Alessandro e Gian Natale Fantino
Summary
Brothers Alessandro and Gian Natale Fantino operate a small 800-case winery in Monforte d'Alba's Bussia cru, producing primarily Nebbiolo-based wines from south-facing vineyards with calcareous clay soils at 350-400 meters elevation. Their traditional approach includes extended maceration with indigenous yeasts in concrete tanks, aging in large Slavonian oak casks rather than barriques, and hands-on involvement throughout the entire winemaking process.
Heritage & Leadership
The Fantino brothers, Alessandro and Gian Natale, established their winery in the late 1980s in Monforte d'Alba, one of the key communes in Piedmont's Barolo zone. Prior to founding their own label, both brothers worked alongside Bartolo Mascarello, a significant figure in traditional Barolo production. This formative experience shaped their winemaking philosophy and technical approach. Alessandro manages the vineyards while Gian Natale oversees the cellar operations, creating a complementary partnership that leverages their respective expertise. Their winery remains family-owned and operated, maintaining a deliberately small production scale that allows for meticulous attention to each vineyard parcel and wine.
Vineyards & Wines
The Fantino brothers' vineyards are situated in the Dardi section of Bussia, a historic cru in Monforte d'Alba. Their holdings include parcels planted to Nebbiolo, Barbera, and Dolcetto at elevations between 350 and 400 meters above sea level. The vineyards feature the classic calcareous clay soils typical of the Barolo region, with southern and southwestern exposures that facilitate optimal ripening of Nebbiolo. Their portfolio centers on three main wines: Barolo "Cascina Dardi," produced from Nebbiolo grown in their Bussia vineyards; "Rosso dei Dardi," a Nebbiolo from younger vines; and Barbera d'Alba "Cascina Dardi." The Nebbiolo vines for their Barolo average 30 years of age, contributing to the structural depth of their wines.
Philosophy & Practice
The Fantino brothers adhere to traditional Piedmontese winemaking methods. Their Barolo undergoes extended maceration periods of 20-30 days, followed by aging in large Slavonian oak casks (botti) for a minimum of two years, avoiding the influence of small French oak barrels. Fermentation occurs with indigenous yeasts in concrete tanks without temperature control, allowing for natural progression of the fermentation process. For their Barbera, they employ shorter maceration periods of approximately two weeks, with aging taking place in a combination of stainless steel and large oak vessels. The brothers practice minimal intervention in both vineyard and cellar, focusing on expressing the characteristics of their Bussia terroir rather than winemaker influence. Their annual production remains limited to approximately 800 cases total, enabling them to maintain hands-on involvement throughout the winemaking process.