Today, three generations work side by side weaving tradition and innovation. Mateo worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro, bringing a bit of style from both of these producers and fusing modernity with classic.  The viticulture is quite traditional and was the first thing Mateo went to work on. They have converted the vineyard to practicing organic viticulture, with manual weed management and practicing sexual confusion in the vineyard, curtailing savage moths from destroying the vineyard.  Low yields are obtained through multiple shoot thinnings, intensifying the fruit when necessary. In the cellar everything is vinified the way it should be.  The younger wines are given soft handling with higher temperature ferments and shorter time in oak, if it sees wood at all. The Baroli are macerated for 60+ days on the skins and held traditionally in botti with a bit of barrique. Primary and malolactic ferments are carried out with indigenous yeasts and the rackings are limited in order to lessen the use of sulfur dioxide.