Fermented spontaneously via submerged cap for 25 days, it passes two years in large Slavonian-oak botti from Stockinger and is assembled in steel for an additional year to allow for natural settling and a bottling without filtration.

In 2015, a remarkable opportunity presented itself: the historic Tenuta Cucco estate in Serralunga d’Alba came up for sale, with vines planted in some of the highest and easternmost stretches of the commune. Giorgio and his children relished the opportunity to apply their deeply held principles to such a hallowed piece of earth, and they acquired Cucco—including the vineyards, the 19th century cellar, and the beautiful farmhouse and manor house which they converted into a tasting room and public gathering place.

They immediately began the hard work of restoring Cucco’s vineyards to health, applying strict organic farming practices (certified since 2018) and incorporating biodynamics where possible—a different environment of application in Barolo’s monocultural and multi-owner vine-scape than in Gavi’s rural expanses. Even as Barolo’s popularity has skyrocketed in recent years, working in such a steadfastly chemical-free manner remains less common than in other similarly prestigious areas, and the Rossi Cairos’ commitment to organic farming places them in elite company