Commitment to Terroir and Philosophy
All Hilberg Pasquero wines strive to embody the purest expression of their terroir. This commitment is reflected in our registered trademark, bio-ergo-dynamic (established in the early 2000s, well before the natural wine trend and European Commission regulations). Ergon—the work of the vigneron—is at the heart of our philosophy. As positive actors in the process, we make conscious choices rooted in experience, science, common sense, and a touch of belief.
Biodynamic Practices and Sustainability
We follow biodynamic principles in the vineyard, and our wines are organic and vegan-friendly. They ferment with indigenous yeasts, undergo spontaneous fermentation, are not clarified, and contain very low levels of sulfites.
Mon Suri: A Unique Expression of Nebbiolo
Mon Suri is made from 100% Nebbiolo grapes. Part of the vineyard is our massal clone selection, while another part is planted with the michet clone. Suri or Sori is the local term for the best-exposed sites, usually facing south or southwest, which enjoy significant temperature fluctuations and consistently produce the best grapes, even in challenging vintages. The CRU MGA is Monteforche, the highest hill in the Roero village of Priocca.
Roero’s Ideal Terroir
This well-ventilated plot faces south and opens onto the Tanaro Valley (left bank), directly across from the village of Barbaresco. In this vineyard, the old vines have very deep roots that reach down to the marl and harder layers of the region’s characteristic white clay soil. This results in very stable vegetation and low yields. Thanks to perfect sun exposure and ventilation, the grapes remain healthy even in difficult vintages.
Handcrafted Winemaking Process
The grapes are carefully handpicked and selected, then gently destemmed and fermented in open wooden vats or stainless steel. The massal selection is fermented with a submerged cap (up to 2 months), while the michet grapes are fermented with manual punch-down (usually for 2 weeks). They are then matured in large vats or vintage barriques. After a minimum of 2.5 years on the lees, the wine is decanted for an additional 6 months and then bottled after a minimum of 3 years, without stabilization and with very low sulfite levels.
Vision: Expressing Roero Terroir
Our vision is to express the best of Roero terroir, renowned for the elegance and complexity of its Nebbiolos. We aim to produce wines with a strong sense of place, wines that age beautifully and bring the essence of these fruits to the finest tables around the world.
