“Campi Raudii (Latin for red fields) is the name of one of the most important battles in Roman history which took place near the estates current foundation. Nebbiolo (95%) Vespolina (5%). Fermentation in concrete vats (28-30C) with selected yeasts native to the region for about 10 days with no temp control other than racking into a cooler cement tank. 2-3 pump overs per day. The wine is racked off the gross lees into cement tank until transferred to oak the following spring (towards the end of May). Ages in old oak for one year and finished in cement. The classical labels that adorn Vallana’s bottles represent the family’s connection to the past, as well as their deep roots in the wine world. The estate as we know it today was formed in 1937, but the Vallana name was synonymous with great wine as early as the 18th century. Vallana is situated in the village of Maggiora in the Alto Piemonte, more than 100 miles north of Barolo. Today, the estate is run by Giuseppina Vallana, together with her son Francis (a Ph.D. in Viticulture and Oenology), and her daughters Marina and Miriam.