Lara Rocchetti & Luisa Sala (La & Lu = Lalú), who met while studying at the renowned University of Pollenzo – italy’s top university for Gastronomical Science. Their thesis was on designing a carbon-neutral winery. After gradauting, they each travelled abroad to gain experience with winemaking.

Sourced from vineyards in La Morra and Monforte d'Alba from vines too young to use for Barolo.

Grape: Nebbiolo

Soil: Varying but mostly Sant'Agata Fossil Marl - a limestone-clay typical of the area

Viticulture: Practicing organic. Hand-harvested