After relocating to his parent’s summer home in Barbaresco, “La Berchialla”, a property that has been in the family for over 200 years, Olek slowly began carving out a reputation for himself. Since the first vintage in 2005, he has remained committed to working without chemical input in both the vineyard and the cellar. This groundwork makes for healthy fruit that allows him to adopt a hands-off approach after harvest - he works strictly with indigenous yeasts and minimal additions of sulphur. Easily some of my favourite Barberesco’s, and soon they’ll be your favourites too.