Amazingly Domodossola and the the Ossola valley have 700 years of winemaking history but yet at present there are just one or two other wineries making wine commercially – most of which is produced by those who come to stay here in the moutains at the various agriturismi for a few days. Edoardo’s jaunt into serious, natural winemaking is something unique to the valley.

His approach is one that I respect greatly as he plans to work with the varietals that have always been grown here, which is insists include Merlot, as well as Prunent – a Nebbiolo biotype – grown here for centuries, Barbera, Dolcetto, Vespolina, and the list goes on. In fact, his blend PSP is a celebration of this grape diversity as it’s a field blend of up to 13 grapes. The vineyard this comes from (confirm age) has been planted this way forever and thus Edoardo wanted to leave things the way they are.

Edoardo is a smart kid and based on the fact that he’s studied winemaking and worked around the globe (particularly in Australia where you could argue wine is maybe made more in the cellar than the vineyard) he is making wines the old fashioned “natural” way w/ a hand from modern technology. He believes in temperature controlled fermentations and swears by a piedi cuve as far as a native yeast starter. He also keeps a careful eye on the wines and is not afraid to rack when necessary, often an excuse in natural winemaking that can yield defects.