The hamlet of Rivetti sits quietly in the hills above Neive, a small cluster of farmhouses that has belonged to the Rivetti family since the 1800s. For most of that time, the land was farmed for everything — not just wine. It wasn't until the late 1960s that Bruno Rivetti and his father Beppe made a pivotal decision: to stop selling their grapes to cooperatives and start bottling under their own name.

That decision has shaped everything since. Today, Bruno tends the estate alongside his children Beatrice and Marco — the fourth generation to work this land. Their 15 hectares of vineyards are spread across Neive, Barbaresco, Mango, and Neviglie, all farmed organically. Production stays under 50,000 bottles a year — not by accident, but by choice.

Organic farming is the foundation of everything at Cascina Vano. The vineyards — some over 40 years old — are tended without synthetic inputs, and yields are kept naturally low to concentrate flavor in each cluster. Harvest is done entirely by hand.

In the cellar, the approach is traditional and deliberate. Nebbiolo destined for Barbaresco undergoes extended maceration — typically 25 days — in temperature-controlled stainless steel, with daily pump-overs to build structure without harshness. Aging takes place in large Slavonian oak barrels of 20–30 hectoliters, which add texture and complexity without dominating the wine's character. The Riserva spends a full three years in barrel before release.

Bruno Rivetti has led Cascina Vano for decades, inheriting both the land and the ethos of his father Beppe, who first pushed the family toward estate bottling. His children Beatrice and Marco have grown up in the cellar and the vineyard and now share in all winemaking decisions. Three generations working the same land isn't a marketing line here — it's the operational reality.