Elio Sandri is an artisan producer of Barbera, Nebbiolo, Barolo and Dolcetto in one of the most renowned areas of Piedmont. He is one of the few winemakers in the area who work with respect for tradition and focus on enhancing the terroir, reducing interventions in the vineyard and cellar to a minimum. Elio began dedicating himself to wine at a very young age (the first harvest at 16 years old) and took over the reins of the family business, Cascina Disa, founded in 1965 in the hamlet of Perno in Monforte d'Alba. Cascina Disa has a long winemaking tradition: already at the beginning of the 15th century there was a settlement of monks who produced wine there. The vineyards are all around the cellar and Elio's approach is totally natural: no herbicides, pesticides or chemical fertilizers are used, which break the balance between the vines and the earth. The rows are completely covered with wild grasses and only copper and sulfur are used to protect the plants. Near the vineyard there is a dense wooded area which is preserved to guarantee a microclimate and biodiversity that are also very important for the vines. The cellar is built under the house and partly buried in the hill. The manual harvest allows you to best select the grapes that will be pressed in search of the highest quality. Spontaneous fermentation contributes fundamentally to expressing the peculiarities of the territory and takes place in large ancient oak barrels and in concrete tanks, but there is no shortage of experiments in small amphorae. Time is the central theme of Elio's work: wine must be awaited and respected. Even for the Barolo Perno Vigna Disa, the top of the range, the aging time in barrel changes often: the minimum required by the specifications is 18 months, but there is no maximum limit of length of time in wood, to preserve both the integrity of the fruit and longevity.