Today Odilio, along with his son Mattia, work the vines and make the wines in a very traditional manner. They have almost 5 hectares in the DOC's of Bramaterra and Coste della Sesia. The vineyard work is done using guyot training, only sulfur and copper treatments at minimal levels and compost but no fertilizers. Grapes are picked by hand, destemmed, fermented in underground cement tanks for about 12-14 days, racked into stainless for malos and then put into barrels around the end of December (or left in stainless in the case of Pramartel). There is no fining or filtration. Sulfur is used at the following levels: 12gm on destemmed grapes, 3gm on racking which is done only when necessary and before the bottling.

D.O.C Coste Della Sesia "Nebbiolo":
Nebbiolo with 12% of Croatina. Odilio uses the same vinification but then ages it in 500-liter barrels (no new wood) for 18 months. The vineyards are in a southwest-facing terraced amphitheater where the soils are sandy and limey.

D.O.C Bramaterra Rosso:
From their oldest vines, in a high elevation vineyard on porphyry soils that drain extremely quickly and are full of minerals and nutrients. The vinification is the same as the last two wines. The wine is aged in large botti of at least 1250 liters in underground cellars for at least 30 months, then in bottle for 6 months before release. It is 70% Nebbiolo, 20% Croatina, 7% Vespolina and 3% Bonarda.