The son of a fine Caluso chef, Roberto has the love of the Canavese land in his DNA. A vineyard his parents gave him in 2000 was the point of departure for producing wines that use the noble white grape variety Erbaluce, while also spending time and resources, unlike other businesses, on the lesser-known red grape varieties that have always been grown in the area. His philosophy arose from his wish to give his wines a soul: a mark showing off the grape, the land, the climate and the winemaker. The young vintner says that ‘too often, in following the chimeras of the modern era, we forget what was done by our elders, who had the wisdom to wait and intervene only as needed and in total harmony with nature.’ The vineyards lie on the moraine hill that closes off the amphitheatre of the Serra di Ivrea.