For almost 20 years, the Cibonfa family has been recovering the last historic vineyards around Exilles, which otherwise would have been doomed to abandonment, at an altitude between 750 and 950 metres, on the rocky faces below the Cels hamlet, right in front of the Fort.

The old local grape varieties – Avanà, Bequét and Neretta Cuneese – are associated with the more commonly used Barbera and Dolcetto. Since 2010, it has been producing the rare Ice Wine that requires especially low temperatures to turn into wine. It should also be noted that Valsusa DOC is a selection of the Avanà grape variety made into wine by itself; using its marc, the Vieux Moulin distillery returns a dry grappa that, like all of the company’s products, is sold directly at the Exilles point of sale or in some shops in the upper and middle valley. The short supply chain, first of all.