The Abrigo Fratelli – winery has a long story to tell: It was not originally located at the Cascina dei Berfi, its actual location but the Abrigo familly arrived here from Barbaresco area in 1935 and settled on these sheltered hill that gently stretches to reach Piedmont sunrays. The reality of the Langhe was poor. Every morning the farmer was keeping himself busy with the cultivation of wheat, corn and hay for the animals of the stable. The land dedicated to the vine was limited: the priority was to fill the granaries to overcome the winter.

As time flew by, viticulture in Piedmont gradually had become predominant, especially since the 60s with the birth of the denominations of origin. It was the exact period when Ernesto’s father Aldo and his brother Franco started to lead the winery together.

Very soon the family realized that the lands of Langa were suitable for the elaboration of great wines. So Ernesto had decided to attend the Enological School of Alba, and successfully graduated from it in 1976. Soon after he started to produce first bottles with the label “Abrigo Fratelli”.

The family focused on the famous and much-loved variety here in Piedmont: The Dolcetto grape, from which wine makers were obtaining surprising results by cultivating it on Diano’s hills. Over the years, the production expanded, and the winery started to grow Barbera, Chardonnay, Nebbiolo, Arneis and Favorita grapes alongside with the Dolcetto.

With the advent of the new millennium, a long period of experimentation with the production of the first Alta Langa DOCG Metodo Classico had started. 2013 was an important year for the winery, as the most well-known Piedmont wine Barolo DOCG was vinified for the first time, harvested in the Ravera cru of Novello.

Today the winery is constantly expanding and the annual wine production is about 35,000 bottles a year.

The establishment is still led by the family itself : Ernesto collaborates with his sister Mariarita and his son Walter; his son-in-law – the enologist Emanuele Antona – manages the cellar.

 

The company’s employees have been trained well over the years to integrate in a better way with the philosophy of a family business.

Recently the company has seen a profound necessity to combine the traditional quality with the modern innovation; it acquired new winemaking techniques alongside with the most fascinating packaging method: the Albeisa bottle completes the idea of ​​local tradition, and the new brand summarizes this change in the best way.