Laiolo Reginin Winery
Laiolo Reginin Winery born in Vinchio, in the heart of Monferrato. It was founded by Guido Laiolo in 1943, who even 70 years ago was playing among his father's barrels. In 1999, the reins of Laiolo Reginin passed into the hands of Paolo, Guido's son, who, driven by the same love for the land that has always characterized his father's work, together with his wife Anna, ushered in a new era for the winery. Agricultural practices in the vineyard were reimagined to achieve high levels of sustainability, with a total exclusion of herbicides and desiccants.
In their 7 hectares of vineyards, genetically modified vines are also banned, and manual harvesting is mandatory. This approach aims to create wines that fully reflect their terroir, thanks to the nature of their soils – yellow sands, tuff, and clay.
In the winery, they follow these philosophies in their processes, conducting fermentations solely with wild yeasts, without temperature control. The still wines are bottled on the premises using a special gravity-fed system that prevents the wine cells from being compressed and altered. They have chosen to use lighter glass bottles to reduce environmental impact in terms of disposal and transportation, and their corks are strictly of (good) cork. Thanks to these practices, Paolo bottles wines that faithfully express the Monferrato territory, characterized by a frenetic and satisfying drinkability.
Laiolo Reginin Winery born in Vinchio, in the heart of Monferrato. It was founded by Guido Laiolo in 1943, who even 70 years ago was playing among his father's barrels. In 1999, the reins of Laiolo Reginin passed into the hands of Paolo, Guido's son, who, driven by the same love for the land that has always characterized his father's work, together with his wife Anna, ushered in a new era for the winery. Agricultural practices in the vineyard were reimagined to achieve high levels of sustainability, with a total exclusion of herbicides and desiccants.
In their 7 hectares of vineyards, genetically modified vines are also banned, and manual harvesting is mandatory. This approach aims to create wines that fully reflect their terroir, thanks to the nature of their soils – yellow sands, tuff, and clay.
In the winery, they follow these philosophies in their processes, conducting fermentations solely with wild yeasts, without temperature control. The still wines are bottled on the premises using a special gravity-fed system that prevents the wine cells from being compressed and altered. They have chosen to use lighter glass bottles to reduce environmental impact in terms of disposal and transportation, and their corks are strictly of (good) cork. Thanks to these practices, Paolo bottles wines that faithfully express the Monferrato territory, characterized by a frenetic and satisfying drinkability.
