Resources

What we
know.

Five topics we have something to say about: natural wine, Barbera, the Monferrato territory, organic farming and how wine is made in our cellar.

A crate full of freshly picked grapes between the rows at Tenuta Magrini

Natural Wine

What natural wine actually means. Spontaneous fermentation, indigenous yeasts, no additives: a way of working in the vineyard and the cellar, before it is a commercial category.

II.

Barbera

Piedmont's native grape, the backbone of everything we make. History, character, variations, and why this choice was never in question for us.

III.

Monferrato

A territory of hills, marl soils and wind. Grazzano Badoglio, its aspect, climate and viticultural history. The place that shapes our wines before we ever touch them.

Cover-cropped rows in the organic Tenuta Magrini vineyard

IV.

Organic Farming

ICEA certification, no herbicides since 2021, soil health as a priority. What it means to tend a vineyard when you decide that chemistry is not a shortcut you are willing to take.

Oak barrels in the Tenuta Magrini cellar, under the brick vault

Winemaking

Hand harvest, steel, barrique. The technical choices we make, and the ones we do not. The story of the work from grape to bottle.