Nadia’s family has been making wines for more than a century in the hills of Monferrato. She has five hectares of vines planted with traditional local grape varieties on slopes that have sandy soils. She has a similar amount of land dedicated to hazelnuts (nocciole). Things here have always been done right, but we’ve noticed over the last few years her wines have gotten even better.
Nadia ferments her wines with their wild yeasts and raises them in big, old botti, cement, and fiberglass. Her goal is to do just what’s necessary so that the wines can be a maximum expression of place and be a pleasure to drink. And we say amen to that!