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The Rovero family has been producing wines and distillates on their property in Asti since the late 1800s. The estate is currently run by brothers Claudio and Michelino, who manage all aspects of viticulture, and their sons, Enrico, the oenologist, and Simone, the master distiller. The Rovero family pioneered organic farming in Piedmont in the 1980s, receiving certification for grapes in 1992 and later for the entire farm production. The 25ha property, situated in a magnificent valley between Langhe and Monferrato, is covered with woods and vineyards and encompasses the wine cellar, distillery, farm, and an agriturismo. The family grows 20ha total of grapes, 60% of which is Barbera, with the rest split between Grignolino, Nebbiolo, Sauvignon Blanc, Cortese, Moscato, and Brachetto. On the remaining 5ha, they grow hazelnuts, fruits, vegetables, cereals, and raise bees for honey. In the cellar, fermentations are carried out spontaneously with indigenous yeasts in stainless steel or oak barrels. The wines are not fined or filtered, and minimum doses of sulfites are used only at bottling.