Poderi Cellario
Poderi Cellario tells a family story that began in 1971 with Giampietro, who was the first to vinify the only native grape varieties of Piemonte, and continues today with the third generation represented by Fausto and Cinzia, still following the path of local viticulture tradition. The winery is located in Carrù, in the heart of the province of Cuneo, and the property extends over 30 hectares divided into five different vineyards, covering the southern area of the Langhe. Viticulture is complemented by the cultivation of some hazelnut groves and areas left to woodland.
The roots of Poderi Cellario are deeply Piemontese, starting from the native varieties cultivated: the most important black grape of the area, to begin with, which earns the family the nickname of “Dolcetto specialists.” Certainly present are also Nebbiolo and Barbera, while the main white grapes are represented by Favorita and Nascetta, of which Fausto has been one of the most daring defenders, recovering also other minor grape varieties. The grapes are cultivated according to the principles of biodynamic agriculture, using horn silica and horn manure preparations, and the operations, both in the vineyard and in the winery, follow the lunar phases. The hilly slopes are closest to the Maritime Alps, at an average altitude of around 400 meters above sea level, and present a different series of soils. Dogliani reveals a red soil due to the high percentage of iron, while the San Luigi fraction has a mixed soil of sandstone and marl, with reddish parts; Farigliano shows a calcareous and poor soil, with the presence of Sant’Agata Fossil marls, the same found in the Langa del Barolo; Carrù and Piozzo, finally, located on the left bank of the Tanaro, have iron-rich and clayey soils, but with a deep layer of underlying sand. Leguminous and grassy plants are periodically planted to rebalance the nutrients between the rows.
The winery of Poderi Cellario is a forge of creativity where a wide range of labels is created: from still reds and whites, to refermented wines made using the ancestral method, up to the classic method, all types arePoderi Cellario tells a family story that began in 1971 with Giampietro, who was the first to vinify the only native grape varieties of Piemonte, and continues today with the third generation represented by Fausto and Cinzia, still following the path of local viticulture tradition. The winery is located in Carrù, in the heart of the province of Cuneo, and the property extends over 30 hectares divided into five different vineyards, covering the southern area of the Langhe. Viticulture is complemented by the cultivation of some hazelnut groves and areas left to woodland.
The roots of Poderi Cellario are deeply Piemontese, starting from the native varieties cultivated: the most important black grape of the area, to begin with, which earns the family the nickname of “Dolcetto specialists.” Certainly present are also Nebbiolo and Barbera, while the main white grapes are represented by Favorita and Nascetta, of which Fausto has been one of the most daring defenders, recovering also other minor grape varieties. The grapes are cultivated according to the principles of biodynamic agriculture, using horn silica and horn manure preparations, and the operations, both in the vineyard and in the winery, follow the lunar phases. The hilly slopes are closest to the Maritime Alps, at an average altitude of around 400 meters above sea level, and present a different series of soils. Dogliani reveals a red soil due to the high percentage of iron, while the San Luigi fraction has a mixed soil of sandstone and marl, with reddish parts; Farigliano shows a calcareous and poor soil, with the presence of Sant’Agata Fossil marls, the same found in the Langa del Barolo; Carrù and Piozzo, finally, located on the left bank of the Tanaro, have iron-rich and clayey soils, but with a deep layer of underlying sand. Leguminous and grassy plants are periodically planted to rebalance the nutrients between the rows.
The winery of Poderi Cellario is a forge of creativity where a wide range of labels is created: from still reds and whites, to refermented wines made using the ancestral method, up to the classic method, all types are