Journal
Notes from the hill.
Harvest diaries, cellar advice and the occasional recipe from the Ferrante kitchen.
Harvest diary: picking Nebbiolo in the fog
Why our last grapes come in under the nebbia — and what eleven days of cool mornings did for 2026.
Read the diary →
How (and when) to decant an old Barolo
Standing the bottle, finding the sediment and the case for decanting less than you think.
Steel, oak and tufa: where our wines rest
A walk from the fermentation hall to the 19th-century cellar carved into the hill.
Rosato season on the terrace
Our pale Nebbiolo rosé, three summer plates and the best seat for sunset.
A first-timer’s guide to the cellar door
What to wear, how much to taste, and why spitting is perfectly polite.
2019: the vintage we waited for
A warm summer, a cool September and the Riserva we are finally ready to release.
The cellar door
Taste the hill where it grew.
Seated tastings Thursday to Monday, 10:00 – 18:00. Booking ahead guarantees a table by the barrel-room window.