SYMBOLS OF A SPECIAL LAND
Arneis, Sauvignon, Favorita, Dolcetto, Grignolino, Barbera and Nebbiolo are the main varietals grown on the Cravanzola estate. Their genetic and production properties lead them to ripen at different times between late September and mid October. Affording respect to the ripening process is as important a precursor of quality as the choice to allow a wine the time to mature and age until it reaches its optimal condition.
The large cellars at Cascina Schiavenza play host to the wines on their slow process of development, during which steel alternates with wood and different sizes of barrel. Know-how and technology accompany the work, limiting any external – especially chemical – intervention in order to bring to the table elegant, strictly natural wines with great personality.
Each wine is crafted from a variety and a terroir, and with a technical and professional footprint: each product is distinguished by a bespoke approach, dividing them into three categories: