Fausto and Cinzia Cellario are third-generation winemakers in Carrù, on the southern edge of the Langhe in Piedmont, and they represent a very different side of the region.
The family works exclusively with indigenous Piemontese varieties, defends local winemaking traditions fiercely, and farms all organically. All fermentations take place with indigenous yeasts, and sulfur is only added in tiny quantities at bottling when necessary.
The È Rosso is their 1-liter Barbera: hand-harvested into small bins, spontaneously fermented with 10 days of maceration, aged a year in large cement tanks, and bottled without fining or filtering.
Fausto describes it simply as the wine his grandfather made, and that's exactly what it tastes like.
