Breccia cherishes its land and the fact that most vineyards are located on very steep slopes.The topography make it one of the cooler climate parts of the region, with ideal conditions for the native varietals. The cooling winds and higher elevations south facing hillsides (over 1,000 feet) allow the vineyards to be planted in optimal locations.
The vines are dry farmed sustainably and grassed over, the focus being on a very low environmental impact, using no herbicides . The winery participates in an Europe-wide study of biodiversity, encouraging the nesting of native birds, insects and wildlife in the estate.
The soils that are composed of granite and calcareous argilo. In the spring, a careful disbudding is done by hand to minimize yield and ensure quality grapes. Rows are grassed over to encourage biodiversity. Harvesting is done by hand (as it is the most gentle method for the vines) to allow for better grape selection. Grapes are then brought to the winery in small cases to avoid crushing and oxidation.
Born in March, 1956 in Rocchetta Palafea, Giuseppe Rattazzo graduated from the Winemaking School of Alba and worked at a farm in the province of Pavia. He completed his training in Switzerland in the Canton of Ticino. In 2001 he officially took over from the long-standing oenologist Noè as a sign of continuity, but also with the contribution of his own personal experience.
The vines are dry farmed sustainably and grassed over, the focus being on a very low environmental impact, using no herbicides . The winery participates in an Europe-wide study of biodiversity, encouraging the nesting of native birds, insects and wildlife in the estate.
The soils that are composed of granite and calcareous argilo. In the spring, a careful disbudding is done by hand to minimize yield and ensure quality grapes. Rows are grassed over to encourage biodiversity. Harvesting is done by hand (as it is the most gentle method for the vines) to allow for better grape selection. Grapes are then brought to the winery in small cases to avoid crushing and oxidation.
Born in March, 1956 in Rocchetta Palafea, Giuseppe Rattazzo graduated from the Winemaking School of Alba and worked at a farm in the province of Pavia. He completed his training in Switzerland in the Canton of Ticino. In 2001 he officially took over from the long-standing oenologist Noè as a sign of continuity, but also with the contribution of his own personal experience.
