At Castello di Verduno the wine-making process can be defined as “traditional”. This is especially true where Barolo and Barbaresco are concerned, with the wines undergoing fermentation in open vats and lengthy ageing in large oak casks.
The production process is followed with passion and dedication by the young winemaker Mario Andrion. Benefiting from Franco’s precious guidance, he has brought new know-how to the winery, managing to integrate long-established local techniques with small, yet significant innovations.
United by shared values, Franco, Gabriella and all their staff work with a view to intervening as little as possible, following a policy of slow, patient and attentive care of the fruit.