Francesco Brigatti started making wine after finishing high school and turned out his first vintage in 1995. His grandfather kicked things off after World War I when he added vines to his farming repertoire. Today everything is farmed in an organic fashion without the use of systemic fertilizers, herbicides or fungicides. Manual harvests; long, gentle macerations; and aging in large old oak are the norm at Brigatti for the Nebbiolos, especially the very traditional Ghemme.
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