“I’m a farmer, I know the hard work from the past times. I was here when farmers would plough the vineyards with an ox and I did it myself until I was twenty. This way I learned to respect work and the land”
Grandpa Giuseppe came to la Morra in 1948, the family Altare was originally from the town of Dogliani, even if old documents and wills, translated by a close relative archpriest, spoke about some Jewish descent from Palestine.
Giuseppe bought the farm in La Morra, the estate covered 5 hectares, a few nebbiolo, barbera and dolcetto vineyards, and some peach, hazelnut and apple trees, but those were times when orchards gave higher yield and more profit than vineyards.
Our wines are simple and natural, and we would like you to know that:
Vineyards are cultivated without the use of any chemicals or pesticides (unless it’s strictly necessary) or any other substance that might interfere with the cycle of the tree or of the grapes growing. We only use copper and copper sulphate, and we fertilize with cow manure.
During the alcoholic fermentation we don’t inoculate with yeast, we only use our indigenous yeasts, to this follows a natural malolactic fermentation and no filtration nor clarifying.
We don’t use any substance that could modify the colour or the structure of the wine.
The sulphur level is way lower than what the Italian government would allow us to use.
We don’t apply biodynamic or similar methods, we simply work the vineyards and the vines how they have been working them for hundreds of generations.
Our first goal is our health and the health of the people that work with us, respecting the land and environment, because it’s from the vineyards that we get our only profit.
The landscape is the only patrimony that we get from our parents, and we have the duty and the moral commitment to preserve it as much as we can to be able to pass it to the next generations.
