In spite of graduating in Political Science, Giuliano Bosio decided to stay in the hills of Almese to salvage and cultivate old vineyards and olive groves, thus carrying on the tradition inherited from his family. In 2003 he thus gave life to this small family farm in an area where the land enjoys an excellent aspect.
To preserve biodiversity and natural balance, he avoids exploiting the soil intensively. All work is carried out by hand and yields are deliberately kept low to optimise quality.
Production focuses on wines made with rare native Susa Valley grapes and fine oils made with leccino and peranzana olives. The standout wines are made exclusively with the baratuciat grape: the still Gesia veja and Autvin and Gesia veja, plus a passito, A passeggio, and a Metodo Classico spumante (Cin cin nato). The range also comprises a still red wine, El Prussian, made entirely with the becuet grape, El Prussian, another with 40% avanà and 60% becuet, Le Mute, and Una Tantum, a rosé with nebbiolo and baratuciat. The wines are popular at both national and international level.
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