Abour us

Experimentation and sustainability are the foundations of the production philosophy of Adriano Moretti, the young Roero “vigneron” of the BAJAJ winery. Adriano grows his 4 ha by applying “good” agronomic practices (organic fertilization, mechanical weeding, cautious phytosanitary treatments) and, in the cellar, chooses not to filter the wines, clarifies only with substances of vegetable origin and prefers the use of indigenous yeasts. It’s peculiar the vinification of Arneis and Nebbiolo in terracotta amphorae as well as the classic version.