We assigned to Beppe Caviola, one of the best oenologists in Italy, the technical management of the cellar and the vineyards.

Since the 2008 harvest, Beppe has no longer used selected yeasts and extractive enzymes, starting the Company Organic Certification process aimed at producing great classic wines, ageing them in large oak casks according to tradition.

We will produce:
- Barolo Vigna Brandini docg
- Barolo docg
- Brandini & Brandini
- Langhe Rosso doc
- Langhe Nebbiolo doc
- Barbera d'Alba doc
- Dolcetto d'Alba doc

The production cellar, about 700 m_, is furnished with modern equipment. The method is technologically modern, yet traditional, and transformation processes are carried out naturally.

Wines age at a constant temperature in summer and winter, in large oak barrels (20/60 hl).

Wine is neither clarified nor filtered, but in the name of tradition, one must wait for it to be “ready”.

Brandini Farms offers an educational approach, with activities during tastings and in the vineyards, aimed at increasing consumers’ knowledge of the field of wine-growing and production.