Text by: Greg Somm
One of the most important questions for a winemaker for me has always been why he makes the wine the way he does, and what he ultimately focuses on. I think this is the foundation of foundations in any direction of art, and wine in this case is certainly no exception.
Piedmont, like any other winemaking region, cannot be constant. New winemakers regularly appear there too, about once every ten years, driven by their sense of wine and understanding of what they want to do. But the question also concerns traditions and authenticity, doesn't it?
Wine detached from its place is no more than fermented grape juice. I want to get that very sense of place from the wine, and for me, this is the sense of terroir. Is it possible to make a wine in this case that does not quite reflect the place, but is original and beautiful in its own way? Of course, it is possible. But should it now be considered the best? That is a question that everyone should answer for themselves...
