Fermented and maturated in oak vats. No added yeast. Spontaneous fermentation resulting form the addition of freshly pressed Barbera grapes juice that contains the skins, directly from a viticulturist near Alba. Brewed once a year at vintage time obviously.Vintage 2015

This Beer is inoculated by wild yeasts (Brettanomyces included) and lactic bacteria, both present in Lambic spontaneous fermentation. Small, dark and very sweet Damaschine variety plums are added in steeping to restart a new fermentation to characterize the product.

Brown Flemish ale style/Oud Bruin. Matured for 12 months in oak barreles. Vintage 2011

Italian Imperial Coffee Spiced Stout Top Fermented Beer. It is the same basis that gave birth to Papëssa too. It goes to barrel (barrique) and stay there for 12 months. During this period Valter adds coffee and spices. The name Marché ’l Re is a card game name very played here in Piedmont in the past. People were used to play it in coffee shops, drinking coffee with fernet (Fernet is a type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices). Inspiring to that, Valter uses a blend of Caffè Vergnano (a very famous brand of coffee from Chieri) and spices as rhubarb, saffron, gentian and cinchona

Blend of four years to which, Nis Nebbiolo grapes typically used for Barolo wine from vineyards of La Morra village, are added.

Sour Imperial Stout. Best Before shown on bottle: End 2015.

Sour ale aged for 12 months in oak barrels with pears from Piemonte

Sour oak aged saison.

Sour oak aged saison matured with Serpilla thyme.

Sour oak aged saison matured with sour cherries.

Sour oak aged saison matured with Serpilla thyme.

Sour oak aged saison matured with Serpilla thyme.

Sour oak aged saison matured with Violets