Alberto Oggero can only be described by using his own words:

"My grandfather always told me I was hasty.

When I started to make wine I understood that I was no longer in control of time. Planting new vines means being able to sell their fruit seven years later; that’s nature’s rhythm, and you have to make peace with it if you want to work with it.

I soon understood that making wine would be my life’s work, and started to build my own vineyard.

My priority has always been making wine in the most territorial way possible, recovering old vines, and turning the grapes into wine in the cellar that belonged to my grandfather Sandro.‎

We’re all ready to put our hands in the earth and the must, but also to drink a glass of wine together at the end of the day, in every season."

The Roero has soil of alluvial origin with the presence of marine sands from the Pliocene era (Tertiary era about 5 million years ago). Roero's soil, with its presence of sand and limestone, is therefore soft.

Sandy soil is subject to runoff and erosion and contains fewer nutrients. The strong presence of oxygen, given the light texture, allows those micro-organisms that enrich the soil to flourish. The marine nature, characterised by the presence of fossils, is complicit in the minerality that is then found in the bottle.

The roots of the vine go down deep and find microelements such as phosphorus, calcium, and potassium, which are essential for the concentration of aromas in the bunch.

Variety: 100% Nebbiolo
Alc: 14%
Age of the vines: 25 years old
Agriculture: Low intervention, hand-harvested
In the Cellar: 5-day maceration on peel. Aging in cement.
Region: Roero, Piedmont