The Pigato comes from pure grapes of the grape variety of the same name, grown in Albenga in the most natural way possible.

The bunches, once perfectly ripe, are harvested strictly by hand and brought to the cellar, where the path of non-interventionism continues, or rather, one free from forced techniques.

Fermentation takes place thanks to indigenous yeasts, with a skin maceration lasting from seven days to three weeks, allowing the extraction of everything valuable the skins can offer. A structured and macerated Pigato. The 2019 vintage, in particular, after a few years in bottle, shows a beautiful structure, balanced evolution, and plenty of pleasant freshness.

Rocche del Gatto - Fausto De Andreis

With over 60 harvests behind him, Fausto has made the most of his great experience, refining his style while distancing himself from the dictates of modern oenology. His first experiences date back to the 1950s, when he learned from his father the love for the vineyard and developed his winemaking techniques year after year.

Rocche del Gatto was founded in 1982 with the idea of interpreting wine according to traditional knowledge: careful vineyard management, fermentations activated by indigenous yeasts, long skin macerations, and the proper rest before bottling. Technology becomes only a supporting tool, carefully measured and used at the right time.

Fausto De Andreis is without doubt an anarchist of wine, and anyone who has spoken with him knows it. He proves it through his strong positions against tasting commissions and regulations, and through his decision to produce wines that are simply witnesses to the magical triangle of vintage, grape variety, and territory. Every bottle has its own unique story, waiting to be discovered.