The founder of the company was Pietro, born in 1882, since his youth has been involved in the

management of the small agricultural estate with viticultural and zootechnical address, in Agliano Terme.

With the advent of the first world war, he was recalled to arms and then it's been some very

difficult years in land management. .

The son Angelo, from the company took its name, continued on and off and, with some

vicissitudes, until the end of the second world war, the work of vineyards and arable land. .

The real turning point in wine specialization was in the late 1950s with the purchase of new

vines, planted with Barbera variety and the total vinification of all the grapes produced. .

In the early 1970s, with the recognition of the Barbera d'Asti DOC, Angelo started bottling the

first bottles and selling them mostly to private customers. .

With his son Piero in the early 1980s, a new concept of winemaking was developed, extremely

linked to the single vineyard and therefore to the characteristics that it could have bring to the

final product. .

So, every soil and exposure has begun to play a fundamental role in the choice of the wine to

be produced; the first classic example was the label "Colle San Zeno", the first purity Barbera

vinified and aged in small oak wood barrels. From a single plot in the southeast, with a very

favorable soil and microclimate, this wine has started a series of separate vinifications

combined with a great attention to the harvest analytical data.

In 1996, with strong will of Piero, a small area of Pinot noir was planted, which in later years would

have led to a specialization of this great red grape variety, able to give its best even in these

territories. At the beginning of the 2000s Piero introduced the green harvest in the vineyard, in order

to improve the quality and health of the grapes before harvesting, to get wines of great structure

and a long aging potential. Meanwhile his son Paolo, fourth generation, studied and graduated

from the Alba wine school, continuing his university career and finishing it in 2015. A year later, in

2016, he began a very interesting foreign experience at Napa Valley, in California, a world with

much less tradition than ours, but facing the future with a great propensity for quality.

During the harvest, he follows and learns every step of winemaking, bringing home a

considerable technical background, while always keeping an eye on the Piedmont viticulture

and winemaking tradition.

At the beginning of 2017, Paolo decides to invest and settle in the company, starting a way

of growth that, day after day, sees the development of technology combined, however, with

the constancy and wisdom of his father Piero, guardian of the vineyard, from which everything

must begin. Today there are almost 6 hectares of vineyards, almost all planted with Barbera,

with a remaining percentage of Pinot Nero, Nebbiolo, Freisa and Manzoni Bianco.

About 25000 bottles are produced, trying to respect the parcel of origin and making the most

of every quality that it can bring to the wine. The vineyard and the consequent meticulous work in the cellar make it possible to follow every phase of the process, from dry pruning to

harvest, from alcoholic fermentation to pressing, from aging in wood to bottling.

Tradition and technology are the two main elements, from which, never, we must separate.