Bric Cenciurio

The name of our company comes from an ancient vineyard, located in a historic place in Roero, called Bric Cenciurio.

Starting from here, in 1990 Franco Pittatore and his brother-in-law Carlo Sacchetto decided to merge their properties in Barolo and Roero, to give life to their dream: producing traditional high-quality wines. A dream, but also a solid project, carried out today by Franco's sons, Alessandro and Alberto, in their estate vineyards in Barolo, Novello, Castellinaldo, and Magliano Alfieri.

Their commitment to keeping alive the good agricultural practices learned from their ancestors, further improved by their oenological studies and continuous research, translates into good practices aimed to safeguard the natural cycles of the land.

Strictly manual labor, carried out with the same care and attention in each vineyard, a part of the land set aside to natural forest, thus renouncing to increase the production in favor of maintaining great biodiversity and an ideal microclimate, are the concrete signs of a commitment that continues in the cellar, with the maximum respect for the grapes and their natural times.

The name of our company comes from an ancient vineyard, located in a historic place in Roero, called Bric Cenciurio.

Starting from here, in 1990 Franco Pittatore and his brother-in-law Carlo Sacchetto decided to merge their properties in Barolo and Roero, to give life to their dream: producing traditional high-quality wines. A dream, but also a solid project, carried out today by Franco's sons, Alessandro and Alberto, in their estate vineyards in Barolo, Novello, Castellinaldo, and Magliano Alfieri.

Their commitment to keeping alive the good agricultural practices learned from their ancestors, further improved by their oenological studies and continuous research, translates into good practices aimed to safeguard the natural cycles of the land.

Strictly manual labor, carried out with the same care and attention in each vineyard, a part of the land set aside to natural forest, thus renouncing to increase the production in favor of maintaining great biodiversity and an ideal microclimate, are the concrete signs of a commitment that continues in the cellar, with the maximum respect for the grapes and their natural times.

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