Notes from Terra Firma:

"Silvano Reverdito purchased his first Barolo vineyard, Bricco Cogni, in La Morra in 1967. Over the following decades he added more La Morra  vines in Ascheri, Berri, Castagni, and La Serra, as well as Badarina in Serralunga d’Alba, Riva Rocca in Verduno, and Bricco San Pietro in Monforte d’Alba. The estate now totals 26 hectares and is managed by Silvano’s son Michele and daughter Sabina. They farm using traditional old-school methods – harvesting by hand and using no herbicides, pesticides, or chemical fertilizers.

Copper and sulfur are used sparingly in the vines to prevent mildew. In the winery, grapes are manually sorted, and fermentation takes place spontaneously in stainless steel, using native yeasts. The Barbera d’Alba is aged in stainless steel as are the Naschetta and Pelaverga along with the more recent introduction of amphorae. The Barolos are aged in large (and quite old) botti."