Luca Leggero Winery, situated in the heart of Piedmont, Italy, is dedicated to the art of organic and sustainable winemaking. Founded by Luca Leggero, the winery is a product of his deep-rooted passion for viticulture, inspired by his grandfather, a dedicated viticulture enthusiast and former secretary of the Italian agricultural confederation "Coldiretti." Luca's journey into winemaking began at the young age of sixteen when he started experimenting in his home cellar, learning the intricacies of grape pressing, fermentation, and refinement. After planting his first vineyards in 2011, Luca established his winery to revive the traditional wines of the Piedmont region. His focus includes the renowned Nebbiolo, the promising white Erbaluce, and the classic red Dolcetto. These wines are produced with meticulous care, reflecting Luca's commitment to quality and his deep respect for the land. The winery operates on an organic philosophy, prioritizing environmental sustainability in every aspect of production. Luca employs organic fertilization, controlled grass cutting, and natural vinification processes, minimizing the use of copper and other chemicals to maintain the health and fertility of the vineyards. This approach not only protects the environment but also enhances the unique characteristics of the local terroir. The "morenic" soil of Villareggia, where the vineyards are located, is rich in sand and rock fragments from ancient glaciations. This unique soil composition forces the vine roots to grow deep in search of nutrients, resulting in concentrated grapes that produce mineral-rich wines. These wines are known for their savory, mineral profiles, with exceptional aging potential and a balance of freshness and elegance. The winery itself is a blend of tradition and modernity. Luca Leggero has integrated cutting-edge oenological technologies into the winemaking process, ensuring that the wines are produced to the highest standards. At the same time, the winery maintains a strong commitment to environmental sustainability, focusing on energy efficiency and the use of renewable energy. This combination of traditional winemaking practices with modern technology allows Luca Leggero Winery to produce wines that authentically represent the Canavese region while minimizing environmental impact.

Garage dell'Uva was born from the desire of some enthusiasts to produce wine using old vineyards which were later integrated with some new systems. Thus redeveloping abandoned vineyards and re-evaluating abandoned native vines with environmentally sustainable methods that are as artisanal and manual as possible. Low use of chemicals both in the vineyard and in the cellar, plenty of space for field observation and prevention. Our vineyards are located within the Morainic Amphitheater of Ivrea, a geological formation created by the melting of a large Quaternary glacier. They are located in various municipalities of a large area of ​​north-western Piedmont called Canavese near Lake Viverone, the city of Ivrea, the castle of Masino, and a few kilometers from the Dora Baltea river. The morainic hills on which our vineyards are located are characterized by good drainage and excellent sun exposure. Being at the mouth of the Aosta Valley, the morainic hills are also affected by air flows which act very positively, especially in cases of high rainfall. Our idea of ​​viticulture is closely linked to observation and presence in the vineyard in order to reduce sanitary treatments to a minimum. We leave the rows grassed and we do not use additional fertilizers except by reusing the shredded prunings and grass clippings. The same goes for the cellar where selected yeasts and additives of any kind are not used except for minimal doses of sulfur dioxide in quantities, however, clearly below the legal limits.

Cantina Massoglia has been a family business for more than 40 years. My grandfather was a cooper and worked together with his grandfather constructing and fixing oak casks where wine was put to rest in the cellars. Having some vineyards in the hills around Agliè, he produced wine both for his own family and also for his neighbours who were able to buy the wine directly from the producer at a good price. Of course in those days, he did not have a wine cellar as we know them today. After some years, my grandfather married and had a son. At the time, many engineering companies were investing in the Canavese area. Due to the post-war crisis and the idea of a secure salary, he decided to go and work for one of these companies. However, he never gave up producing his wine. When he arrived home from work late in the afternoon, he would help his wife in the countryside with the jobs she had not managed to finish. Day after day, he managed to put aside some money in order to subsequently build the first installations of Canavese Rosso and Erbaluce where he was helped by his now grown-up son. Year after year, both the number of customers and the requests for grape juice increased. At this point, he started to transform the stable, extending the cellar with exposed bricks in a vintage style. At the end of the 90s, he requested the DOC certification for his Erbaluce wine and produced his first labels and packages. In the meantime, he took over numerous other vineyards from pensioners who were no longer able to work in the countryside. In the 2000s, when Marco was 19 years old, with the help of his father he decided to take over the Massoglia farm, sending his grandfather into well-deserved retirement. Some years later, Chiara also joined the company following in her father's footsteps and listening to his wise teaching.

La Palera Winery, founded by Franco and Giovanna, is a family-run estate in Canavese, nestled at the foot of the Morainic Amphitheater. Known for its glacial origins, the region offers a unique terroir that allows the cultivation of red varieties like Barbera, Uva Rara, and Nebbiolo, alongside the renowned white variety Erbaluce, the "pearl" of the region. The winery is committed to sustainability and is SQNPI certified, emphasizing respect for the land and traditional production methods. Specializing in Passito wines, they produce both red and white passito, continuing an ancient tradition of natural grape drying. Their red Passito wines, such as Clianthus, made from Barbera grapes from a vineyard originally planted by Franco’s great-grandmother, are a nod to heritage. Additionally, Vin Ciaret, produced from Uva Rara (Bonardina), is crafted following historical methods to reproduce the classic "vin ciaret" of Borgomasino. The estate’s standout white wines include the Fiorita Passito di Caluso DOCG, a sweet wine made from dried Erbaluce grapes, and Calycanthus, also made from Erbaluce, vinified in the traditional 'ala moda veja' style. The winery also produces Erbaluce di Caluso DOCG in two variations: Cino, aged in steel, and Cino Prestige, aged in wood. The harvesting process is carefully conducted by hand, with grape clusters hung one by one in the passitaia for natural drying. Aging takes place in the estate’s historic tufa cellar, using wooden barrels. This artisanal approach to winemaking ensures a deep connection to the land and a dedication to preserving the Canavese tradition. La Palera’s mission is not only to produce excellent wines but also to share their passion, love for the land, and respect for time-honored practices with those who visit their winery.

Orsolani Winery, located in the heart of Canavese, is the perfect destination for wine lovers eager to discover the richness of the region’s viticultural heritage. Since the late 19th century, the Orsolani family has been dedicated to sharing the unique flavors of Canavese, particularly through their beloved Erbaluce grape. The story began when Giovanni Orsolani and his wife, Domenica, returned to Italy after a stint in the United States and opened a restaurant, Locanda Aurora. While Domenica managed the kitchen, Giovanni focused on cultivating vines and producing wine. Today, Orsolani Winery is fully committed to crafting wines that reflect the tradition and excellence of the region, producing approximately 150,000 bottles annually, 90% of which are Erbaluce. The family is proud to be part of the Comité Grandi Cru d'Italia, an association that preserves and promotes Italian winemaking excellence. The winery operates with a philosophy of sustainability, minimizing environmental impact through organic fertilizers and manual vineyard work.