Fabrizio Battaglino cultivates his small Piedmontese vineyards in the Roero region with heart, precision, and a great deal of manual labor. One of his historic plots – his grandfather's Colla vineyard – once laid the foundation for today's DOCG Roero and reflects his deep connection to this special terroir.
The estate is located in Roero, a historic hillside region north of Piedmont’s Langhe, defined by sandy and limestone-rich soils of ancient marine origin. Since the early 1960s, the Battaglino family has tended small parcels around Vezza d’Alba. The historic Colla vineyard, passed down through generations, played a key role in producing the first officially recognised Roero DOCG – a legacy the family is still proud of. For Fabrizio, this origin is not a slogan but the foundation of his daily work.”
Fabrizio grew up in the Roero – among sandy hillsides, steep vine rows, and soils that change character every few metres. He works quietly, with focus and an impressive closeness to his vines. No showmanship, no big statements: just careful craftsmanship and a natural respect for the plants. He knows every parcel intimately, and each vintage demands its own attention. His wines reflect this: calm, clear, and unadorned.
For Fabrizio, good wine begins in the soil and in understanding the vine. The sandy Roero soils give his white wines fine aromatics and his reds elegance and depth. His approach is intentionally simple: observe, respect, intervene only when needed. Living soils, precise manual work, and an authentic expression of the terroir are at the core of his philosophy. His wines should show where they come from – nothing more, nothing less.
Location and soils
The soils of the Roero are light, sandy and calcareous soils of marine origin, which give the wines finesse, clarity and a pronounced aromatic depth.
Vines
The vines grow on small, carefully cultivated plots , whose sandy and calcareous soils give the wines elegance and a clear, unadulterated expressiveness.
Climate
The climate in Roero is characterized by warm days, cool nights and constant winds , which allow the grapes to ripen slowly, retain their freshness and aromatic precision.
In the cellar, Fabrizio continues the same restrained and precise approach he uses in the vineyard. Each parcel is vinified separately to preserve the nuances of its soil. Fermentation is temperature-controlled, with minimal intervention – no unnecessary extraction, no excessive technology. Ageing in steel or wood depends on the grape variety and the nature of the vintage. The goal is a wine that shows balance, clarity, and depth without ever covering its origin..
Fabrizio Battaglino focuses on small, sandy Roero parcels, vinifies each plot separately, and intervenes as little as possible. His wines reflect exactly that: clarity, precision, and the pure, unforced expression of their terroir.
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