Stefano Farina's wine career began when he was young at a restaurant he ran with his wife Giovanna.
However, not satisfied with the job of selling wine, Stefano soon began to burn his passion for winemaking.
He started trading in 1930, became interested in the steel industry, and when the business got off to a good start,
Finally, in 1939, Stefano founded his own winery, Vinicola Stefano Farina.
He promised his three sons, "I will never let go of my most beloved wine and viticulture in my life." To carry on that will
One of his sons, Giancarlo, studied abroad in Aruba and studied brewing. His son, Stefano's grandson, inherited this winery and
Stefano Farina's winemaking continues to this day.
Traditionalism in the vineyards, winemaking uses the latest technology to make wine.
In fact, it is said locally that Barolo will take its full potential in 20 years and Barbaresco in 15 years.
However, considering the fact that it has to withstand the consumption of the world market and the storage cost of 15 to 20 years in the warehouse,
How to tackle the real problem of becoming enormous. The worries of the producers are endless.
Therefore, in the field, it is natural to produce the traditional grape variety "Nebbiolo".
Making aromatic, silky, aromatic wines along the land, terroir.
Of course, it is natural according to the DOCG regulations, but it is hand-picked.
On the other hand, in wine making, we use a "micro oxygenation" device to reduce astringency.
It promotes the stability of color tone by the stable bond of phenol component.
In this way, even if the wine is a young vintage, if you open it and wait for a while, you can enjoy the original fragrant appearance.
When decanting, the highly volatile scent will inevitably fly away.
When ordering at a restaurant, it is difficult to have them open one or two days in advance.
The characteristics of Barolo and Barbaresco wines are matched to the current market.
Isn't the appearance of generously using the latest technology a fusion of tradition and the latest technology ?
In addition, using the latest technology, we will deliver stable quality by sucking oxygen in the bottle during bottling and making the bottling aseptic chamber.
All for the trust and peace of mind of our customers who picked up Stefano Farina wines.
