The Piccolo Bacco dei Quaroni farm is divided into four parts, each with a specific vocation.
Casa Padroni, in the municipality of Castana, is the vineyard that is dedicated to the production of Buttafuoco. Recently planted vineyard, about 10 years old, with a density of over 4000 plants per hectare.
La Fiocca, in the municipality of Bosnasco, a 30-year-old vineyard with specialized Pinot Noir clones for red vinification imported directly from France. They are trained with Guyot and spurred cordon with a density of about 3000/4000 plants per hectare.
Campasso, in the municipality of Montù Beccaria, an area particularly suited to the production of red wine (Bonarda and Barbera), with vines that are over 50 years old. Plant of about 3000 plants per hectare.
Fornacione, in the municipality of Montù Beccaria, another area dedicated to red wines with new plants with high density of vines about 6000 plants per hectare and older plants of about 4000 plants per hectare, from which we obtain the aged Bonarda.
The cellar with its structures is organized in order to carry out a delicate crushing and destemming so as to extract only the noble parts of the grapes and a controlled temperature vinification to maintain the freshness and intensity of the wine. The vinification continues in heat-conditioned steel tanks to be able to control both the start of fermentation and the temperature or, depending on the wines, in oak wood vats.
Lately the temperature of the grapes is conditioned before vinification to carry out the cryomaceration in order to improve the perfume and color of the product.
To undergo an aging process that lasts for about 12-18 months, after vinification, only a small part of the production is placed in 13 quintal barrels. or in small 220 lt barrels.
The Buttafuoco is aged in large barrels, which is obtained from the vinification of Croatina, Barbera, Vespolina and Uva Rara grapes. From a long aging process this wine acquires importance and complexity to become an “austere” wine.
In the small barrels, on the other hand, both Croatina and Pinot Noir are refined and, with this type of aging, they manage to maintain their fresh aromas combined with the development of secondary ones such as pepper, almond, violet.
