Bevione Winery

In recent years, we have engaged in a long process of replanting and modernizing the vineyards, ultimately adding to the Dolcetto, the most representative wine of this territory, other varieties: Langhe Nebbiolo DOC, Langhe Rosso DOC, and Langhe Barbera. Our wine range has also expanded to include Langhe Arneis DOC, Langhe Rosato, and a small selection of Barolo DOCG.

The company philosophy is to produce single-varietal wines, with care for the vineyards done by hand through appropriate pruning and careful thinning. During the harvest, the grapes destined for the winery are selected.

Vinification takes place in a well-equipped winery where traditional methods are complemented by modern technology, making the processing stages more reliable and gentle.

During the harvest, to prevent the grapes from deteriorating, the crushing—mechanical breaking of the grape—occurs quickly. This is followed by destemming. The resulting must is pumped into tanks, and thus begins the fermentation phase, which can be divided into three types: red fermentation, white fermentation, or rosé fermentation, depending on the wine being produced.

Once fermentation is complete, one of the most important stages of vinification begins: the wine is racked a certain number of times during its maturation in steel tanks, and subsequently, our selections are aged in large oak barrels where they will remain for about a year for aging.