The farm he founded flourished and expanded and, now in its fourth generation, has won an important place in discussions not only of Dolcetto but also of a series of well made wines from other classic local varieties, such as Barbera and Nebbiolo, carried out by a trained and competent winery staff and with the aid of consulting oenologist Beppe Caviola, himself a producer of Dolcetto with an office and laboratory in the very centre of Dogliani.
Dolcetto is part of the history and DNA of the house, as is Barbera, but they have now been joined by three excellent Barolo selections: Terlo, Terlo, Terlo Vigna Costa Grimaldi, and Cannubi.