‘I have a heavy addiction to Nebbiolo, and I live in Barbaresco where I’m completely surrounded by it. I'm also Australian by birth and that means I'm a little bit of a stranger amongst the hills of the Langhe, but I do feel like it's home now. making wine in the old train station of Barbaresco.
The production has somewhat diverted from only Nebbiolo, and what started with just Barolo and Barbaresco has now grown into 7 wines that are produced from 12 different vineyard sites.

I use 100% spontaneous fermentation but with a 'pied de cuve' method. I use old wood in the form of Barriques and Botte Grande. Sometimes I have to buy new wood to get old wood and this gets used on the X-blend and the Chardonnay. I never, ever, filter the wines or use fining agents!
50% of the vineyards I work with are certified organic and the other half is under conversion. As a day job I work for one of the biggest Biodynamic producers in Barolo and Barbaresco. I believe 100% in these techniques for my own grape production and strive for better health and lower impact for the vines and their surroundings. Not wanting to contribute to an ever increasing mono-culture in the Langhe, I offset the land used for my grape production with ownership of the equivalent area in Forest, swamp and grasslands rich in biodiversity.’ Dave Fletcher