Poderi Cellario — Carrù, on the quieter western edge of the Langhe, Piedmont, and one of those third-generation family stories that just gets better the more you dig. Fausto and Cinzia Cellario farm 30 hectares across five sites in the southern Langhe — not just vines either, hazelnut fields and woods thrown into the mix too. Organic certified, exclusively indigenous Piemontese varieties, real commitment to tradition rather than chasing whatever's trending.
Their Dogliani plot up in Novello and Monforte has earned them a bit of a reputation as genuine Dolcetto specialists, but honestly the whole range deserves attention — Nebbiolo, Barbera, Arneis, Favorita, Moscato, Nascetta, Grignolino, even old rarities like Doux d'Henry. Indigenous yeast only, no filtration, and here's the properly lovely bit — Cinzia developed an allergy to sulphites, so most of the range runs on next to none or zero added sulphur. Not easy at any scale, let alone thirty hectares.
What really gets me is their whole outlook. Fausto's line is something like "the winemaker is simply a spectator who watches a miracle of nature happen, every year different, every year unique." That's not marketing speak, that's a genuine philosophy of getting out of the way and letting the fruit do what it wants to do.
Proof, once again, that serious Piedmont wine doesn't need a serious price tag to be genuinely great.
Poderi Cellario — Carrù, on the quieter western edge of the Langhe, Piedmont, and one of those third-generation family stories that just gets better the more you dig. Fausto and Cinzia Cellario farm 30 hectares across five sites in the southern Langhe — not just vines either, hazelnut fields and woods thrown into the mix too. Organic certified, exclusively indigenous Piemontese varieties, real commitment to tradition rather than chasing whatever's trending.
Their Dogliani plot up in Novello and Monforte has earned them a bit of a reputation as genuine Dolcetto specialists, but honestly the whole range deserves attention — Nebbiolo, Barbera, Arneis, Favorita, Moscato, Nascetta, Grignolino, even old rarities like Doux d'Henry. Indigenous yeast only, no filtration, and here's the properly lovely bit — Cinzia developed an allergy to sulphites, so most of the range runs on next to none or zero added sulphur. Not easy at any scale, let alone thirty hectares.
What really gets me is their whole outlook. Fausto's line is something like "the winemaker is simply a spectator who watches a miracle of nature happen, every year different, every year unique." That's not marketing speak, that's a genuine philosophy of getting out of the way and letting the fruit do what it wants to do.
Proof, once again, that serious Piedmont wine doesn't need a serious price tag to be genuinely great.
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