Set amongst the hills of the Langhe, the Barolo and Dogliani region embodies two winemaking identities deeply rooted in the complexity of the landscape. The climate is a cool, temperate subcontinental one, sheltered by the Alps and tempered by the currents of the Ligurian Sea; towards Dogliani, it takes on cooler characteristics, influenced by the proximity to the Cuneo plain. The geology stems from the ancient seabeds of the Piedmont Tertiary Basin and alternates between marl, sandstone and sedimentary formations, each imparting distinct nuances to every hill. In the Barolo region, the Sant’Agata Fossili marl and the Diano sandstone predominate, whilst in the Dogliani area the Lequio Formation is also widespread, with soils that favour wines of particular expressiveness. Nebbiolo dominates Barolo production, giving rise to structured, long-lived and complex wines, crafted through prolonged maceration and ageing processes that harmonise tannins, aromas and depth. Dogliani, on the other hand, showcases Dolcetto, a historic grape variety of the southern hills, producing fragrant, balanced wines with a fruity character, underpinned by a pleasant freshness. Alongside the main appellations, the local heritage includes Barbera, Freisa and other traditional grape varieties, cultivated in the hills with careful attention to aspect, individual plots and a precise understanding of the terroir.