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About Winery and Wines
We are Ghëddo, a small and young winery. We have no coats of arms or noble lineage to lean on—just the story of our land, which we know, respect, and strive to enhance every day.
We cultivate around three hectares of vineyards. This scale allows us to give each vine the individual care and attention it deserves and to know our soil inside out. Three principles guide our work: respecting the vineyard ecosystem, making good wine, and having fun while doing it.
We own vineyards in La Morra and work others in Roddino, the Roero, and the Tortona area. Our winery is located in Monforte d’Alba, in the Bussia area and our tasting room, the "Ciabot", just out of the village of La Morra.
The Ciabòt of Rocchettevino is an 18th-century building on two levels. On the lower floor, there was—and still is—a well; we’ve transformed the space to include a bathroom and a storage area.
The upper floor, originally used for shelter and rest, has retained its welcoming spirit. This is where we hold tastings when the weather doesn’t allow us to gather under the outdoor pergola. It offers our guests a warm and inviting space to sip our wines. Originally, there was a fireplace here, which we’ve converted into a modern wood stove.
The vineyard landscapes of Langhe-Roero and Monferrato are a UNESCO World Heritage Site. When we restored the Ciabòt in 2021, we did so with great care, respecting the character of the building, recovering original architectural elements, and restoring or repurposing the original wooden furnishings.
Our wines reflect each vintage faithfully—for better or worse. Everything starts with meticulous work in the vineyard, which carries through to a spotless, precise approach in the cellar. That same clarity is what we aim to express in the glass: clean, honest aromas.
We personally take care of every detail—from pruning to crafting our bottle crates using reclaimed wood. That’s what makes us proud.
TINAAR
Grape Varieties and Origin: 33% Nascetta from calcareous marl in the municipality of Novello (CN), 33% Arneis from sandy soils in the municipality of Corneliano (CN), 33% Timorasso from clay and limestone soils in Carezzano (AL).
Vinification: Soft pressing, decantation, and subsequent maceration for 48-72 hours at the beginning of fermentation, which takes place in stainless steel tanks with partial temperature control.
Aging: Aged on the lees in stainless steel tanks until the following September, followed by further aging in the bottle.
DOLCETTO D'ALBA
Grape Variety and Origin:
100% Dolcetto, sourced from an old vineyard in the municipality of Roddino, located at 600 meters above sea level. The vineyard faces northeast and lies on clay-silt soil.
Vinification:
Alcoholic fermentation takes place in stainless steel tanks. The skins are left to macerate in contact with the wine for 6 days.
Malolactic Fermentation:
Occurs in November, immediately following alcoholic fermentation.
Aging:
The wine is aged for 6 months in stainless steel tanks, followed by bottle aging.
BARBERA D'ALBA SUPERIORE
Grape Variety and Origin:
100% Barbera, sourced from two vineyards in the municipality of Monforte d’Alba, located at an altitude of approximately 400 meters above sea level. The vineyards face west and lie on clay-silt marl soils.
Vinification:
Alcoholic fermentation takes place in temperature-controlled stainless steel tanks. The skins remain in contact with the wine for 15–18 days during maceration.
Aging:
The wine is aged for about 6 months in a 30hl Slavonian oak cask.
LANGHE NEBBIOLO
Grape Variety and Origin:
100% Nebbiolo, sourced from the Brandini, Berri, and Rocchettevino vineyards located in the municipality of La Morra, on mid-hill slopes at around 400 meters above sea level. The vineyards have southern, western, and southeastern exposures.
Vinification:
Alcoholic fermentation takes place in stainless steel tanks. The skins remain in contact with the wine for 10–12 days during maceration.
Malolactic Fermentation:
Occurs in November, immediately after alcoholic fermentation.
Aging:
A portion of the wine is aged in stainless steel, and another in 20hl French oak casks for about 10 months, followed by bottle aging.
BAROLO
Grape Variety and Origin:
100% Nebbiolo, sourced from a selection of grapes grown in vineyards in La Morra at approximately 450 meters above sea level. The vineyards face west and lie on Miocene-era sedimentary soils—calcareous, with a loamy-silt texture.
Vinification:
Alcoholic fermentation takes place in stainless steel tanks. The skins are macerated for 25–30 days, with about half of the time under submerged cap.
Malolactic Fermentation:
Occurs in November, immediately following alcoholic fermentation.
Aging:
The wine is aged for one year in old French oak barriques, followed by additional aging in a large 20hl Slavonian oak cask.
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