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Nature guides our path
From the very beginning, the Garesio project has been rooted in the strength of territorial identity, focusing on areas capable of fully expressing the potential of each grape variety while upholding a green, environmentally conscious approach to vineyard practices.
The key pillars of our production are balance, respect, and a deep understanding of the land. Everything begins in the vineyard, where the goal each year is to obtain high-quality fruit; in the cellar, wine is made with “grapes,” using non-interventionist methods.
Our aim is to create wines that are true expressions of their terroir and respectful of their varietal character, without manipulations that could alter their true nature. A rational, non-invasive philosophy — “soft and slow”: every parcel within the estate has its own identity card and its own development, which we support and respect. From fertilization to pruning, from cover cropping to mowing, from treatments to thinning, the approach is gentle and never rushed.
All vineyards follow sustainable viticulture, in respect of the land and of the people who work it. The deep care devoted to the vineyards of Serralunga d’Alba led the winery to adopt an even more environmentally conscious management approach. All plots in this area follow agronomic practices that avoid synthetic chemical products, and since 2020, the winery has also been certified organic.
Three territories, one shared passion for excellence
In the Serralunga d’Alba estate lie the winery’s two crus: Cerretta and Gianetto, both planted with Nebbiolo and destined to become Barolo.
Cerretta is located between 290 and 320 meters above sea level and covers 1.8 hectares with southern exposure. It sits on a hybrid soil, a mix of the Typical Sant’Agata Fossili Marls and the Lequio Formation, which together create fine, greyish marl soils with high calcareous concentrations, mixed with sandstone and sand. Generally, for this cru, ageing in wood is carried out in 50-hl casks.
Gianetto stretches across one hectare between 270 and 310 meters above sea level, with eastern exposure. Here, we are fully within the Lequio Formation, with soils rich in limestone and calcium carbonate. Typically, during ageing, the Gianetto cru rests in 25/30-hl casks.
In Monferrato, in Castelnuovo Calcea, lies the estate dedicated to the Barbera grape. It encompasses 15 hectares of Barbera and one hectare of Sauvignon Blanc, on soils of sandy marls and clay. Starting with the 2021 vintage, Nizza DOCG Barbera will be joined by another wine: Barbera d’Asti, fresh and crisp, aged in stainless steel and only two months in wood.
As for the third estate in Perletto, Garesio has recently invested significant energy into enhancing Piedmont’s Metodo Classico tradition through its most important denomination: Alta Langa DOCG. This project led to the planting of new vineyards in a pioneering area: Perletto, a village nestled in the hills of Alta Langa on the border between the provinces of Cuneo and Asti. About three hectares planted with Pinot Noir and Chardonnay yield sparkling wines of remarkable aromatic finesse and elegant freshness.