The founder of the company Bianco was Pietro sfato, born in 1882, who from a young age was involved in the management of the small vineyard and animal husbandry. With the advent of the First World War, he was called to arms and, as a result, those years were very difficult in managing the territory.
His son Angelo, whose farm was named, continued, with various vicissitudes, the cultivation of vineyards and arable land until the end of the Second World War. The real turning point in wine specialisation came towards the end of the 1950s, with the purchase of new vineyards, planted with the Barbera variety, and the total verification of all the grapes produced, once sold as such.
In the early 1970s, with the recognition of DOC Barbera dAsti, Angelo began bottling the first bottles and selling them primarily to private individuals. When his son Piero took over at the beginning of the 1980s, a new winemaking concept was developed that was extremely linked to the individual vineyard and thus to the characteristics that it could bring to the final product. Each soil and exposure, in fact, began to play a fundamental role in the choice of wine to be produced; the first classic example was the Colle San Zeno label, i.e. the first Barbera clearly vinified in purity and aged in small oak barrels.
Today there are almost six vineyards, almost all planted in Barbera, with a percentage remaining of Pinot Noir, Nebbiolo, Dolcetto, Freisa and Manzoni Bianco (Rhine Riesling x Pinot Blanc). Around 15,000 bottles are produced, striving to respect the origin of the grapes and get the best out of every quality they can bring to the wine. The vineyard and the consequent meticulous work in the cellar make it possible to follow every step of the process, from dry pruning to harvesting, from high alcoholic fermentation to maturing in wood and bottling. Tradition and technology are the two most important elements from which we should never be separated.
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