Luciano Sandrone
Summary
Luciano Sandrone operates a 27-hectare family estate in Barolo, Piedmont, producing primarily Nebbiolo-based wines from holdings that include the historic Cannubi Boschis vineyard with its calcareous marl soils and southeast exposure at 250-300 meters. The estate combines traditional methods with selective modern techniques, utilizing rotary fermenters for precise maceration control while maintaining rigorous production standards through their temperature-controlled facility and two-stage grape sorting process.
Heritage & Leadership
Luciano Sandrone established his winery in 1978, beginning with a small vineyard parcel in Cannubi Boschis. Working initially from his family's garage in Barolo, Sandrone developed his winemaking approach while employed at the Marchesi di Barolo estate. The winery's expansion proceeded methodically through the 1980s and 1990s, culminating in the construction of a modern facility in Barolo in 1999. Today, the operation remains family-run, with Luciano working alongside his brother Marziano, who manages the vineyards, and daughter Barbara, who oversees daily operations and export markets. The family maintains direct oversight of all aspects of production, from vineyard work to bottling.
Vineyards & Wines
The estate encompasses 27 hectares across several prime sites in Barolo. The flagship vineyard remains Cannubi Boschis, characterized by its calcareous marl soils and southeast exposure at 250-300 meters elevation. Additional holdings include parcels in Vignane and Merli, each selected for specific soil compositions and microclimates. The vineyards are planted predominantly to Nebbiolo, with smaller plantings of Barbera and Dolcetto. Vine age varies by parcel, with vines in Cannubi Boschis dating back to plantings from 1937. The estate produces four principal wines: Barolo Le Vigne, Barolo Aleste (formerly Cannubi Boschis, renamed with the 2013 vintage), Barbera d'Alba, and Dolcetto d'Alba.
Philosophy & Practice
The winery employs rotary fermenters, introduced in 1981, allowing precise control of skin contact during fermentation. Maceration periods are tailored to each vintage, typically ranging from 7-12 days. Aging protocols are specific to each wine, with Barolo spending 24 months in 500-liter French oak casks. Temperature control systems throughout the winery enable precise management of fermentation and aging conditions. The estate maintains detailed records of each vintage's technical parameters, allowing for consistent refinement of production methods. Grape sorting occurs in two stages: first in the vineyard during harvest, then again at the winery using a sorting table system implemented in 2001.