Mario Sandri
“For me wine is all about rationality, instinct and heart.”
Mario is a winegrower, but he loves to refer to himself as a “poet vigneron” with a gentle soul. For him, experimentation is synonymous with freedom, without forgetting the hard work and application in the vineyard that represented his true learning of the trade in terms of personal and professional development.
For Mario Sandri, making wine is a creative process that always needs to adapt to the rhythms of nature to produce authentic wines in which you can taste the craftsmanship.
Metilde Cigliutti
“I never know how many eggs are needed for my tajarin; I go by feeling, following my instincts.”
Metilde is the backbone of the family business, as well as being at its heart.
An extraordinarily hard-working woman of immense inner strength, Metilde is the custodian of age-old know-how and incredible culinary skills (her tajarin egg ribbon pasta is unbeatable). She is an exemplary worker in every sphere: from the kitchen to the vineyard.
Alongside Mario’s curiosity, it is the flair and perceptiveness she brings to evaluating strategic options and collaborations that make Villa Bricco Paglieri and Cantina Metilde such a solid enterprise.
And she’s never short of a welcoming smile...
Pinutin Sandri
“The dreams of my land are encapsulated in Mario’s wine.”
Born in 1934, Mario’s father cut his working teeth as a young boy before going on to become a moscato bianco grape broker for Cinzano.
He was later able to transmit this natural gift for enterprise to his son, who has since shown himself over the years to be equally adept at tending to the land and grapes that form a major part of the family legacy.
Osvaldo Guglielmi
“Land needs care and attention in order to flourish, just like people.”
Uncle Osvaldo is something of a living legend in the Langa: born in 1932, it’s hard to catch him taking a nap. With his irony, determination and a smile always at the ready, he demonstrates boundless love for his work and tending the land.
From dawn to dusk he is out in the fields and vineyards in what is for him a unfailing routine: just the right pick-me-up at midday with the lunch lovingly prepared for one and all by Metilde, followed by a moment’s rest, then off again with his thermos of coffee to toil on till sunset, following the rhythms of the season.
