels, the Nebbiolo d’Alba spends 6-8 months in second passage barriques, the Barbera d’Alba is laid to rest for 6 months.