Didier Gerbelle is from a family, like so many other families in the region, that has produced wine for a long time, but with holdings so small that production was only for consumption at home. But around 10 years ago, he was able to expand his holdings slightly (to a still tiny 2.8 hectares of terraced vines) and begin commercial production. He uses all organic methods and natural fermentations, with the help of some training down in the Langhe. Ten years later, he was even able to find an American importer to bring a small amount of his wine across the ocean.
Cornalin , Fumin , Premetta
Floral , Juicy